Teriyaki Sauce (vegan)

30 August 2014

The first time I made a home made a teriyaki noodle bowl, I kept making contented humming noises and saying things along the lines of "I've cracked noodle box." This sauce is good. Really good. The day I took these photos, I was home alone and made a half recipe over noodles and veggies, which should have been enough for dinner and lunch the next day. I had to find something else for lunch...

Teriyaki Sauce

Makes: Enough sauce for 3-4 servings of stir fry
Adapted from: Oh She Glows

  • 4 1/2 tablespoons mirin
  • 1/4 cup + 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 3 teaspoons raw sugar, or to taste
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons fresh ginger, minced (out of a tube/jar is fine)
  • pinch of chilli flakes
  • 1 tablespoon cornflour
  • 2 tablespoons cold water
  • sesame seeds for garnish

  1. Mix together cornflour and water in a small dish until smooth, and keep separate.
  2. Whisk together all the other ingredients in a small-to-medium mixing bowl.
  3. Set aside, to let the flavours meld, and prepare your stir fry or noodle bowl ingredients.
  4. Once your stir fry is done, pour in the sauce and bring to the boil
  5. Re-mix your cornflour, and then add to the sauce and stir through for about 30 seconds or until sauce is thickened, then remove from heat.
  6. Serve, garnished with sesame seeds.

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