Wednesday, November 7, 2012

Teriyaki Sauce (homemade)

This delicious concoction came out of the need to add protein dinner (and only having plain chicken in the fridge).  I have been experimenting with different cuisine's and decided I would try to tackle Asian next (or should I say inspired by Asian flavors).  For various reasons (we live in NYC and there is amazing Asian cuisine) I have never tried to make anything Asian.  And because of that I thoguht I would start simple with an oh-so-easy-and-versatile Teriyaki Sauce.

I had originally intended to make this sauce as a marinade for plain chicken, but then realized this is maybe the most versatile sauce ever.  You can use it as a maranaide, dipping sauce, in fried rice, as a glaze for fish, as a garnish on sushi, etc...

And...are you ready for the best part???  It took all of 10 minutes to make (maybe less).  You must give this one a try!

  • 1 cup low sodium soy sauce (if you don't have low sodium you can also use regular) 
  • 3/4 cup light brown sugar 
  • 1 tsp ground ginger 
  • 1 tsp garlic powder  
  1. In a small sauce pan add all ingredients on low heat until the sugar, ginger and garlic powder are dissolved into the soy sauce.  
  2. Marinade or dip or mix and enjoy! 

Nutrition Facts:
Servings: 32 (aprox 1 tbsp per serving)

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