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Apparently when I create a post and use a link to another recipe that was used as well, it needs to be it’s own post. Otherwise it goes off somewhere into recipeland somewhere. They are created as a recipe, but do not really exist on their own. So today I have given Homemade Teriyaki Sauce it’s very own post…..
This is the first Friday in Lent, so I knew I had to post a fish recipe. No, I am not Catholic, but most of my friends growing up were. We had to eat at Mc Donald’s EVERY Friday because they serve Fillet of Fish! If you guessed that I ate a hamburger while they were eating their fish, you guessed correctly.
This is not your typical, thick teriyaki sauce that you would find on the grocery store shelf. My Homemade Teriyaki Sauce includes the traditional soy sauce, ginger, and sugar, but I have also added garlic, pineapple and orange juice and left out the sake. I wanted something different and more Hawaiian inspired.
How to make Homemade Teriyaki Sauce:
Mix the cornstarch and water in a small bowl, set aside.
Mince the garlic and grate the ginger.
Pour all of the ingredients (except the cornstarch and water) into a saucepan.
Heat and stir until the sugar is melted. Add the cornstarch mixture and continue to stir until sauce starts to thicken.
Allow to cool and pour into a container and store in the refrigerator, or use immediately on salmon…..
chicken, shrimp or even steak.
Notes:
- The cornstarch mixture will not make your sauce super thick. You can omit it all together if you choose.
- If you do not want chunks of pineapple in your sauce, simply use all pineapple juice instead.
- This recipe makes about 2 cups of sauce.
I am always looking for new ways to add additional, heart healthy fish to our diet. Asian food is our favorite in our house so this recipe is perfect!
More delicious teriyaki recipes:
- Grilled Chicken Teriyaki Bowls
- Teriyaki Salmon
- Instant Pot Teriyaki Chicken
- Baked Teriyaki Chicken Wings
- Teriyaki Bacon Wrapped Shrimp
- Teriyaki Chicken Sandwich
Enjoy!!
Homemade Teriyaki Sauce
Ingredients
- 3 cloves garlic minced
- 1 1/2 Tablespoons fresh ginger finely grated
- 1/4 cup dark brown sugar
- 1/2 cup low sodium soy sauce or tamari
- 1/2 Tablespoon dry mustard
- 1/4 teaspoon white pepper
- 18 ounce can crushed pineapple
- 1/4 cup fresh squeezed orange juice I used Tropicana
- 1/2 Tablespoon cornstarch
- 1 Tablespoon water
- 6 ounces pineapple juice
Instructions
- Mix the cornstarch and water in a small bowl, set aside.
- Mince the garlic and grate the ginger.
- Pour all of the ingredients (except the cornstarch and water) into a saucepan.
- Heat and stir until the sugar is melted. Add the cornstarch mixture and continue to stir until sauce starts to thicken.
- Allow to cool and pour into a container and store in the refrigerator.
Notes
- The cornstarch mixture will not make your sauce super thick. You can omit it all together if you choose.
- If you do not want chunks of pineapple in your sauce, simply use all pineapple juice instead.
- This recipe makes about 2 cups of sauce.
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