I never realized how easy teriyaki sauce was to make until I was trying to find something to do with ground turkey. And…even better, I had all the ingredients on hand.
Estimated Prep Time: 3 minutes Cook Time: 18-23 minutes Total Estimated Time: 18-23 minutes Total Estimated Calories: 303 (a)
Ingredients 1/2 c Low Sodium Soy Sauce 1/4 c Water 2 tbs Red Wine Vinegar 2 tbs Brown Sugar (I used full amount, but less can be used) 1 1/2 tbs Granulated Sugar (full amount is 2 tablespoons) 2 tsp Minced Garlic 1 tsp Ground Ginger –or– 1 tbs Ginger Garlic Paste (My preferred choice) (b) –or– 2 tsp Garlic Paste 1 tbs Ginger Paste –or– 2 tsp Garlic Paste 1 tsp Ground Ginger 1 tbs Cornstarch 2 tbs Warm Water
1. Mix the soy sauce, quarter cup water, red wine vinegar, sugars and garlic and/or ginger in a small, nonstick saucepan over medium heat. Stir with a whisk until the sugar is dissolved.
2. In a small bowl, whisk together the 2 tablespoons of warm water and cornstarch until the cornstarch is completely dissolved.
3. Slowly incorporate the cornstarch mixture.
4. Continue to gently whisk the sauce as it simmers until it reaches the desired thickness.
5. Remove the saucepan from the heat and set aside (c).
I only adjusted two things in this recipe. Because I prefer a smoother sauce and the minced garlic would leave small chunks floating around, I replaced the minced garlic and ground ginger with ginger garlic paste. Sadly, I am now out of the paste and need to locate some. I also used a half tablespoon less granulated sugar as two tablespoons seemed a bit too much to me.
As I make a variety of dishes from around the world I have a lot of ingredients to hand, which came in “handy” for this sauce. And I really liked knowing exactly what was in the sauce, which can’t be said with any accuracy for its store-bought counterparts. In the past I just bought it by the bottle as my husband really likes teriyaki sauce. We will need to use up the bottles we have currently, or give them away. But I am doubtful we will be buying any more as my husband really loved this sauce’s flavor. And, if I ever wanted to, I have a number of pastes, sauces and spices I can use to make this a hot teriyaki sauce instead (d). Wings would be a good option.
So, I really lucked out with this recipe. It’s hard to believe I was struggling to find something to do with ground turkey when I came across it. I knew immediately it would be perfect. Not only would the sauce cover up the taste of the ground turkey (not my favorite), but I would be able to make a healthy meal that tasted great. My husband’s only complaint on the first version I made was it needed more sauce. I actually agreed with him, which is very rare for me. While I like the flavor a sauce brings, I also like to taste all the components of my meal, not overwhelm them. But the sauce was just that good and the rice too quickly absorbed and overwhelmed it. And yes, I could use less rice, but it wouldn’t be as satisfying.
This time I doubled the recipe so we could share with my in-laws. Thinking it would be enough, I tripled the sauce. But my husband still wants more. So, the next version I make I will double the sauce for the single recipe or quadruple it for the doubled recipe.
On a final note, kudos to Yellow Bliss Road for their Ground Turkey Teriyaki Rice Bowl (see recipe, mine or theirs).
Ingredient & Direction Notes:
a. Estimate is based on using Ginger Garlic Paste.
b. Keep refrigerated once open.
c. Leave the sauce in the pot if using right away so it can be poured directly onto whatever it is being used for. Or, after it cools a bit, place in a sealable container and refrigerate for future use.
d. Ingredients such as Korean Red Pepper flakes, Ot Bam Chopped Fresh Chili (keep frozen once open) or Sambal Oelek Ground Fresh Chili Paste (keep refrigerated once open) are just some of the many options that can turn the teriyaki sauce hot. However, use caution or the sauce can quickly become far spicier than intended