7 Best Substitutes for Cornstarch in Teriyaki Sauce

Do you love the flavor of Teriyaki sauce?

This sweet and savory condiment is a favorite in many households, but it can be difficult to find store-bought versions that don’t contain cornstarch.

For those looking for an alternative, here are seven of the best substitutes for cornstarch in teriyaki sauce.

From tapioca starch to arrowroot powder, these options will give your dishes a boost of flavor without compromising on quality.

Why is Cornstarch used in Teriyaki Sauce?

Cornstarch, or cornflour, is a common ingredient used in teriyaki sauce.

It serves as a thickening agent and helps to give the sauce its signature sticky texture.

Cornstarch also adds stability to the sauce so that it won’t separate when cooked at high temperatures.

The starch molecules create an invisible network of proteins that hold together all of the other ingredients in the teriyaki sauce, creating a smooth and uniform consistency.

The starches also help to absorb any excess moisture from other ingredients like soy sauce or mirin, resulting in a thicker final product.

By using cornstarch in your teriyaki sauces, you can ensure that your dish will have just enough thickness without becoming too runny or watery.

7 Best Substitutes for Cornstarch in Teriyaki Sauce

Cornstarch is a popular ingredient in many teriyaki sauces, but it isn’t always the right choice.

Fortunately, there are several substitutes that can be used in its place.

Here are 7 of the best substitutes for cornstarch in teriyaki sauce:

1. Tapioca Starch

Tapioca starch is a great substitute for cornstarch when making teriyaki sauce.

Tapioca starch provides the same thickening and glossy finish as cornstarch, but with added flavor.

It has a mild sweet taste that adds depth to dishes like teriyaki sauce.

Tapioca starch should be used sparingly as it can make sauces overly thick if too much is added.

A general rule of thumb is to use half the amount of tapioca starch compared to cornstarch in recipes.

For example, if a recipe calls for 1 tablespoon of cornstarch, you should use only ½ tablespoon of tapioca starch instead.

However, keep in mind that tapioca may not always give the same clarity or glossiness as cornstarch does so you may need to adjust your recipe accordingly.

2. Arrowroot Powder

Arrowroot powder has a similar thickening power and taste that won’t overpower the other ingredients.

Plus, it doesn’t have any flavor of its own so you don’t need to worry about it affecting the overall taste of your dish.

Arrowroot powder also works better than cornstarch when cooking at high temperatures because it doesn’t break down as easily under heat.

This makes it ideal for sauces and gravy that will be cooked over high heat or boiled on the stovetop.

In terms of its nutritional value, arrowroot powder is higher in protein, dietary fiber, and other essential minerals than cornstarch making it a healthier alternative as well!

When using Arrowroot powder as a substitute for cornstarch, make sure you use one teaspoon of Arrowroot Powder per tablespoon of cornstarch called for in the recipe.

3. Potato Starch

Potato starch is a great substitute for cornstarch when making teriyaki sauce.

It has similar properties to cornstarch, but it’s made from potatoes instead of corn.

Potato starch has a mild flavor and won’t overpower the other flavors in your dish, while still providing enough thickening power to make a delicious sauce.

It’s also gluten-free, so it can be used as an alternative to cornstarch if you have dietary restrictions or are trying to provide an allergen-free meal.

Furthermore, potato starch tends to thicken sauces faster than other starches – meaning less time standing over the stove stirring!

When using potato starch as a replacement for cornstarch in teriyaki sauce recipes, use half the amount called for in the recipe (as too much can cause your sauce to become overly thick).

Additionally, mix potato starch with cold water before adding it into your simmering mixture; this will prevent any lumps from forming and ensure even distribution throughout your sauce.

4. Rice Flour

Rice flour is a great alternative to cornstarch when it comes to teriyaki sauce recipes.

Rice flour has the same thickening properties as cornstarch and can help create the desired consistency for your sauce.

Another advantage of using rice flour is that it does not have an overpowering flavor, so you won’t need to worry about it altering the taste of your dish.

This type of flour also adds some nutritional value to whatever you’re creating with it because it’s gluten-free and contains vitamins and minerals.

It’s also low in fat and calories.

When using rice flour in place of cornstarch for teriyaki sauce recipes, use 1 tablespoon per cup of liquid used in order to achieve the desired thickness.

Additionally, since this type of flour tends to absorb more liquid than cornstarch would due its finer texture be sure to adjust accordingly by adding additional liquid or other ingredients if needed.

5. Flour or Cornmeal

Flour or cornmeal are great substitutes for cornstarch when making teriyaki sauce.

Both flour and cornmeal provide a thickening effect that is similar to that of cornstarch, but with some differences.

Flour is created from ground wheat and provides a more neutral flavor than cornstarch with fewer calories per teaspoon.

It also has a slightly higher fat content, which can add richness to the dish.

Cornmeal, on the other hand, is made from ground dried maize kernels and often adds an earthy flavor to dishes. Unlike flour, it has no gluten content so it won’t create lumps in your sauce.

Cornmeal also contains more fiber than flour does, which makes it a healthier option overall.

Both flour and cornmeal are good alternatives to using cornstarch as they each have their own unique properties that make them ideal for creating delicious teriyaki sauces!

6. Ground Sesame Seeds

Ground sesame seeds have a similar thickening effect, but the flavor profile is quite different.

The sesame seeds provide an earthy, nutty taste that pairs perfectly with the sweetness of teriyaki sauce and its other ingredients.

Plus, it has added health benefits as well! Sesame seeds are rich in iron, zinc, and calcium which can help boost overall health.

Ground sesame seed also works better than cornstarch when cooking over high heat since it won’t break down as quickly or easily burn like cornstarch does.

It’s also easy to find in most Asian supermarkets – just make sure to buy the pre-ground variety so you don’t have to grind them yourself!

7. Xanthan Gum

Xanthan gum is a popular substitute for cornstarch in teriyaki sauces.

This ingredient is derived from the fermentation of glucose, sucrose, or lactose by Xanthomonas campestris bacteria and has a variety of uses.

Xanthan gum functions as an emulsifier, meaning it helps ingredients bind together without separating. It also thickens liquids like teriyaki sauce, making it smooth and creamy with a glossy finish.

When using xanthan gum as a replacement for cornstarch, use only 1/8 teaspoon per cup of liquid to achieve desired consistency and texture.

Adding too much can cause your sauce to become overly thick or gummy.

Overall, xanthan gum is an excellent substitute for cornstarch in teriyaki sauces because it binds ingredients together while providing thickness and stability to the finished product.

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