Having that authentic taste of teriyaki sauce is what any Asian-inspired cook strives for. A sweet and savory taste that’s just perfect for marinating meat or drizzling over rice is what any chef wants. But mistakes can happen, especially in the kitchen, and a runny sauce is an all too common one.
Thankfully, a runny teriyaki sauce can easily be remedied by using these several ways on how to thicken teriyaki sauce. Here, I’ll provide you in-depth knowledge about these different methods for thickening teriyaki sauce and useful tips to help you save your watery sauce.
What Is Teriyaki Sauce?
The word itself can be derived from the Japanese word “teri,” which means luster or shine, and “yaki,” which means grilled or broiled. This Asian sauce is generally made from soy sauce, mirin (a sweet rice wine), sugar, and sake (a Japanese rice wine) and used in stir-fries, noodle dishes, and grilled meats.
This sauce is also a staple in Japanese cuisine, as it’s used as a dipping sauce for sushi and sashimi, though more typically as a marinade for grilled or broiled meats, fish, or vegetables, adding a delightful twist to your favorite dishes.
Best Ways to Use Teriyaki Sauce
As a Marinade
This sauce makes for a fantastic marinade for meat, poultry, and fish. Its sweet and savory flavors not only add a delicious taste to the dish but also help to tenderize the protein. This can be done by simply coating your protein of choice with the sauce and letting it marinate in the refrigerator for at least 30 minutes before cooking. This allows the flavors to infuse into the protein, resulting in a mouthwatering dish that’s sure to impress.
As a Glaze
It can be used to add a sweet and savory glaze to tons of dishes, like when you’re grilling chicken, beef, or vegetables. Brushing on a layer of teriyaki sauce before cooking can help caramelize the surface and infuse the dish with a rich umami flavor.
As a Stir-Fry Sauce
It’s also a superb choice for a stir-fry sauce because of its sweet and savory flavor profile. It’s also quite versatile and can be used with numerous proteins and vegetables.
All you have to do is heat up a wok or large skillet over high heat and add your protein and vegetables. Once they’re cooked to your liking, pour in a generous amount of teriyaki sauce and stir everything together until the sauce has thickened and coated all of the ingredients.
As a Dipping Sauce
It can even be an amazing dipping sauce that’ll add a sweet and savory flavor to any dish. Whether it be as a dip for sushi, spring rolls, or chicken wings, it’ll be a mouthwatering experience for all. You only need to pour it into a small bowl and serve it alongside your favorite appetizers or main dishes to use it.
Ways to Thicken Teriyaki Sauce
Add Oil or Butter
If you want a quick and convenient way to thicken teriyaki sauce and give it a creamy texture, oil or butter is what you’ll want to use. The oil or butter blends with the other ingredients when heated, creating a smooth and glossy finish. However, avoid adding too much oil or butter, as it can make the sauce greasy and overpowering.
You should add them gradually while stirring and monitoring the consistency. A neutral-flavored oil or unsalted butter is recommended to avoid altering the taste of the teriyaki sauce.
Add Cornstarch
Cornstarch has always been a commonly used thickener to give a smooth texture to different sauces, including teriyaki sauce. If you plan on using it to thicken teriyaki sauce, create a slurry by mixing a small amount of it with cold water. Then, add the slurry to the sauce while stirring constantly. As the sauce heats up, the cornstarch will thicken up the sauce.
But, use the appropriate amount of cornstarch, as excessive usage can make the sauce too thick and starchy. Adding a small amount at the end of cooking is your best shot at avoiding clumping or over-thickening.
Use Wheat Flour
Wheat flour is another common thickening agent in equal terms with cornstarch in its thickening capabilities, though it does contain gluten. Like cornstarch, you’ll need to create a slurry by mixing it with cold water. Then, add the slurry to the sauce while stirring constantly. As the sauce heats up, the wheat flour thickens and gives it a smooth texture.
Using wheat flour in small quantities is important if you don’t want a different taste, as it can impact the sauce’s flavor. The sauce also requires extended cooking time to eliminate the raw flour taste, and in case the sauce thickens excessively, you can add a small amount of water or stock to adjust its consistency.
Beurre Manié
The French cooking method called beurre manie can also be employed to thicken sauces and stews. It entails combining equivalent quantities of softened butter and flour to form a paste, which is subsequently added to the sauce.
Using this method for thickening teriyaki sauce requires preparing a paste by blending equal portions of softened butter and flour. Afterward, add small portions of the paste to the sauce while stirring continuously as it simmers.
As the butter melts and the flour cooks, the sauce will thicken and become smooth. However, beurre manie can add a rich, buttery flavor to the sauce, which may not be suitable for all dishes, so don’t use too much as it can also leave it greasy.
Roux
Thickening teriyaki sauce with a roux is a popular thickening method that can give your sauce a rich, velvety texture. A roux is a mixture of equal parts flour and fat, usually butter, that’s used as a thickener in sauces and gravies. When heated, the flour in the roux absorbs the fat and creates a paste-like consistency that thickens the sauce.
To make the roux, melt butter in a saucepan and add an equal amount of flour, whisking until smooth. Then, add your basic teriyaki sauce to the roux and whisk until well combined. Simmer the mixture for 5-10 minutes until it thickens to your desired consistency. Keep in mind that the sauce will also continue to thicken as it cools.
Simmer the Sauce
Simmering is a straightforward and effective method to thicken teriyaki sauce without using any additional ingredients. Just bring it to a boil over high heat, then reduce the heat to low and let it simmer for a few minutes. As the sauce simmers, the liquid will evaporate, and the sauce will thicken.
You’ll also need to stir the sauce intermittently to avoid it from adhering to the base of the pan. But in case the sauce thickens excessively, adding a little water or stock can help in thinning it out.
Add Baking Powder
While it’s not a common practice in the thickening world, using baking powder to thicken teriyaki sauce is a possible option. Baking powder contains two ingredients that react when mixed with liquid, causing it to thicken. It bubbles up and thickens because of the chemical reaction it has.
You can add a small quantity of baking powder to prepare a thicker teriyaki sauce, but only a small amount, as excessive usage can alter the sauce’s taste.
Use Xanthan Gum
Xanthan gum is a great natural thickener commonly used in gluten-free cooking but can be applied to thicken. To achieve this, create a slurry by blending a small quantity of the gum with cold water. After that, add the slurry to the simmering sauce while stirring continuously.
As the sauce heats up, the xanthan gum thickens it, giving it a smoother and velvety texture. Excessive usage can cause the sauce to become slimy, so only use a bit.
Add Mustard Powder
If you’re looking for a unique way to thicken your teriyaki sauce, mustard powder will be right down your street. It has a distinct flavor that can add a spicy kick to the sauce while also helping to thicken it.
This powder contains natural emulsifiers that help to bind liquids together, which is why it can be used to thicken teriyaki sauce. When mixed with water, the mustard powder creates a paste that, in turn, causes a thicker texture.
Simply mix it with a small amount of water to create a paste, and then gradually add it to the teriyaki sauce until you get the thickness you want. But use mustard powder sparingly, as it can easily overpower the other flavors in the sauce.
Add Corn Syrup
Now, corn syrup may be a sweetener, but it can make for a great thickener for teriyaki sauce. It has a thick, syrupy consistency that can add a glossy finish to the sauce while also helping to thicken it.
All you have to do is add a small amount to the teriyaki sauce and stir until it reaches the desired thickness. This syrup is a sweetener, so it will add sweetness to the sauce. If you prefer a less sweet sauce, it’s best to use corn syrup sparingly or opt for another thickening agent.
FAQs
Why is my teriyaki sauce too thin?
Teriyaki sauce can be thin due to a higher ratio of liquid ingredients like soy sauce, mirin, or even water to thicker ingredients like sugar or starch. Over-reducing or not using a thickening agent can lead to a runnier consistency.
What are common mistakes when thickening teriyaki sauce?
One common mistake is adding too much thickening agent at once, leading to a sauce that’s overly thick or gummy. Another error is not properly mixing the thickener with a bit of water before adding it to the sauce, which can result in lumps. It’s essential to add the thickening agent gradually and ensure thorough stirring to achieve a smooth consistency.
How do I avoid over-thickening my teriyaki sauce?
To prevent your teriyaki sauce from becoming too thick or gummy, it’s essential to use a balanced approach. Start with a small amount of your chosen thickening agent and gradually add more as needed, ensuring you stir continuously. Additionally, avoid prolonged high heat, as this can cause the sauce to become overly thick and lose its desired consistency.