Thermomix Teriyaki Sauce (Restaurant Quality)
Thermomix Teriyaki Sauce takes the classic Japanese sauce to new heights with perfectly controlled blending and heating that creates a glossy, restaurant-quality glaze. Teriyaki, which literally means 'gloss-grilled' in Japanese, is all about achieving that signature shiny, sticky coating that caramelizes beautifully on grilled or pan-seared meats. This Thermomix version streamlines the traditional process while delivering authentic flavor. The sauce combines the savory depth of soy sauce with the natural sweetness of mirin (Japanese sweet rice wine) and brown sugar, balanced by fresh ginger and garlic for aromatic complexity. Using the Thermomix ensures perfect emulsification and consistent heating, eliminating the risk of burning or uneven thickness that can happen on the stovetop. The result is a beautifully smooth, glossy sauce with the ideal balance of sweet and savory. This teriyaki is incredibly versatile – use it as a marinade for chicken, salmon, or steak, brush it on during grilling for a caramelized glaze, or drizzle it over stir-fried vegetables. The Thermomix makes it easy to prepare a large batch that keeps well in the refrigerator, so you'll always have restaurant-quality teriyaki ready for weeknight meals. Once you experience the superior flavor and texture of homemade Thermomix teriyaki, you'll never go back to bottled versions.
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Ingredients
- •1 cup soy sauce (low-sodium recommended)
- •1/2 cup mirin (Japanese sweet rice wine)
- •1/2 cup brown sugar (packed)
- •1/4 cup sake (or dry white wine)
- •4 cloves garlic (peeled)
- •1 inch fresh ginger (peeled and roughly chopped)
- •2 tablespoons cornstarch
- •2 tablespoons water
- •1 tablespoon sesame oil
Instructions
- 1
Place garlic cloves and ginger pieces in the Thermomix bowl. Chop for 5 seconds on Speed 7 until finely minced.
- 2
Add soy sauce, mirin, brown sugar, and sake to the Thermomix bowl. Mix for 10 seconds on Speed 4 to combine.
- 3
Cook for 8 minutes at 212°F (100°C) on Speed 2 to heat the mixture and dissolve the sugar.
- 4
In a small cup, mix cornstarch with water to create a slurry. Pour through the lid while blending.
- 5
Cook for 3 minutes at 212°F (100°C) on Speed 2, allowing the sauce to thicken.
- 6
Add sesame oil and mix for 10 seconds on Speed 3 to incorporate.
- 7
Check consistency – the sauce should coat the back of a spoon. If too thin, cook for additional 1-2 minutes.
- 8
Transfer to a clean jar or bottle. The sauce will thicken further as it cools. Store refrigerated for up to 3 weeks.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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