Kat's Teryaki Sauce
This sauce is very versatile and can be used for chicken, beef, seafood, and vegetables. I usually use it as a marinade for Yakatori (Japanese skewered chicken), or for Gyudon (Beef and rice bowl)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/2 cup sake
- 1/2 cup mirin
- 1 tablespoon minced garlic optional
- 2 teaspoons minced ginger optional
- pinch hon dashi soup particles optional
- Carbohydrate 199.160383065631 g
- Cholesterol 0 mg
- Fat 2.0876331353517 g
- Fiber 16.3828594228808 g
- Protein 213.625974017923 g
- Saturated Fat 0.237290697698585 g
- Serving Size 1 1 Sauce (2329g)
- Sodium 112620.263850082 mg
- Sugar 182.777523642751 g
- Trans Fat 0.586613206748737 g
- Calories 1810 calories
Simply mix all ingredients in a bowl until sugar is dissolved. So speed up the process, you can heat it in a sauce pan, but that's not necessary.
