Teriyaki Sauce
Sodium. That’s where my mind goes when I see a bottle of teriyaki sauce. A little salt is good, but too much is just too much. That’s why I like making my own sauces - I get to control the ingredients and flavors to make a good tasting product without the extras. In this case, I swap out regular soy sauce for the reduced sodium variety, which cuts down the sodium from 600 mg to around 300 mg per serving. That’s a major change! But don’t worry, you won’t notice the difference - there is still plenty of flavor to this sauce. Now it’s just not overwhelmingly salty!
Teriyaki Sauce
Prep Time: 2 minutes
Cook Time: 6 minutes
Yield: 1/2 cup
Ingredients
1/4 cup water
1/4 cup reduced sodium soy sauce
2 tablespoons brown sugar
4 garlic cloves, minced
1/8 teaspoon ground ginger
1 teaspoon cornstarch + 2 teaspoons cold water
Instructions
Whisk all ingredients except cornstarch and 2 teaspoons of water. Add to a small saucepan and heat over medium heat.
When the mixture has come to a boil, add the cornstarch mixture. Bring back to a simmer.
Once it is simmering again, lower the temperature to medium-low. Allow to simmer 3 minutes or until it has thickened to your preference.
Recipe Notes:
This sauce is great on Asian style noodles, in stir fries, as a glaze on meat balls or in an egg roll bowl.
Feel free to increase the ginger in this recipe if you’re wanting a little more kick. I’m sure a few chili flakes would also be great!