Our Carob Teriyaki Sauce recipe is a dream come true for our team here at Australian Carobs. During the carob recipe development process, we aspired to capture the authentic way of making this classic favorite that hails from Japan. We wanted to honor the genuine Japanese method that is required to achieve flavor excellence. All these while ensuring that we come up with a nutritious and healthier profile. The good news? We only need four ingredients. After all, teriyaki sauce is traditionally designed to be homemade and easy to prepare. Yes, you read it right. This sweet and savory sauce is meant to be prepared right before consumption. None of that store-bought kind.
What is Teriyaki?
Let’s make a few things clearer here. Teriyaki sauce in Japan is homemade. It’s unheard of that a local would prefer something that is not freshly made. If you are not aware, Teriyaki (照り焼き) is a descriptive word for a cooking method. “Teri” ( or 照り) means luster while “yaki” (or 焼き) means grilled. It could also mean pan fried or broiled. The word aptly describes how the food is prepared and does not refer to the sauce. In simpler terms, teriyaki essentially refers to any food that is grilled or pan-fried with noticeable glaze.
How to Make Authentic Teriyaki Sauce
To make Teriyaki sauce at home the traditional way, you will need four ingredients. Sake, mirin, soy sauce, and sugar. The basic recipe calls for equal parts of the first three ingredients, then you can adjust the amount of sugar based on preference. This is where we are respectfully coming in.
Carob Teriyaki Sauce Recipe
Instead of sugar, we are using pure carob syrup. It is naturally sweet and of premium quality. We are using it to enrich the sweetness of the sauce and to also enhance the flavor. This is a sweet spot (no pun intended) for those who would want to enjoy teriyaki but have refined sugar concerns. Replacing refined sugar with a natural alternative such as carob syrup is an excellent solution. It is healthy too! Since our recipe is patterned after the real one and not the Westernized version, we are not including cornstarch, ginger and garlic that commercially-produced ones are known for. The sauce is reduced in the pan until it reaches thicker consistency so there is no need for thickeners such as cornstarch.
Our goal with this homemade teriyaki sauce is to encourage you to prepare this yourself. Aside from the fact that it’s tastier, it is also free from additives or preservatives that most store-bought kinds are notorious for. It is equally worth knowing that the recipe is versatile. You may adjust the ratio of ingredients, depending on what you’re using it for. Think of it as your all-around seasoning. Use it as a glaze or as a marinade. Instead of the usual pan-fried chicken, transform your quick lunch into a gourmet hit by making chicken teriyaki as featured on this page.
We are confident that once you start making carob teriyaki sauce at home, it will become your go-to sauce for fish, meat, tofu, and vegetables.
RECIPE. Carob Teriyaki Sauce
- 1 sauce pan
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup The Australian Carob Co. Carob Syrup
- Prepare a sterilized jar that will serve as storage container for the sauce once it is cooked.
- Combine all the ingredients in a saucepan. Start by adding sake and mirin. Then add the soy sauce and carob syrup.
- On medium heat, constantly stir the mixture and bring it to a boil. As soon as it gets to boiling temperature, lower the heat to medium-low.
- Cook on simmer for 12-15 minutes or until the sauce thickens. You will know that the sauce is ready to use by tilting the saucepan or by mixing it. You will notice that small bubbles start to appear.
- Remove the saucepan from the heat and pour the sauce into the sterilized container. The sauce will thicken as it cools.
- You may use the teriyaki sauce immediately or store it in the refrigerator for up to two weeks.
BONUS INSTRUCTION FOR THE CHICKEN TERIYAKI FEATURED
- Season the boneless chicken thigh with salt and pepper. If preferred, you may lightly coat the chicken meat with preferred flour.
- In a frying pan, heat some avocado oil (or your preferred cooking oil). Fry both sides of the chicken and make sure that each piece is thoroughly cooked.
- Remove the fried boneless chicken thighs from the pan, wipe off the excess oil and place the chicken back into it.
- Spoon the teriyaki sauce over the chicken to coat well.
- Serve immediately. You may also pour additional teriyaki sauce, if desired.