This Japanese-style teriyaki sauce recipe, similar to that which is often enjoyed at restaurants, easily can be made at home with just a few simple pantry ingredients in only 10 to 15 minutes.
Teriyaki sauce is made using a combination of soy sauce, mirin (a sweet cooking sake), and sugar. While the sauce can be made with just soy sauce and sugar, the addition of mirin adds a beautiful luster to the teriyaki sauce.
When making teriyaki sauce, the general rule for ingredients is a ratio of 1:1. For example, this recipe uses one part soy sauce (1/2 cup) to one part mirin (1/2 cup). Then, granulated white sugar is added to taste.
Another simple teriyaki sauce recipe is a ratio of 1:1 equal parts of soy sauce and granulated white sugar. This recipe works great if you do not have mirin in your pantry, or if the ingredient is not easily accessible to you.
- 1/2 cup soy sauce
- 1/2 cup mirin
- 2 tablespoons granulated white sugar, to taste
- Fresh ginger, optional (see note below)
- Fresh garlic, optional (see note below)
- In a small sauce pan, combine soy sauce, mirin, and sugar. Add more sugar if desired to suit your taste.
- If you are using the optional fresh ginger and/or garlic, be sure to slice or chop the ginger and garlic and cook these along with the sauce ingredients in step 1 above.
- Heat over a medium-high flame while stirring the mixture well.
- Lower heat to medium and bring the sauce to a boil, then turn down the heat to low. Simmer the sauce for a few minutes until the sauce reduces slightly.
- Remove the pan from the heat and allow the teriyaki sauce to cool.
- If you added ginger or garlic to the sauce, strain the sauce to remove the ginger and garlic pieces, then use the sauce.
Note: Adding ginger and garlic is optional, but if you do choose to use them, if you want a mild flavor, slice them into big pieces. For a bolder flavor, chop them finely. Be sure to strain your teriyaki sauce after it is made to remove them so your sauce is silky smooth.
Teriyaki Sauce Texture
Traditional Japanese teriyaki sauce is thin in texture, and contradicts the popular image of bottled teriyaki sauce which tends to be very thick and sticky.
Westernized recipes for teriyaki sauce may include the addition of a slurry of cornstarch and water (1:1 ratio) to thicken the sauce, but the addition of a corn starch slurry is entirely up to you.
Article Edited by Judy Ung