Ingredients
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar (or maple syrup)
- 1 garlic clove, minced or grated
- 1 teaspoon ground ginger or 1 tablespoon fresh ginger, grated (optional)
- 1 pinch chili flakes
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger (if using), and chili flakes until the sugar dissolves.
- Use right away as a marinade or sauce, or simmer in a small pan over medium heat for 2 to 3 minutes to thicken into a glaze.
- For an even thicker, pourable teriyaki sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and simmer until glossy.
Notes
- Makes about 1/3 cup. This is my go-to sauce for chicken stir fries, salmon bowls, rice bowls, tofu, shrimp, meatballs, and noodles.
- Other add-ins: a drizzle of chili oil for extra heat and depth, or fresh grated ginger for warmth.
- Store in an airtight jar in the fridge for up to 1 week. Use tamari or coconut aminos to keep it gluten-free, and maple syrup or honey in place of brown sugar.
Nutrition
Calories: 22kcalCarbohydrates: 3gProtein: 1gFat: 1g