Description
This Black Garlic Teriyaki Sauce recipe is a savory and slightly sweet sauce that combines the rich, umami flavor of black garlic with traditional teriyaki ingredients. Perfect for marinating or glazing meats, vegetables, and noodles, this sauce offers a unique depth of flavor with a silky texture achieved through careful blending and simmering.
Ingredients
Scale
Black Garlic Blend
- 2 Black Garlic Cloves, whole
- 1/2 cup Water
- 1/2 tsp Fresh Ginger, grated
Teriyaki Sauce Base
- 1/3 cup Soy Sauce
- 1/4 tsp Sesame Oil
- 2 Tbsp Brown Sugar
- 1 Tbsp Honey
Thickening Mixture
- 1 cup Cool Water
- 1 Tbsp Cornstarch
Instructions
- Blend Ingredients: In a blender, combine the black garlic cloves, fresh ginger, and 1/2 cup water. Blend for 20 seconds until the mixture is smooth and well combined, forming the base flavor for your teriyaki sauce.
- Combine Sauce Ingredients: Transfer the blended black garlic mixture to a medium saucepot. Add soy sauce, sesame oil, brown sugar, honey, and the cornstarch slurry (1 tablespoon cornstarch mixed with 1 cup cool water). Stir the ingredients thoroughly to combine all components evenly.
- Cook and Thicken Sauce: Place the saucepot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 15 minutes. Stir occasionally to prevent sticking and ensure even thickening. The sauce should thicken enough to coat the back of a spoon.
- Serve and Store: Remove the sauce from heat. Use immediately to enhance your favorite meats, vegetables, or noodle dishes. Allow to cool and store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Black garlic offers a milder, sweet, and rich flavor compared to raw garlic.
- Adjust sweetness by varying brown sugar and honey amounts according to taste.
- The cornstarch slurry is crucial for achieving the glossy, thick teriyaki sauce consistency.
- Keep stirring during simmering to avoid lumps and burning.
- Store any leftover sauce in the refrigerator in a sealed container for up to one week.
