Homemade teriyaki sauce is made by bringing 100 ml each of soy sauce, mirin, and sake to a boil with 3 tablespoons of sugar, adding garlic and ginger, and thickening it with a slurry of 1 tablespoon of cornstarch in 2 tablespoons of water, then cooling it and storing it in a sterilized jar. It takes 10 minutes of preparation plus 5 minutes of cooking and makes 6 servings.
It is one of the best-known Japanese sauces, balancing the savory umami of soy with the sweetness of mirin in a glossy glaze, and a simplified version without alcohol is included below.
How to Make Teriyaki Sauce?
Teriyaki combines salty soy sauce with sugar that caramelizes as it cooks, traditionally with sake and mirin, a sweet Japanese rice wine.
Nutritional Information
Each serving of teriyaki sauce contains approximately 60 kcal, 12 g of carbohydrates, 1 g of protein, 10 g of sugars, and 900 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Teriyaki Sauce Recipe
Preparation: 10 minutes
Cooking: 5 minutes
Servings: 6 servings
Traditional Teriyaki Ingredients
- 100 ml (1/3 cup + 1 tablespoon) of soy sauce
- 100 ml (1/3 cup + 1 tablespoon) of mirin
- 100 ml (1/3 cup + 1 tablespoon) of sake
- 3 tablespoons of sugar
- 2 tablespoons of water
- 1 tablespoon of cornstarch
- 1/2 teaspoon of garlic paste
- 1/2 teaspoon of grated ginger
Traditional Teriyaki Instructions
- In a medium saucepan, combine the soy sauce, sake, mirin, and sugar over medium-high heat, stirring until dissolved, and bring to a boil. Add the garlic and ginger and cook over medium heat until the sauce begins to thicken.
- Dissolve the cornstarch in the water, stir it into the sauce, bring to a boil, then lower the heat to minimum and keep stirring so it thickens evenly without sticking.
- Remove from the heat; it will keep thickening as it cools. Pour into a clean, ideally sterilized jar while warm, let cool completely before closing, and refrigerate.
Simplified Teriyaki Ingredients
- 100 ml (1/3 cup + 1 tablespoon) of soy sauce
- 100 ml (1/3 cup + 1 tablespoon) of water
- 3 tablespoons of sugar
- 2 tablespoons of water, for the slurry
- 1 tablespoon of cornstarch
- 1/2 teaspoon of grated ginger
- 1/2 teaspoon of garlic paste
Simplified Teriyaki Instructions
- In a medium saucepan, combine the soy sauce, water, and sugar over medium-high heat, stirring until dissolved, and bring to a boil. Add the garlic and ginger if you like and cook until slightly thickened.
- Stir in the cornstarch dissolved in water, bring to a boil, then lower the heat and stir until thickened. Turn off the heat and let cool.
- Taste and balance the salty and sweet notes, then jar it while warm, cool completely, and refrigerate.
Additional Tips
Boil after adding the slurry
Cornstarch only thickens fully and turns translucent once it reaches a boil, giving a glaze that clings to meat.
Add aromatics late
Adding garlic and ginger just before the sauce thickens keeps their flavor fresh.
Adjust the thickness
For a thinner marinade, skip the cornstarch; for a thick glaze, simmer a little longer.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Sake | Dry white wine | 1:1 | Similar acidity |
| Mirin | White wine plus 1 teaspoon of sugar per 100 ml | 1:1 | Slightly less rounded |
| Soy sauce | Tamari | 1:1 | Gluten-free |
| White sugar | Brown sugar or honey | 1:1 | Deeper caramel |
Frequently Asked Questions (FAQs)
1. What can I use instead of sake or mirin?
Dry white wine for sake, and white wine with a teaspoon of sugar per 100 ml for mirin; the simplified version uses only water.
2. Is teriyaki sauce gluten-free?
Only if you use tamari or a certified gluten-free soy sauce, since most soy sauces contain wheat.
3. How long does it keep?
Up to 10 days refrigerated in a sterilized jar, or longer frozen in ice cube trays.
4. What do I use it with?
As a glaze for chicken, salmon, beef, or tofu, or as a marinade and stir-fry sauce.
What Is Teriyaki?
Teriyaki (照り焼き) is a Japanese cooking method: teri means shine and yaki means grilled, describing food grilled or broiled with a glossy glaze.
A Global Sauce
Teriyaki sauce became popular in Europe and the Americas as a glaze and marinade, often sweeter than the Japanese original.
Did You Know?
In Japan, teriyaki refers to the technique rather than the sauce, and it is classically used with fish such as yellowtail.
