Terikyaki is a Japanese soy-based marinade and sauce that tastes great with a variety of different foods. Most of the Terikyaki sauces available to buy in shops or via your local take away are full of additives and sugar (the one we checked was 38% sugar!).
It’s simple and inexpensive to rustle up your own Terikyaki sauce at home. Ideally you need an hour’s marinating time, but if you can’t manage this you can just use it as a stirfry sauce. The results will still be great.
Ingredients for sauce:
½ cup soy sauce e.g. Kikkoman (or use Tamari for a gluten free version)
¼ cup mirin (Japanase rice wine vinegar, now available in most supermarkets)
½ tbsp. maple syrup or local honey (optional)
Small knob of fresh ginger, grated
2 cloves garlic, grated or crushed
If you like a thicker sauce add ½ tsp arrowroot too
Directions:
Place all ingredients in a saucepan and simmer on a low heat for up to 10 minutes. See, we told you it was easy!
To use the sauce, place your protein (salmon pieces, prawns, cubed tofu, sliced chicken breast….) into a glass container. Add some of the Teriyaki marinade, cover and leave in the fridge for an hour. Heat a wok or frying pan, coat with a little coconut oil, add some quartered some Bok Choy and cook for 2 minutes, remove from the pan and keep warn. Add the marinated protein to the pan and cook until just done, stiring from time to time. This should take about 4 minutes. Serve with wholegrain rice or noodles and top with a little extra teriyaki and some toasted sesame seeds if you have them. Enjoy!
As an alternative you can bake or grill the marinated protein in the oven and stirfry whatever vegetables you have in the veg basket or freezer.
