Mary Berry Inspired Teriyaki Sauce
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.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4
- Category: Sauce
- Method: Simmering
- Cuisine: Japanese
Ingredients
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- Soy Sauce (4 tbsp): Adds the salty, umami backbone.
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- Honey or Brown Sugar (2 tbsp): Balances the saltiness with gentle sweetness.
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- Rice Vinegar (1 tbsp): Introduces tang for a rounded flavor.
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- Fresh Garlic (2 cloves, minced): Gives a savory kick.
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- Fresh Ginger (1-inch, grated): Adds warmth and complexity.
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- Cornflour (1 tsp): Helps thicken the sauce to a perfect glaze.
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- Water (4 tbsp): Dilutes for a balanced consistency.
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- Sesame Oil (optional, ½ tsp): A drizzle adds toasted nutty depth.
Instructions
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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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-teriyaki-sauce/