Black Angus Teriyaki Glaze And Dipping Sauce Recipe

Craving that amazing restaurant teriyaki? This copycat recipe delivers! Perfect for steak, chicken, or even grilled vegetables, this rich and flavorful teriyaki glaze and dipping sauce is unbelievably easy to make. I doubled the batch and kept it in the fridge for weeks – it's THAT good! Learn how to avoid soggy sesame seeds and create a restaurant-quality sauce that'll become your new go-to.

Prep Time 10 mins
Cook Time 20 mins
Calories 651.8 kcal
Protein 26g
Rating 5.0 (2 Reviews)
Black Angus Teriyaki Glaze And Dipping Sauce 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Black Angus Teriyaki Glaze And Dipping Sauce

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How to Make Black Angus Teriyaki Glaze And Dipping Sauce

  1. In a saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon grated ginger, 1 clove minced garlic, and 1/4 teaspoon black pepper. Heat over medium heat until the sugar dissolves completely.
  2. In a small bowl, whisk together 1/4 cup brown sugar and 2 tablespoons cornstarch. Gradually whisk in 1/4 cup water until smooth.
  3. Pour the brown sugar mixture into the saucepan with the simmering sauce. Stir constantly.
  4. Reduce heat to low and simmer for 10-15 minutes, or until the sauce reaches your desired thickness, stirring frequently to prevent sticking.
  5. Remove from heat. Toast sesame seeds (optional) in a dry pan until fragrant. Sprinkle over your finished dish instead of adding them to the sauce to prevent sogginess.
  6. For immediate use, follow steps 1-4 and incorporate sesame seeds as desired.

Nutrition Information (Approximate per serving)

Sodium

253 g

Sugar

410g

Fat

12g

Carbs

38g