Honey Teriyaki Sauce

Honey teriyaki sauce is a sweet and savoury condiment, perfect for marinating meats, brushing on grilled veggies, or using as a dipping sauce.

Course Condiment

Cuisine Asian

Prep Time 5

Cook Time 10

Servings

Calories 78kcal

Add the honey, tamari, mirin, ginger and garlic to a saucepan and bring to a simmer. Keep an eye on the saucepan as the sauce may froth up as it simmers.
Allow to simmer for 3-4 minutes to allow for the flavours to come together.
In a small bowl, combine the water and corn flour/starch and stir well to dissolve the corn flour.
Add the corn flour & water mixture to the saucepan and bring back up to a gentle simmer. Stir to combine and allow the sauce to cook for a few minutes until it has thickened.
Remove from the heat and stir through the sesame oil.
Use immediately or allow to cool and store in a jar or airtight container in the fridge for up to a week.

Recipe makes approximately 300ml. Serving size is 2 tbsp (30 ml)

Tips & Suggestions

- We like to use a microplane to easily grate the garlic and ginger and the result is a finely minced paste.

- This honey teriyaki sauce stores well in the fridge for up to a week. It is best to let it cool completely and then refrigerate in a jar or airtight container.

- We prefer to use tamari in this recipe as it has a lower sodium content than traditional soy sauce. It is readily available in the health food section at most supermarkets.

- For a spicy honey teriyaki sauce, add some red pepper or chilli flakes or a little sriracha sauce.

- Mirin us a common ingredient in Japanese cooking and a type of rice wine. You can find it in the Asian section at major supermarkets. If you are not able to find mirin, you can just leave it out of the recipe, there is no need to substitute it.

THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.