Teriyaki Sauce

One of the things I do to make meal prep easy is to marinade a portion of the meat I buy before it goes into the freezer.  This way I just need to take it out ahead of time and it will marinade as it thaws.  Teriyaki sauce is nice for pork tenderloin, chicken breast, and salmon.

The reason I use arrowroot powder is because sauces thickened with arrowroot powder can be frozen when cooked, unlike cornstarch.

I will also keep some Teriyaki sauce in my fridge for quick meals.  If I want to store it longer I will put it into an ice cube tray and freeze it. Once frozen I put it in a freezer bag or container and take out what I need.  (I have ice cube trays I only use for freezing savoury stuff.)

Teriyaki Sauce

• 1/2 cup soy sauce

• 3 tablespoons brown sugar

• 3/4 teaspoons ginger powder

• 1/2 teaspoon garlic powder

• 1 tablespoon honey

• 1 teaspoon sesame oil

• 3 tablespoons mirin

• 1/4 cup water mixed with 1 1/2 tablespoons arrowroot powder

Combine all ingredients in a small saucepan, (or use a pyrex measuring cup in the microwave) bring to a boil, reduce heat and simmer for about 2 minutes. Remove from heat and let cool. 

Store in the fridge. Makes about 1 1/4 cups teriyaki sauce.

You can use 1 tablespoon of cornstarch instead of arrowroot powder but cornstarch does not freeze well.

I have used some white wine for mirin in a pinch (the suggestion is also to add sugar but in my opinion there's lots of sugar already in the recipe).

If you're only using it as a marinade you can omit the arrowroot powder and let the sauce cool completely before using.