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Sauce

Teriyaki Sauce

A soy-based sauce with oil, corn syrup, vinegar, garlic, ginger, and dry mustard, chilled before use.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Teriyaki Sauce

Timeat least 8 hours

Ingredients

Directions

  1. Mix ingredients in small mixing bowl.

  2. Refrigerate covered for at least 8 hours.

Nutrition, whole recipe (rough)

217Calories
4 gProtein
15 gFat
20 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Corn1/2 cup kernels (82g)77
Soy Sauce1 tbsp (15ml)9
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Ginger1 tsp grated fresh (2g)2
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Sauce + syruptop 3% of all pairs
    Smell alikestrong
    Cooked together173 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Garlic + gingertop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Corn + gingertop 11% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soy sauce
Provides salty, savoury depth as the base of the sauce.
Oil
Adds fat that carries flavour and gives the sauce a smooth, rich mouthfeel.
Light corn syrup
Adds sweetness and body, helping the sauce cling and glaze.
White wine vinegar
Adds acidity that brightens the sauce and balances the sweetness and salt.
Garlic
Adds pungent aroma and savoury flavour.
Ginger
Adds warm, aromatic spice that rounds out the sauce.

The step that matters

Refrigerate covered for at least 8 hours. Resting lets the soy, garlic, ginger and vinegar flavours blend and mellow together, so the sauce tastes more balanced than it does freshly mixed.

Swap the garlic

How well each one fits the dish's main ingredients (sauce, corn, syrup, white wine, vinegar, clove, ginger):

  1. Cinnamonfits better
  2. Allspicefits better
  3. Cardamomfits better
  4. Garlicthe original

Fit is the average pairing score against sauce, corn, syrup, white wine, vinegar, clove, ginger. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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