Now that it’s almost September we’re finally having real summer weather, with highs around 92F/33C — weather that begs for outdoor cooking. I recently had this teriyaki dipping sauce that doubles as a glaze and had to share the recipe. It’s superb with grilled skewered chicken or beef and would be fine as a marinade too.
It doesn’t take long to prepare and unlike most bottled sauces and marinades, the sweetness comes from sugar, not high-fructose corn syrup. If you use reduced-sodium soy sauce, do check for seasoning before serving.
Teriyaki Glaze and Dipping Sauce
1 cup/8 fl oz water
3 TB cornstarch (cornflour)
2 cups soy sauce
1 cup water
2 cups/400g sugar
1 TB minced garlic
1 TB minced or shredded gingerroot
2 TB chopped scallions, white part only
1/4 – 1/2 tsp red pepper flakes
1 orange in 6 or 8 slices
1 lemon, quartered
1 lime, quartered
Mix together 1 cup of water and the cornstarch to dissolve and set aside.
In a large saucepan, bring to a boil all the other ingredients, stirring often. Reduce heat and simmer for 20 minutes. Slowly add in the dissolved cornstarch and water mixture, stirring or whisking well, return to a boil then simmer until thick, a few minutes.
Strain and let cool.
Yield: about 3 1/2 cups
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{ 4 comments… read them below or add one }
I love teriyaki sauce and you are right, so easy to prepare that no need to buy ready made sauce whatsoever. Your version sounds great, would love to try to make it for our BBQ one day for sure.
Janet @Gourmet Traveller88´s last blog ..a quick tour in Bustling Wanchai Open Food Market, Hong Kong
Hi, Janet! I had this with both chicken and beef and loved it both ways. I’m happy to have the recipe now too!
I like your addition of citrus to the recipe. The lime is what makes it so good.
Nate´s last blog ..Foodie Excursion to Ijok for Beggar’s Delights
Hey, Nate! You’re right and the acid in the citrus is what makes me think it would be a fine marinade.