Teriyaki Sauce

Teriyaki sauce is an essential flavoring ingredient in many Asian dishes. It’s so easy to make if the ingredients are available in your local grocery store.

To me, the commercially prepared product is either too salty or too strongly flavored. We use Aloha Shoyu for ours.

Ingredients: 1 Pint

• SOY SAUCE, 2 cups
• GINGER, 2 quarter-inch thick wheels, smashed (not necessary to peel)
• GARLIC, ½ clove, smashed (not necessary to peel)
• SUGAR, ¾ cup
• AJINOMOTO (MSG), ¼ teaspoon

Combine all ingredients in a jar and shake or stir vigorously until the sugar is completely dissolved. You can add more sugar to increase sweetness if desired.

This recipe makes one pint (two cups), which can be stored indefinitely in the refrigerator. It can easily be doubled to make a quart, or quadrupled to make a half-gallon.

Ingredients: 1 Quart

• SOY SAUCE, 1 quart
• GINGER, ½ large root, smashed (not necessary to peel)
• GARLIC, 1 small clove, smashed (not necessary to peel)
• SUGAR, 1½ cups
• AJINOMOTO (MSG), ½ teaspoon

Ingredients: Half Gallon 

• SOY SAUCE, ½ gallon
• GINGER, 1 large root, smashed (not necessary to peel)
• GARLIC, 1 large clove, smashed (not necessary to peel)
• SUGAR, 3 cups
• AJINOMOTO (MSG), 1 teaspoon