Strawberry Teriyaki

June 2, 2010

Author Notes:

Strawberries add a floral complexity to what is already a sweet, Asian style sauce. I like to infuse the berries with lemongrass since citrus notes compliment their flavor. I usually serve this sauce atop sauteed or broiled fish and sticky rice and steamed snow peas are great accompaniments to serve alongside.


Serves: 6


  • 1.5 cups strawberries, trimmed
  • 1 tablespoon fresh lemongrass, finely chopped
  • 3 tablespoons granulated sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • .5 cups water
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, peeled and chopped
In This Recipe


  1. Place berries, lemongrass, sugar, water and ginger in a medium pot and bring to a gentle simmer.
  2. Cook for about 7 minutes, or until the berries begin to break down.
  3. Remove from heat and place the contents of the pot, along with soy sauce, garlic and sesame oil in a blender and pulse to combine.
  4. If the sauce appears too thick, thin with small amounts of water until it is a sauce like consistency.
  5. Taste and season with additional sugar or soy if desired.

More Great Recipes:
Condiment/Spread|Asian|Lemongrass|Sesame Oil|Strawberry|Soy Sauce|Fruit|Make Ahead|Summer|Vegan|Gluten-Free

Reviews (2) Questions (0)

2 Reviews

monkeymom June 3, 2010
What an interesting concept! I'm anxious to try this out.
lapadia June 2, 2010
Love this recipe, many uses for it, thanks for sharing...saved it!