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Friendly URLs: /teriyaki-sauce
10 minutes
2 servings
Adjust servings
Makes about 3/4 cup
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
sake
granulated sugar
cornstarch
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 168% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 14.9% of RDA
• Carbs: 8.8% of RDA
• Fat (total lipid): 0.1% of RDA
• Fiber: 0.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 3.5% of RDA
• Sodium: 168% of RDA
• Sugar: 41.0% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 3.6% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 4.5% of RDA
• Manganese: 3.6% of RDA
• Niacin: 7.9% of RDA
• Potassium: 2.4% of RDA
• Zinc: 1.1% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
24.1
g
Calories
298
 
Fiber
0.225
g
Iron
0
mg
Protein
3.94
g
Sodium
2272
mg
Sugars
12.8
g
Fat (total lipid)
0.041
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
1/4
cups
+
-
 
1/4
cups
+
-
 
 
1/4
cups
+
-
 
 
2
tbsp
+
-
 
 
2
tsp
+
-
 
optional.
 
2
tbsp
+
-
 
only if using cornstarch.
 
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Recipe Short Name:
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PREPARATION
1.
Combine the soy, mirin, sake, and sugar in a small pot and bring to a boil.
2.
In a small bowl, whisk the cornstarch and water (if using) into a slurry and then whisk into sauce.
3.
Reduce until desired thickness. Taste and adjust for seasoning if needed.
"PAIRS WITH" RECIPES:
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 298
Protein 3.94 g
Carbohydrates 24.1 g
Iron 0 mg
Fiber 0.23 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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