In TNG’s humble opinion, you should never buy another bottle of store bought teriyaki sauce ever again. This sauce is so easy to make, and there is a good chance you have the ingredients on hand right now.
Fresh ginger is the only ingredient that you may not have. 99% of the time when you buy a “hand” of ginger it’s too much for the recipe you are making. I wrap the leftover in plastic wrap, then put it in a zip lock bag and keep in in the freezer. It’s lasts for months and it’s easy to chop, grate or slice when frozen.
Ingredients:
- 1/4 Cup low sodium soy sauce
- 2 Tablespoons light brown sugar (packed)
- 2 Tablespoons dry vermouth (or dry white wine)
- 2 Tablespoons rice vinegar
- 2 Cloves garlic crushed
- 1 Teaspoon peeled and finely grated fresh ginger
- 1/4 Teaspoon red pepper flakes.
Directions:
Combine all the ingredients in a small bowl and whisk until all the sugar is dissolved.
You can use this as is for a marinate or to coat meats prior to cooking. If you plan on using as a sauce or dressing then you should boil it for 2-3 minutes to cook the alcohol out and to meld the flavors.
Recipe makes about 1/2 cup of sauce.
