Tangy teriyaki sauce with a hint of citrus. Easy to make and great for marinating, grilling, or putting on top of rice.
Ingredients
- sake: 0.75 cup
- white sugar: 0.25 cup
- soy sauce: 1 cup
- white sugar: 0.33333 cup
- orange marmalade: 2 Tbsp
- rice vinegar: 5 tsp
- garlic powder: 1 Tbsp
- sesame oil: 2 tsp
- ground ginger: 1 tsp
- ground cayenne pepper: 0.25 tsp
- black pepper: 0.25 tsp
- water: 0.33333 cup (cold)
- cornstarch: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
