Ingredients
Units
Scale
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup pineapple juice
- 3 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Begin by mincing the fresh garlic and ginger. Set aside.
- In a small saucepan, combine the soy sauce and brown sugar.
- Next, add the rice vinegar, pineapple juice, garlic, and ginger.
- Bring the mixture to a boil.
- Prepare the cornstarch slurry by mixing the water and cornstarch.
- Add the cornstarch mixture to the teriyaki sauce.
- Bring to a boil once more and cook until visibly thickened.
- Remove from the heat.
- The sauce will continue to thicken as it cools.
- Serve immediately or store in an airtight container in the fridge.
Notes
- For a spicier variation:Â add sriracha, chili garlic sauce, or red chili flakes.Â
- Storage: store in the fridge for up 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 78
- Sugar: 15.9 g
- Sodium: 423.4 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 18.7 g
- Protein: 1.4 g
- Cholesterol: 0 mg
