Japanese Teriyaki Sauce with Honey, Made with Monk Fruit Sweetener
International dishesSauces and DipsJapanabout 10 minutes
A good Japanese teriyaki sauce is glossy, thick and balanced between salty and sweet. The tricky part is the heat, since a sauce cooked too hard turns gluey and tastes scorched.
The kOBE Monk Fruit Blend dissolves completely in the soy sauce before the ginger, garlic, honey, sesame oil and mirin go in. The pot comes to a boil, then simmers for about 4 minutes and stops there.
This batch weighs about 322g, at roughly 139 calories per 100g.
Method
Put 120ml of soy sauce and 99g of kOBE Monk Fruit Blend in a bowl and stir until it dissolves completely.
Add 7.5g of minced ginger, 5g of minced garlic, 15ml of honey, 15ml of sesame oil and 45ml of mirin, then keep stirring.
Pour the mixture into a pot and bring it to a boil. Once it boils, lower the heat and cook for about 4 more minutes until the sauce thickens.
Turn off the heat and let the sauce cool completely before using.
Tips
Spoon this over salmon fillet before grilling or pan searing, or brush it onto chicken and pork on the grill.
Four minutes on low heat is the limit, as longer cooking makes the sauce gluey once it cools.
Mirin is sold in supermarkets, baking supply shops and online.
Keep the sauce in a glass jar with a tight lid in the fridge.
Honey is still sugar, so measure exactly 15ml and do not drizzle in more for sweetness.
Mix the cornstarch with a little cold water before it goes into the pot, since dry starch clumps.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.