Teriyaki sauce is a sweet and savory Japanese glaze or marinade that gives food a rich, shiny finish and a burst of flavor. It’s a blend of soy sauce, sugar, and mirin (sweet rice wine), often with garlic and ginger added for depth. Whether you drizzle it over grilled chicken, toss it with stir-fried veggies, or use it as a dipping sauce, teriyaki sauce instantly transforms simple dishes into mouthwatering meals. Its perfect balance of salty and sweet makes it a global favorite in kitchens everywhere.
Quick Facts
| Course | Sauce / Condiment |
|---|---|
| Cuisine | Japanese |
| Difficulty | Easy |
| Servings | About 8 tablespoons |
| Prep Time | 5 minutes |
| Cooking Time | 10 minutes |
| Calories | Approximately 35 per tbsp |
Equipment Needed
Making teriyaki sauce is straightforward and requires only basic kitchen tools. Here’s what you’ll need:
- Small saucepan: For heating and simmering the sauce.
- Measuring cups and spoons: To get the ingredient amounts just right.
- Whisk or spoon: For mixing ingredients thoroughly.
- Bowl: To hold and serve the finished sauce.
- Optional: Fine mesh strainer if you want a smooth sauce free of bits.
This simple setup means you can whip up your own fresh teriyaki sauce anytime, without special gadgets.
Ingredients
- ½ cup soy sauce (low sodium preferred)
- ¼ cup mirin (sweet rice wine) or substitute with dry sherry
- ¼ cup sake (Japanese rice wine) or dry white wine
- 2 tablespoons brown sugar (adjust to taste)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry for thickening)
Instructions
- Combine liquids and sugar: In your saucepan, add soy sauce, mirin, sake, and brown sugar. Stir to dissolve the sugar.
- Add aromatics: Stir in minced garlic and grated ginger.
- Simmer: Heat on medium until the mixture begins to simmer gently. Let it cook for about 5 minutes to meld flavors.
- Thicken sauce: Slowly whisk in the cornstarch slurry. Continue cooking for 2-3 minutes until the sauce thickens to a syrupy glaze.
- Cool and store: Remove from heat and let cool before using or storing.
Essential note: Stir constantly when adding the cornstarch slurry to prevent lumps. Adjust sweetness or saltiness by adding more sugar or soy sauce to your liking.
Essential Note
Teriyaki sauce can vary in thickness and sweetness depending on use. For glazing grilled meats, a thicker, sweeter sauce works best. For marinating, a thinner sauce helps flavor the food without overpowering it. Use fresh garlic and ginger for the best aroma and taste. Avoid boiling the sauce aggressively once thickened to prevent bitterness. Homemade teriyaki sauce is free from preservatives and additives often found in store-bought versions, making it healthier and more flavorful.