Teriyaki Sauce: Sweet‑Savory Glaze in Minutes
Two tablespoons coat chicken or tofu with glossy umami but pack 12 g sugar and half a day’s sodium—use as a finishing glaze, not a drink!
From Street Grills to Weeknight Pans
Classic **teriyaki** (照り焼き) means *shine‑grill* in Japanese. The trademark gloss comes from reducing **soy sauce, mirin/sake and sugar** until the liquid clings to food. Bottled versions add ginger, garlic and starch so you can splash, simmer and serve in under 10 minutes.
Nutrition per 2 Tbsp (30 ml)
|Calories|Protein|Fat|Carbs|Sugar|Sodium|
|---|---|---|---|---|---|
|34 kcal|1 g|0 g|7 g|6 g|1 130 mg (47 % DV)|
Most calories come from **added sugar**; sodium rivals that of straight soy sauce.
Why Keep a Bottle Handy?
- **Instant flavour**: balances sweet, salty, umami in a 1‑step pour.
- **Caramelises** at 160 °C, giving meat and veggies a lacquered crust.
- **Marinade magic**: acids in mirin tenderise proteins in as little as 15 min.
- Works for **omnivores and vegans**—tempeh or salmon alike.
Watch the Hidden Load
- **Added sugars** raise kcal; go easy if managing blood glucose.
- Sodium is high; choose “reduced‑salt” or dilute 1 : 1 with rice vinegar.
- Wheat‑based soy sauce means **gluten** unless labelled GF.
- Cheaper brands use HFCS and caramel colour—read labels.
Smart Uses & DIY Ratio
- **Stir‑fry finish**: toss veggies for last 60 s to avoid burning the sugars.
- **Grilling glaze**: brush twice—the last coat 2 min before pulling off heat.
- **Homemade**: ½ cup soy sauce + ½ cup mirin + ¼ cup sugar; simmer to syrup.
- Mix 1 Tbsp teriyaki + 2 Tbsp mayo for a quick burger sauce.
Buying & Storage
- Look for "**naturally brewed, no HFCS**" on the label.
- Low‑sugar versions list ≤ 5 g sugar per 2 Tbsp.
- Refrigerate after opening; keeps quality for **6 months**.
- Shake if sediment separates—starch settling is normal.
- 1. Teriyaki Sauce