Friday, May 2, 2014

Teriyaki Sauce….Recipe

Teriyaki Sauce
                    ………submitted by Mrs. Ratfire

Before you read this recipe and freak out about the salt and sugar, remember, you use this by the Tablespoon NOT the cup. Here is the break-down: 11 calories a Tablespoon, Fat: 0,125 mg sodium, 3 carbs per Tablespoon. Teriyaki is very useful to have on hand, I flavor stir-fries all all types, vegetables, meats and rice. 2 Tablespoons of Teriyaki in an average serving!

 I also store Pagoda Chicken Potstickers and egg rolls in the freezer….I use them occasionally, with portion control and in a moderate quantity, they fit fine into the diet!  

Recipe makes 7 cups plus!  (8 Cups to a Mason Jar)

1     ½  cups soy sauce
1 cup water
2 Tablespoons fresh minced ginger ( 2 Teaspoon dry )
6 minced garlic cloves
1     small or medium onion minced
1 cup white sugar or brown sugar
          (Nutritional Data Set to Brown Sugar)
6 tablespoons cornstarch, (or to desired thickness-optional)


1.      Put soy sauce in sauce pan
2.      Add Water and Sugar
3.      Whisk in cornstarch
4.      Allow sugar to dissolve on medium heat
5.      Add minced onion, garlic and ginger, stir in together and remove from stove-
6.      Put in Mason Jar- allow to cool off. 

Sauce is ready at once, however, the flavors will improve by the next day as the fresh ingredients release their flavors.  Shake before using. Leave some space in the jar so it shakes!

7.      Store in refrigerator

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