I don’t know about you, but I love teriyaki. I love it for stir fry. I love it for marinade. Sometimes I even mix a bit of it with cabbage and use it as a dressing (I know, I’m a bit odd). Imagine my horror when I started to clean up my eating and reached for my favorite bottle of teriyaki at the store. This is what I found in the ingredients:
Naturally brewed soy sauce (water, wheat, soybeans, salt), wine, high fructose corn syrup, water, vinegar, salt, spices, onion powder, succinic acid, garlic powder, sodium benzoate: less than 1/10 of 1% as a preservative.
sigh. I moved to the next bottle, a new brand. Basically the same thing. High fructose corn syrup was high on the list. On to the next. HFCS was FIRST on the list. I checked every brand in the store. Every. Single. One. had HFCS. I was so dissappointed.
I know. I could have gone to the organic section and looked, and I would have probably found a sauce that was good without the poison in it. For $8 or something crazy. I don’t have money in my grocery budget for that.
So, I came home and did a Google search. I found a recipe for teriyaki that looked good. And then I cleaned it up a bit. Here’s what I came up with. This teriyaki is SO good. I don’t even miss the poison kind.
Sometimes I make this right in a gallon size Ziploc bag, then add meat and freeze it. No reason to dirty a bowl just to put it in a bag anyway. Most often I make it in a canning jar.
1/2 c low sodium soy sauce
1/3 c honey
2 Tbsp vinegar (I use either rice wine vinegar or red wine vinegar, in a pinch I’ve used apple cider vinegar)
1/2 Tbsp extra virgin olive oil
1 clove garlic, peeled and grated with a fine grater
1 tsp fresh ginger, peeled and grated with a fine grater
Put all together in a jar (or a ziploc bag works too). Shake well. Keeps in the fridge for up to a week, in the freezer for up to 3 months.
A couple notes:
I keep a chunk of ginger in my freezer at all times. It is easy to peel and grate up when frozen.
The amounts in the recipe are estimates. I measured everything out for the pictures so you would have an idea of what the amount looks like, but make it to your tastes. If you like it sweeter, use more honey. If you like it to have a bit more “tang” use more vinegar. Add more or less garlic or ginger based on what you like. This recipe is also very easily doubled, tripled, whatever is needed. Just make sure you use a larger jar.
Also, if you don’t want to deal with fresh garlic and/or ginger I have used powdered of both. I don’t think it is nearly as good, but I have done it in a pinch.
I hope you enjoy this recipe! What is your favorite way to use teriyaki? Seafood? Chicken? Stir fry?
Smile and have a great day!