Ingredients
Equipment
Method
- In a small saucepan, whisk together the granulated sugar, soy sauce, rice vinegar, minced garlic, cornstarch, and black pepper. Make sure all the ingredients are well combined. The sugar should start to dissolve as you mix.
- Place the saucepan over low heat. It’s important to keep the heat low to avoid burning the sauce. As the mixture heats, you’ll notice the sugar dissolving completely, and the aroma of the garlic will start to fill your kitchen.
- Bring the mixture to a rolling simmer. You’ll see small bubbles forming. Stir frequently to ensure nothing sticks to the bottom of the pan. This step usually takes about 2 to 3 minutes.
- Once the sauce has reached a simmer, you’ll notice it begins to thicken. Keep stirring until you achieve a slightly syrupy consistency.
- Remove the saucepan from the heat. Allow the sauce to cool for about 10 to 20 minutes. This cooling period will help it thicken further as it sits.
- After cooling, transfer the sauce to a small bowl or an airtight container. The teriyaki sauce can be stored in the refrigerator for future use, where it will last for up to a week.
Notes
This makes ¾ cup of sauce
Be careful not to cook the teriyaki sauce for too long, otherwise, the sugars will crystallize and the sauce will become grainy.