Teriyaki Sauce


I had some ginger left over one day after making some ginger syrup for a friend who fell ill, and I was torn between making some spring onion and ginger soy sauce, or make something I have never made before. I very rarely eat teriyaki-based food when I go out to Asian cuisine restaurants, because I find that most of the times the sauces are very sweet and they lack the gingery smoky tones that remind me of the Teriyaki Roast Chicken I would have growing up in Malaysia. I decided to make my own, and I have to say that I rather do like the flavours here. They don’t last as long as store-bought versions, so use immediately or, if you must make it in advance, store it in the fridge and use it within a few days.




  • 1 large thumb-sized piece of ginger, grated
  • 2 garlic cloves, chopped fine
  • 50ml of soy sauce
  • 3 tbsps of dark brown sugar
  • 2 tbsps of honey
  • 1 tsp of rice vinegar
  • 100ml of water
  • 1 tsp of cornstarch (optional: to thicken)


  1. In a pot, heat up all of the ingredients (except for the cornstarch), and cook on a gentle heat until the amount has been reduced to slightly less than half.teriyakisauce03
  2. Sieve the sauce, and then return to pot. teriyakisauce04
  3. Add the cornstarch, if using, to thicken the sauce.
  4. Use the sauce as a marinade to roast a chicken, or in a chicken noodle stir-fry (as shown in the picture below).teriyakisauce05

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