I get really excited about making my own dressings and sauces. Come to think of it, I can’t even remember the last time I bought salad dressing.
This isn’t about food snobbery; it’s about control.
I’ve never cared much about control, but in the kitchen I tend to be a control freak. My husband has quickly learned that the only way he can help is by banning me from the kitchen and making me dinner himself. (I should mention that he made an ah-maaaazing pasta for me earlier this week. Thanks, babe.) Any time someone tries to help me in the kitchen, simple directions turn into Here, just let me do it.
But back to the good kind of control; flavor control.
When you can have control over the sweetness, tartness, consistency, etc. of a sauce, it is fan-freaking-tastic. And what’s even *more* exciting about it is that your end result is typically much healthier than anything you’ll find on the shelves. Take, for instance, my Healthy Homemade Vegetarian Caesar Dressing. This dressing is creamy and dreamy and has everything you want in a good caesar dressing all while having less than half the calories of a store-bought caesar dressing per tablespoon. WHUT. Yeah.
So make things at home.
But today isn’t about salad dressing — it’s about Teriyaki sauce.
Homemade Teriyaki Sauce
It was when my husband was making me a mock bowl from one of his fave restaurants that he asked me to fetch him the Teriyaki sauce from the fridge. As I grabbed it, I looked at it and thought… I bet I could make this. It turns out that it’s super duper simple and you probably have all of the ingredients kicking around in your kitchen right now.
The flavor of this Homemade Teriyaki Sauce differs quite a bit from one you’d snag off the shelves at the supermarket; it’s got a deeper and richer flavor, and it doesn’t have that pang of saltiness or sweetness from the processed stuff.
If I can stress one thing in this post, it would be this: use fresh garlic and mince it yourself. Do not use the jarred stuff, god please no.
To echo the notable Anthony Bourdain, “…Too lazy to peel fresh? You don’t deserve to eat garlic.”
Though I don’t agree with that sentiment in all cases, I absolutely have to in this case.
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Homemade Teriyaki Sauce
- 1/4 cup Kikkoman soy sauce
- 1 cup water
- 1/2 tsp freshly grated ginger
- 2 cloves of garlic minced fine
- 2 TBSP packed brown sugar I used coconut palm sugar
- 1/2 tsp garlic salt
- 1/2 tsp fish sauce
- 1 TBSP cornstarch
- 1/4 cold water
- Heat a small pot over moderate heat and add the soy sauce, water, ginger, garlic, garlic salt, sugar, and fish sauce.
- Bring to a simmer.
- Once simmering, mix the cornstarch into the 1/4 cup of cold water; mix until well blended and there are no longer any white chunks.
- While whisking the teriyaki sauce, slowly add the cornstarch mix to thicken the sauce.
- Allow to simmer for a minute, then remove from heat.
- Store in a heat-safe container. Homemade teriyaki sauce can last for weeks and weeks, so you'll likely finish it before its quality diminishes.