And this dreamy Monday morning we bring you…
This amazingly DELISH ginger honey teriyaki sauce that literally takes under 10 minutes to make. Say WHAAAAT?! Yep. It’s true, my friends. And not only that…
It’s rich, thick, and it packs a strong punch when it comes to AMAZE flavors. After all, what is cooking without flavor(s)?
We are all about some flavors around here y’all. Nothing we ever do is bland. Whether that be in real life or the kitchen. We are just crazy like that. It’s pretty much how I kept Beau sticking around- packing the flavors y’all. It is what it is. We’ll leave it at that.
Where were we? Oh, yeah- the teriyaki sauce. I can’t think in this seriously ridiculous cold weather that’s happenin’ right now.
Let’s be real. It got cold here. For Florida. It was 45 this morning- and I’m chillingly waiting for the high of 58 today. I know. I know. I’m being a baby but I moved back to Florida for the warm weather- not the cold. Something about having the heat on in the house makes me not feel all that great. It’s like it’s fake. I guess heat and I have a love-hate relationship. While I hate it, I was so happy (and loving) it last night.
But, anyhow when I asked the fam what they wanted for dinner, I got the *WHATEVER* (one day I am really going to make and serve that).
So, I did what any lady would do and thought of something easy. I chose my awesomesauce shish kabobs this week, so momma here whipped up her homemade teriyaki sauce to marinate the meat and stuff. But this stuff ain’t just limited to steak y’all.
We love it on any meat, seafood, and/or veggies. It’s that good.
A Note About the Soy Sauce/Sugar:
- You can use regular ‘ol soy sauce if that is what you have on hand but we have replaced “normal” soy sauce with Bragg’s Liquid Aminos.
- We rarely used refined sugars but this recipe is DA BOMB when made with brown sugar. If you don;t want to use it then you can always sub with rapadura, demerara, or more honey (to taste).
And here it is, my friends. The only teriyaki sauce recipe you will ever need…
- 1/2 cup soy sauce
- 1 1/4 cup water
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 5 Tablespoons packed brown sugar
- 2 Tablespoons honey, raw preferred
- 1 Tablespoon rice wine vinegar
- 2 Tablespoons cornstarch
- 1/4 cup cold water
- Sesame Seeds (optional)
- Mix all ingredients except cornstarch and 1/4 cup water into a saucepan. Begin heating over medium heat, whisking occasionally.
- Meanwhile, in a small cup mix together 1/4 cup water and cornstarch. When sauce is slightly bubbling add mixture to saucepan.
- Whisk constantly until desired thickness.
- Add sesame seeds, if desired.
Show me how you chef like-a-boss. Snap a pic and hashtag it #flipflopkitchen when you make this. I’d ❤️ to see!