Japanese food wasn’t familiar to me until I married my husband. His mom lived in Japan for a year and a half and his uncle is from Japan. My in-laws don’t have Japanese food often, but when they do, it is a delicious treat! This recipe is from his uncle, and we prefer it to any store- bought teriyaki sauce.
Asian cuisine is a great way to avoid putting dairy into your diet. There are far more people in Asia who are lactose-intolerant than there are in the United States, so it makes sense that they don’t use as much milk as we do. We have Asian meals two or three times a week. It’s a delicious way to pack in veggies and rice and avoid a grumpy stomach.
Teriyaki sauce is a very simple way to dress up a bowl of rice or some steamed vegetables. My husband and I especially enjoy gyoza with teriyaki sauce. After making a batch of the sauce, we like to keep our teriyaki sauce in a little Snapware container on the top shelf of our fridge so we always have teriyaki sauce to dress up a meal.
Side Notes:
- The quality of the teriyaki sauce depends on the quality of the soy sauce you buy.
- This sauce is very strong and a little goes a long way- you probably only need half of a teaspoon for a bowl of rice.
- I have tried making it with brown sugar and white sugar. Either way, it still turns out delicious!
- This doesn’t taste like restaurant-style or store-bought teriyaki sauce. It is simple and delicious! Part of the reason I like it so much is because it is a simple recipe of only four ingredients.
Recipe:
Ingredients:
- 1 cup soy sauce
- 1 cup sugar
- 1 tsp minced garlic or garlic powder
- 1 tsp grated ginger or ginger powder
- Place all of the ingredients into a sauce pan and boil for three to five minutes or until the sugar is dissolved. You can boil the sauce for a few more minutes if you would like a thicker sauce. Be careful to not boil it too much- it could boil down into a weird teriyaki candy or boil over onto your stove. Definitely not the easiest thing to clean off your stove. Not that I know from experience…
- Let the sauce cool (or not) and enjoy! This is a super simple way to incorporate some authentic Japanese flavor into meals!
- Place the leftovers into an air-tight container and keep in the fridge. It will stay fresh for three to six months.
Lackin' Lactose 