Instead of buying a sugar, preservative-laden sauce from the store, try making your own easy, flavorful teryaki sauce! You’ll be surprised by how easy it is, and the flavor is so fresh and so clean.
Homemade Teriyaki Sauce
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2
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Ingredients
- 1 inch piece of ginger, grated and juiced
- ½ cup tamari (soy sauce)
- 2 Tbsp mirin
- 2 Tbsp unrefined sweetener (brown rice syrup, sucanat, etc)
- 1 tsp toasted sesame oil
- 1 tsp rice (or apple cider) vinegar
- pinch of chiles (optional)
- 1 tsp sesame oil (untoasted)
- 1 Japanese eggplant, chopped
- large bunch shiitake mushrooms, chopped
- large bunch sui choy, chopped (or other asian green)
- 2 green onions, chopped
- pinch sea salt
- 1 Tbsp wakame seaweed, soaked and chopped
- toasted sesame seeds
- Whisk the ingredients for the sauce in a small pot. Bring to a boil and simmer for 5 minutes, then leave to let the flavors combine.
- Prepare the vegetables, then heat a wok to high. Add the untoasted sesame oil and the eggplant and keep the vegetables moving in the wok. Add the mushrooms, then the greens and the green onions, one vegetable at a time. Wait until the scent of the next vegetable starts to come up from the pan before adding the next.
- Once all of the vegetables have been added, sprinkle a bit of sea salt into the wok and stir. Then take a tablespoon or so of water and pour it down the side of the wok, still stirring, allowing the water to evaporate and steam the vegetables.
- Once the water has evaporated, pour the terriyaki sauce over the vegetables and stir to coat. Turn off the heat and serve the vegetables over brown rice or whole grain noodles. Brown rice or buckwheat (soba) noodles are my favorites!
Directions
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