Easy Teriyaki Sauce

April 16, 2013

281

Japanese Teriyaki sauce can be used for beef, pork, poultry or fish. Sauce can be frozen for later use. Please note that the sauce will not freeze completely. Sauce also keeps in airtight container in refrigerator for 2-3 months. For marinades, use 1/2 cup of sauce for every pound of meat. I put the sauce with my meat in a freezer bag for future use, too.

2 cups soy sauce
2 cups sugar
1 cup rice cooking wine (Mirin)
2 tsp ginger, grated (I use jarred)
2 tsp fresh garlic, minced (I use jarred)

Combine all ingredients and simmer until sugar is dissolved. Ready to use with stir-fry, as a dipping sauce, or marinade. Store extra sauce in refrigerator or freezer.

Nutritions

Calories
537

Sodium
8047mg
335% DV

Fat
4g
6% DV

Protein
16g
32% DV

Carbs
111g
37% DV

Fiber
2g
11% DV