I searched for a homemade (fake) version of Soy Vay Veri Veri Teriyaki Sauce but to no avail, so I’m posting my very very own version. It has 95% of the same ingredients that are in the Soy Vay version, but I’ve substituted garlic + garlic powder for the garlic granules.

It’s pretty close but you be the judge and adjust it how your taste buds tell to change it. My feelings won’t be hurt a bit. But I should tell you that my husband considers himself “quite the teriyaki” expert and he thought it tasted just like it.

It’s easy to make. Recipe time is maybe 15 – 20 minutes.

MOCK SOY VAY VERI VERY TERIYAKI SAUCE

Ingredients

2 cups - Soy sauce (I prefer the light soy sauce but any will work)
¾ cup - sugar
1 Tbsp - brown sugar
1 Tbsp - fresh garlic (minced)
1 Tbsp - fresh ginger (grated)
¼ cup - sesame seeds (toasted)
¼ cup - sesame oil
¼ cup - dried onion
1 tsp - onion powder
1 tsp - garlic powder
1 tsp - ginger powder
1 Tbsp - cornstarch (dissolved in water)

Whisk all the ingredients together in a small bowl. Transfer the mixture to a small sauce pan. Heat the sauce over low heat until the sugar begins to dissolve. This should take between 10 – 15 minutes. It’s alright if all the sugar doesn’t completely dissolve, it will eventually dissolve over time. In the last 5 minutes of cooking, dissolve the cornstarch in ¼ cup of water and add to mixture. This will help to make the sauce a little thicker without changing the flavor very much.

Allow to cool and transfer to a bottle so you can put it in the refridgerator. It’s best to all to cool overnight before use, but if you are in a hurry, you can use it to marinate right away. Works great on vegetables for soy meat products.

Hope you enjoy it and I hope it’s passes the audition!
Any questions or comments are welcome,

Nadja Dee
Email: benignlives@earthlink.net