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The Professor's Tangy Teriyaki Sauce

Felix K.

"Tangy teriyaki sauce with a hint of citrus. Easy to make and great for marinating, grilling, or putting on top of rice."
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20 m servings 55 cals
Original recipe yields 20 servings

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  1. Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
  2. Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.


  • If you can find Mirin (Japanese sweet rice wine) use 1 cup of it instead of the sake-sugar mixture. Fresh ginger and garlic work if well-minced; add extra simmering time for the flavors to fully incorporate.

Nutrition Facts

Per Serving: 55 calories; 0.5 g fat; 9.7 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 723 mg sodium. Full nutrition

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Read all reviews 3
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Made this exactly to the instruction, using mirin instead of sake and sugar. Salty, spice and horrible! I should have realized a cup of soy sauce was probably way too much.

Excellent. As written in the notes, I used Mirin instead of sake. I also left out the corn starch as I wanted a liquid sauce. Thank you for the recipe.

My family loved this! I didn't have the marmalade so I used fresh squeezed orange juice and it absolutely delicious!