Welcome to my copycat Blue Dragon Homemade Teriyaki sauce recipe.
If you love Chinese food then the chances are that you will LOVE a good teriyaki sauce. Add it to your noodles, to your chicken, use it as a marinade or even as a dipping sauce for spring rolls.
I am like most people and love it via all of the above.
But for many people (especially fellow Brits like myself) there is no such thing as healthy teriyaki sauces like you have in a restaurant and instead it will often come out of a jar.
Those jars of homemade teriyaki sauce are often full of salt and sugar and are really not very good for you. But because they are so easy to make we will often fall into the habit of buying them and using them all the time.
After all, you can buy a jar of teriyaki sauce from the supermarket place in the wok with your stir fry vegetables and noodles and you suddenly have dinner on the table. Though, no matter how hard you try your meal never compares to those trips to the Chinese restaurant.
The reason for that is rather simple. The sauce in the restaurant is often homemade and a Chinese chef has made it for the days trading.
But for us we traded our shop bought product for homemade teriyaki simply because we wanted to save some money. You see we had spent years buying the same Blue Dragon small sachets from the supermarket. But with the prices going up they were suddenly costing us about 1,50€ a sachet and was cheaper to buy a brand new large bottle of soy sauce for the same price.
Plus when we went from shop bought to homemade we could never go back because it never tasted as good anymore and was way too salty. It felt like we had emptied a bottle of salty soy sauce over our dinner.
The recipe for Blue Dragon and their Chinese sauces had of course never changed. But our taste buds had and it got me thinking that more of us should be making our own copycat version of Blue Dragon products as it doesn’t take long to make and is always delicious.
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Place all your ingredients into a small saucepan and bring to the boil. Turn the heat down and simmer for about 10 minutes or until your mixture starts to look like syrup and reduces by half. Stir it regularly so that it doesn’t burn.
If it is not sweet enough then add some extra honey.
Using a sieve strain the syrup to remove the onion and ginger: Pour into a jar and keep in the fridge until you need it.
I find that you get a much better quality sauce the better the quality of the soy sauce. Avoid cheap soy sauces and avoid those that are high in salt.
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