The Professor's Tangy Teriyaki Sauce

Felix K. 2

"Tangy teriyaki sauce with a hint of citrus. Easy to make and great for marinating, grilling, or putting on top of rice."
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20 m servings 55 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
  2. Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.


  • If you can find Mirin (Japanese sweet rice wine) use 1 cup of it instead of the sake-sugar mixture. Fresh ginger and garlic work if well-minced; add extra simmering time for the flavors to fully incorporate.