Black Garlic Teriyaki Sauce Recipe

Meet your new favorite secret weapon: Black Garlic Teriyaki Sauce! This glorious, sticky-sweet, umami-packed sauce is the ultimate upgrade for everything from simple stir-fries to seared salmon. Silky black garlic gives it a remarkably rich depth, while fresh ginger and a dash of honey make every spoonful utterly crave-worthy.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how just a handful of ingredients create such a luscious, complex Black Garlic Teriyaki Sauce. Each plays a starring role, building layers of savory, sweet, and aromatic flavors you simply can’t get from a store-bought bottle.

• Black Garlic Cloves: These little gems offer deep, sweet, umami flavor—totally different from raw garlic—think balsamic, molasses, and slow-roasted notes.
• Soy Sauce: The quintessential salty base that grounds the sauce with Japanese flair; use regular or low-sodium to match your preference.
• Water: Used for blending and simmering, it helps create that glossy, pourable teriyaki texture.
• Sesame Oil: Just a tiny splash adds irresistible nuttiness and aroma to the finished sauce.
• Fresh Ginger: Zingy and bright, fresh ginger keeps the flavor profile vibrant and cuts through the sweetness.
• Cornstarch: Whisked with water, this is your secret to a thick, clingy sauce that coats every bite.
• Brown Sugar: Adds those caramel notes and gives body, balancing out the salty and tangy components.
• Honey: For natural, silken sweetness and a beautiful finish—just that little drizzle to round off the perfection.

Variations

Once you’ve tried Black Garlic Teriyaki Sauce in its pure form, don’t be afraid to have a little fun! This sauce is wonderfully flexible, and a few tweaks can tailor it to your needs or what’s already in your cupboard.

• Gluten-Free: Swap in tamari or coconut aminos for the soy sauce and be sure your cornstarch is a certified gluten-free brand.
• Extra Spicy: Add a pinch of red pepper flakes or a swirl of sriracha for heat lovers who want a little kick with their umami.
• Orange or Pineapple Twist: Stir in a tablespoon or two of fresh citrus juice for a fruity brightness—it’s fantastic on salmon or grilled chicken.
• Vegan Version: Replace the honey with maple syrup or agave, keeping all that lovely gloss and sweetness.

How to Make Black Garlic Teriyaki Sauce

Step 1: Blend the Black Garlic and Ginger

Start by placing your black garlic cloves, fresh ginger, and 1/2 cup of water into a high-speed blender. Blend for about 20 seconds, until everything is velvety smooth. This is your flavor base—the key to that luscious, aromatic undertone that sets this sauce apart!

Step 2: Simmer the Sauce

Pour the contents of the blender into a medium saucepan. Add the soy sauce, brown sugar, honey, and sesame oil next. In a separate bowl, whisk together the cup of cool water and cornstarch so there are no lumps, then stir that into the pot. This will ensure your Black Garlic Teriyaki Sauce thickens up perfectly smooth!

Step 3: Cook and Thicken

Bring the mixture to a gentle boil over medium heat, stirring often. Once it starts bubbling, lower the heat to a simmer and let it cook for 15 minutes, stirring occasionally. You’ll know it’s ready when the sauce clings to the back of your spoon and looks perfectly glossy.

Step 4: Cool and Store

Remove the sauce from the heat and let it cool slightly before using. You can serve it immediately over hot dishes or let it cool completely and transfer to a jar for the fridge. Black Garlic Teriyaki Sauce gets even better as it sits, so don’t hesitate to make it ahead!

How to Serve Black Garlic Teriyaki Sauce

Garnishes

Garnish anything you drizzle with your Black Garlic Teriyaki Sauce by sprinkling with toasted sesame seeds, thinly sliced scallions, or a dust of shichimi togarashi (Japanese 7-spice) for color and fresh flavor. A few microgreens or even finely sliced chili peppers can make your plates pop!

Side Dishes

This sauce absolutely shines alongside a bowl of steamed jasmine rice or nutty brown rice. For a rainbow of crunch and nutrition, pair your main dish with stir-fried vegetables, sautéed bok choy, or even a crisp cucumber salad kissed with rice vinegar.

Creative Ways to Present

Get playful: Toss Black Garlic Teriyaki Sauce with hot noodles, use it as a glaze for oven-roasted tofu, or serve in a ramekin alongside skewers for dipping. It’s dazzling drizzled over grilled portobello mushrooms, or try brushing it on burgers or even pizza for an irresistibly savory twist.

Make Ahead and Storage

Storing Leftovers

Let the sauce cool to room temperature, then spoon it into an airtight jar or glass container. Stored in the fridge, your homemade Black Garlic Teriyaki Sauce will stay fresh and fabulous for up to a week—perfect for last-minute meal magic anytime!

Freezing

Yes, you can freeze it! Pour the cooled sauce into freezer-safe containers or even ice cube trays for perfect portioning. Once solid, transfer cubes to a ziptop bag and freeze for up to 3 months—just thaw and use whenever your dishes need a flavor boost.

Reheating

When it’s time to reheat, simply warm gently on the stovetop or in short bursts in the microwave, stirring to restore that glossy texture. If the sauce thickens too much in the fridge, just add a splash of water and stir until it’s pourable again.

FAQs

Final Thoughts

If you’re ready to take your dinner lineup from good to unforgettable, don’t wait—try making this rich, glossy Black Garlic Teriyaki Sauce! It’s a total crowd-pleaser that adds gourmet oomph to even the simplest meals. Can’t wait to hear how you enjoy it!

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