Homemade Teriyaki Sauce

Yield: About 3 cups

INGREDIENTS

• 3 tablespoons cold-pressed peanut oil
• 1 cup minced scallions (white and 1½ inches of the green)
• ¼ cup minced fresh ginger
• 1 large shallot, minced
• 4 garlic cloves, minced
• ¼ cup minced dehydrated onions
• 1½ cups soy sauce, preferably tamari
• 1 cup water
• ¼ cup mirin (Japanese sweet wine)
• ¼ cup medium-dry sherry
• 2 generous tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons unseasoned rice wine vinegar
• 2 tablespoons toasted sesame oil
• Up to 1 tablespoon wasabi paste (optional)

Directions

Heat a 2½-quart nonreactive heavy-bottomed saucepan over medium heat, and when hot, add the peanut oil. When the oil is hot, stir in the scallions, ginger, shallot, garlic, and dehydrated onions. Cook the vegetables, stirring occasionally, until softened and very fragrant, about 3 minutes. Stir in the soy sauce, water, mirin, sherry, and honey and bring the liquid to a brisk bubble through the center. Turn the heat down to low and simmer the sauce for 10 minutes with the cover ajar.
Meanwhile, mix the cornstarch and vinegar in a small bowl. After the sauce has simmered for 10 minutes, stir in the dissolved cornstarch. Bring it back to a bubble, then let it simmer, uncovered, for 5 minutes. Stir in the toasted sesame oil and the wasabi paste, if using. Remove from the heat and let the flavors meld until completely cool. Strain the cooled sauce through a fine-mesh sieve that’s positioned over another bowl, pressing hard on the solids. Store in the refrigerator in a clean, securely sealed jar.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information is based on 24 servings.

Calories 55 kcal

Calcium 1 % daily value

Vitamin C 2 % daily value

Vitamin A 0 % daily value

Potassium 72 mg

Magnesium 10 mg

Protein 2 g

Sugar 2 g

Fiber 0 g

Total Carbohydrate 4 g

Cholesterol 0 mg

Sodium 1007 mg

Saturated Fat 0 g

Fat 3 g

Iron 3 % daily value