Teriyaki sauce without ginger-How to do it and what you need to know?

Teriyaki sauce without ginger is an easier lunch or dinner to make for someone you’re cooking for, and it can also be simple to make on your own. The dashi broth used in this recipe is a base that many teriyaki recipes use, so it’s not too difficult to get the flavors right. It makes a great appetizer or side dish at parties, and the longer you cook with it, the more flavor it will have.

Teriyaki sauce without ginger

Teriyaki sauce without ginger

Ingredients for teriyaki sauce without ginger

  • 400g boneless chicken breasts (sliced into 1cm thick strips, marinated with one teaspoon of salt and ½ teaspoon of mirin).
  • 1 tablespoon of vegetable oil.
  • 2 cloves of garlic (minced).
  • 50g onion (chopped).
  • 500ml dashi soup stock.
  • 1/3 cup sugar (or to taste).
  • 2 tablespoons mirin (or red wine or sake).
  • ⅓ cup soy sauce.
  • 1 teaspoon salt (adjust the amount based on the saltiness of the chicken strips).
  • Ginger, grated finely (one tablespoon).

Directions for teriyaki sauce without ginger

  • Place chicken strips, marinade, and half the vegetables into a saucepan.
  • Pour in dashi broth with the lid on and bring to a boil.
  • Turn the heat down to low, cover tightly, and let cook for 15 minutes or until slightly reduced (there should be no excess liquid from cooking).
  • Transfer the bowl to the fridge to chill while you prepare other ingredients for your teriyaki sauce without ginger.
  • Heat oil in a wok (or frying pan) over medium-high heat until very hot (about 2-3 seconds). Add garlic and onion and stir fry about 30 seconds until aromatic but not browned (don’t let them burn!). Keep stirring!
  • Add sugar (and grated ginger if using) and stir fry 2-3 minutes until caramelized.
  • Add soy sauce and mirin and stir fry for another minute. Let the water cool for a few minutes after removing the heat.
  • After chills, slice chicken strips in a large bowl and add all sauce ingredients on top of the chicken mixture. Mix well together (and start with a small amount of soy sauce).
  • Heat oil in a wok (or frying pan) over medium-high heat until very hot (about 2-3 seconds). Add chicken strips and stir fry 2-3 minutes without moving it too much so all the pieces get a chance to get cooked evenly.
  • Turn off the heat and place everything in a serving bowl when it’s all finished so you can be ready to serve and garnish with your preferred sauce and vegetables.

Directions for teriyaki sauce without ginger

Directions for teriyaki sauce without ginger

Some questions about teriyaki sauce without ginger

How does this taste compare to the traditional version?

It can’t be compared in the sense that you can readily tell, because each person’s taste buds are different. But having tried both, I’d say there’s more of a sweet after-taste to it (compared to a sugary sweetness) which I think is more balanced and convenient for someone who doesn’t want an overly sweet teriyaki sauce without ginger flavor.

Is the texture of chicken and sauce different?

Not really. The only difference is that it’s a little thicker than the traditional version.

How much time does this take to prepare?

About 45 minutes (not counting chilling time). I don’t include prepping time because it’s only about 10-15 minutes for chopping and grating ingredients (you can even do this in advance, so all you need to do is put together the teriyaki sauce without ginger itself).

Is ginger important to include?

Yes, it adds to the flavor of teriyaki sauce without ginger.

Ginger is pretty important in this recipe

Ginger is pretty important in this recipe

Useful knowledge for you: How to make teriyaki sauce without cornstarch?

What gives this sauce that thick texture?

answer: It’s the onions that get caramelized and the sugar in its mixture with soy sauce and mirin. That sweet flavor gets absorbed into the chicken strips, giving it a sweet taste and thick texture.

We hope you enjoyed this blog on how to make teriyaki sauce without ginger at home! This recipe is an alternative for those who don’t want to use a lot of ginger in their cooking (or if they don’t enjoy the taste very much). You can add some fresh ginger towards the end, but avoid overdoing it or it will overpower all other flavors in your dish.

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