Teriyaki sauce is definitely a Japanese classic, probably if I will guess it is one of the most known Japanese sauces, I wouldn’t be very far away from the truth:) Well, there is a reason for that – it is definitely very delicious and can go with many dishes. So it is time to make your own vegan teriyaki sauce and have it whenever you want!
Tips and insights:
- Do not use dark soy sauce, or if you still decide to use it, let it down with some water to be less strong
- I suggest adjusting sweetness and the amount of garlic and ginger to your own liking
- Do not skip the simmering part as you want garlic and ginger to cook
- You can use any starch – I prefer potato or corn
- Be creative with the ways to eat it – teriyaki sauce can lift up even the most boring meals! (I can even have only rice with teriyaki :D)
A little bit about teriyaki sauce…
Apparently the sauce has been invented not in Japan but in Hawaii by Japanese settlers. The term Teriyaki is made from to words – “teri” which means glaze and “yaki” which means broiling. Interestingly in Japan there is no official teriyaki sauce history and the term applies to the cooking method – preparation of fish.
P.S. In the picture you see teriyaki sauce over sauteed aubergine and tempeh served with rice and seaweed salad. Yum!
You will need:
- 1/2 cup soy sauce (not dark)
- 1/4 cup coconut sugar
- 2 tsp finely chopped ginger
- 2 cloves of garlic, finely chopped
- 1 tbsp agave
- 3 tbsp mirin
- 1/4 cup of water, mixed with 3 tbsp starch
What to do?
- mix all the ingredients in a pan, constantly stirring bring to a boil, then reduce the heat and simmer for another 5 mins
- you can store teriyaki in a fridge for up to 1 month.