Spicy Garlicky Teriyaki Sauce

Teriyaki sauce makes everything a little better. I started making chicken teriyaki back in high school, and since I don’t eat much meat anymore, it’s something that I haven’t made much since.

I’ve found a new found love for fried tofu and thought about making a sauce to coat the crispy tofu pieces and this is what I decided on. This teriyaki sauce is a riff off of my favourite from Just one Cookbook. It’s sweet, salty, umami, and slightly spicy with a hint of garlic.

I made the sauce with honey as the sweetener, I give you 3 options for the type of sugar you can use, this helps with creating the right consistency for the sauce and to help it caramelise. Please do not try this with a sugar ‘replacement’ like xylitol or stevia as it will not work.

Makes: roughly 3/4 cup

prep/cook time: 5 minutes

Ingredients

1/4 cup Sake

1/4 cup soy sauce or tamari

1/4 cup mirin

1/2 tsp red chilli flakes

1 small clove of garlic, grated

2 tbsp honey, sugar or maple syrup

Method

1. Add everything into a small pot. Bring it to the boil, and reduce until the sauce lightly coats the back of a spoon, trace a line across the back of the spoon with your fingertip. If the line remains visible, the sauce has reduced enough.

2. Pour the hot sauce into a clean jar, close it with a lid and let it cool completely before storing it in the fridge. The sauce lasts up to 2-3 weeks if stored correctly.