Description
Mary Berry’s take on teriyaki sauce is a glossy, sticky, soy-based glaze infused with ginger, garlic, and a touch of sweetness. Unlike store-bought sauces loaded with additives, this homemade version uses natural ingredients and achieves a rich flavor through gentle simmering. It can be used as a marinade, glaze, or dipping sauce.
Ingredients
- Soy Sauce (4 tbsp): Adds the salty, umami backbone.
- Honey or Brown Sugar (2 tbsp): Balances the saltiness with gentle sweetness.
- Rice Vinegar (1 tbsp): Introduces tang for a rounded flavor.
- Fresh Garlic (2 cloves, minced): Gives a savory kick.
- Fresh Ginger (1-inch, grated): Adds warmth and complexity.
- Cornflour (1 tsp): Helps thicken the sauce to a perfect glaze.
- Water (4 tbsp): Dilutes for a balanced consistency.
- Sesame Oil (optional, ½ tsp): A drizzle adds toasted nutty depth.
Instructions
-
Start with the aromatics
In a small saucepan over medium heat, add a touch of sesame oil (if using), followed by garlic and ginger. Sauté for 1 minute until fragrant. -
Add the base ingredients
Stir in soy sauce, water, rice vinegar, and honey or brown sugar. Mix well and bring to a gentle simmer. -
Thicken the sauce
Mix cornflour with 1 tablespoon of cold water in a separate bowl to form a slurry. Pour this into the sauce while whisking constantly. -
Simmer until glossy
Let it cook for 3–4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. -
Cool and use
Remove from heat. Let it cool slightly before using it as a marinade or glaze.