Mall Teriyaki Sauce Recipe | Gluten Free
First things first — when I say "mall teriyaki", you know what I'm talking about right?
Let me set the scene.
It's Saturday afternoon, and your high school self is at the mall with friends or family. You slowly make your way around the food court, sniffing and looking to see what might be good for lunch. Suddenly, a charred sliver of chicken on a toothpick dipped in sauce appears in front of you.
That sample bite gets you hooked, and lunch plans are immediately made.
You, my friend, have just experienced mall teriyaki. And it looked a lil' something like this:
With a handful of ingredients and our Station 1923 Tamari Ginger Seasoning, this sauce recipe brings our food court favorite back to life! You can use this mall teriyaki sauce on chicken, seafood, pork, veggies and more. And unlike our beloved mall teriyaki inspiration, this sauce recipe is 100% gluten free.
Best of all, it comes together in three simple steps. Let's get started!
- 1.25 cups water
- 1/2 cup gluten free low sodium soy sauce
- 1/2 cup brown sugar, packed
- 3 tablespoons Station 1923 Tamari Ginger All-Purpose Seasoning
- 2 tablespoons mirin
- 2 teaspoons cornstarch
Things You'll Need
- Measuring utensils
- Small saucepan
- Small bowl or ramekin
Step 1: Put Everything in the Pot (Except Cornstarch)
Grab your small saucepan and place it over a medium low flame. Then, put all the ingredients in the pot, except cornstarch.
Yes, really. If it makes you feel good, add all the liquid ingredients first. The order here really doesn't matter. Once you've added everything, begin stirring gently until the sugar and Tamari Ginger Seasoning dissolve.
💡Tip: Our Tamari Ginger Seasoning won't dissolve completely. We use real food ingredients including sesame seeds, red bell pepper, garlic and ginger — and you'll see specks of them in your sauce. But that's a good thing!
Step 2: Stir, Watch, Repeat
Once your sauce mixture begins to bubble, reduce the flame to low. There's sugar in this sauce, and we don't want it to burn. We also don't want your sauce to bubble over and create a mess on the stove.
Let it bubble over the reduced flame for 7-10 minutes, so the flavors from the Tamari Ginger Seasoning really get incorporated. Don't forget to stir!
💡Tip: If you love extra bold flavor and an extra kick, add a clove of fresh garlic and half a teaspoon of fresh grated or minced ginger to the sauce! Let the sauce cook down for another 4-5 minutes if you do this.
Step 3: Thicken + Finish
Once the sauce is flavored to your liking, it's time to thicken it up. Using a spoon or measuring cup, pour about 1/4 of a cup of your sauce into the small ramekin or bowl. Add in 2 teaspoons of cornstarch and whisk until a light brown slurry forms.
Pour the cornstarch slurry into your sauce, whisking vigorously to fully incorporate it (and avoid cornstarch clumps from forming).
Stir until the sauce thickens (this should take less than a minute) and remove from flame.
Now sauce that bowl of steamed rice, veggies, and chicken on up! For this delectable bowl, we seasoned boneless skinless chicken thighs with Tamari Ginger All-Purpose Seasoning, and grilled them.
Our mall teriyaki sauce recipe goes great with:
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