How to Make The Professor's Tangy Teriyaki Sauce - A Step-by-Step Guide

The Professor's Tangy Teriyaki Sauce is a delectable blend of sweet and savory flavors that will elevate any dish it touches. Inspired by traditional Japanese teriyaki sauces, this recipe has been perfected by a culinary maestro—hence the moniker “The Professor”. Whether you’re marinating chicken, glazing beef, or simply drizzling it over steamed vegetables, this tangy teriyaki sauce is sure to impress even the most discerning palate.

What sets The Professor's Tangy Teriyaki Sauce apa...

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Ingredients

  • ¾ cup sake
  • ¼ cup white sugar
  • 1 cup soy sauce
  • ⅓ cup white sugar
  • 2 tablespoons orange marmalade
  • 5 teaspoons rice vinegar
  • 1 tablespoon garlic powder
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon black pepper
  • ⅓ cup cold water
  • 2 tablespoons cornstarch

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 20
  • Yield: 20 servings

  • 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.
  • 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.
  • Nutrition

    55 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 723mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 0g
    • Total Sugars: 8g
    • Protein: 1g
    • Vitamin C: 0mg
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 35mg