Teriyaki Sauce Recipe

Teriyaki Sauce Recipe

Ingredients

• 1/2 cup soy sauce (preferably Japanese shoyu)

• 1/4 cup mirin (sweet rice wine)

• 1/4 cup sake

• 3 tbsp brown sugar or honey

• 1 clove garlic, minced (optional—traditional teriyaki usually has none)

• 1 small piece fresh ginger, grated (optional)

• 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

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Instructions

1. Combine liquids
   In a small saucepan, add:

   • soy sauce

   • mirin

   • sake

   • sugar/honey

2. Heat gently
   Warm over medium heat, stirring until sugar dissolves.
   If using ginger or garlic, add them now.

3. Simmer
   Lower the heat and let it simmer 3–5 minutes until slightly reduced.

4. (Optional) Thicken
   If you prefer a thicker, glossy sauce:

   • Mix cornstarch + water into a slurry

   • Stir into the sauce and cook 1–2 minutes until thickened.

5. Strain (optional)
   Remove ginger/garlic pieces for a smooth sauce.

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Flavour Variations

• Sweeter: Add 1–2 tbsp extra sugar or honey.

• Thicker glaze: Reduce longer or add a little extra cornstarch slurry.

• Smoky grill style: Add a splash of pineapple juice or a drizzle of sesame oil.

• Spicy teriyaki: Add 1 tsp chili flakes or a bit of sriracha.

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How to Use It

• Brush onto grilled chicken, steak, or salmon

• Toss with stir-fried noodles or vegetables

• Use as a dip for gyoza or tempura

• Add to rice bowls or donburi

OTHER RECIPES

Teriyaki Sauce Recipe Ingredients:

* 1/2 cup soy sauce
* 1/2 cup *mirin (sweet rice wine) (soy sauce : mirin = 1:1)
* 2 tbsp sugar

TERIYAKI SAUCE RECIPE INSTRUCTIONS

Combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn down the heat to low and simmer for a couple minutes. Stop the heat and cool the mixture. Store the sauce in a clean bottle in the fridge.
The Teriyaki sauce recipe is ready.....!!
restaurant-teriyaki-sauce.

VIDEO:

EVERYDAY TERIYAKI SAUCE RECIPE

EVERYDAY TERIYAKI SAUCE RECIPE

🍶 Everyday Teriyaki Sauce (Quick & Versatile)

Ingredients

• 1/2 cup soy sauce (regular or low-sodium)

• 1/4 cup water

• 3 tbsp brown sugar (or white sugar)

• 1 tbsp honey (optional, adds shine and body)

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tbsp mirin (optional but recommended)

• 1–2 cloves garlic, minced

• 1/2 tsp grated fresh ginger (or 1/4 tsp powder)

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 2 tsp cold water (for thickening)

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Instructions

1. Mix Base Ingredients
   Add soy sauce, water, sugar, honey, vinegar (and mirin if using) to a small saucepan.

2. Add Aromatics
   Stir in garlic, ginger, and sesame oil.

3. Simmer
   Heat over medium, stir occasionally until lightly simmering.

4. Thicken
   Add cornstarch slurry slowly while stirring.
   Continue heating 1–2 minutes until glossy and slightly thick.

5. Cool & Store
   Remove from heat and let it cool — it thickens more as it cools.

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Flavor Options

Variation	How to Adjust
Sweeter	Add more honey or brown sugar
Thicker glaze	Use extra cornstarch slurry
Spicy	Add chili flakes, sambal, or sriracha
Smoky	Add a tiny splash of Worcestershire
Umami boost	Add a pinch of MSG or dash of fish sauce

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Storage

• Refrigerate 7–14 days in a sealed jar.

• Freeze in cubes for easy portion use.

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Perfect For

• Chicken, salmon, shrimp, tofu, noodles, stir-fry, rice bowls, burgers, wings, dumplings

Teriyaki Sauce INGREDIENTS

• 2/3 cup soy sauce (regular or low sodium)
• 1/4 cup light brown sugar
• 2 cloves garlic, crushed
• 1 tsp fresh, grated ginger (optional)
• 1/4 cup scallions, thinly sliced

Teriyaki Sauce INSTRUCTIONS
Mix all ingredients in a bowl. 

 Heat in a medium sized pot, on medium heat, until the mixture boils. 

 Stir continuously to ensure your sugar dissolves.

 Remove from heat and transfer to the bowl again. 

 To use for stir fry, as a Teriyaki Sauce, pour the sauce into the vegetables while stir frying in wok or pan. 

To use as a marinade, allow veggies, tofu, or tempeh to soak for at least 20 minutes before grilling. the teriyaki sauce recipe is ready...enjoy the teriyaki !

restaurant-teriyaki-sauce recipe

TERIYAKI SAUCE RECIPE-5

TERIYAKI SAUCE RECIPE-5

🍶 Teriyaki Sauce Recipe #5 (Classic, Rich & Slightly Thick)

Ingredients

• 1/2 cup soy sauce (preferably Japanese)

• 1/2 cup water

• 1/4 cup brown sugar (packed)

• 2 tbsp honey (or maple syrup)

• 2 tbsp mirin (optional but recommended)

• 1 tbsp rice vinegar

• 2 tsp sesame oil

• 2–3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 tsp cornstarch

• 2 tbsp cold water (for cornstarch slurry)

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Instructions

1. Combine Base
   In a small saucepan, mix soy sauce, 1/2 cup water, brown sugar, honey, mirin, and rice vinegar.

2. Add Aromatics
   Add minced garlic, grated ginger, and sesame oil. Stir well.

3. Heat
   Place over medium heat and bring to a gentle simmer while stirring occasionally.

4. Thicken
   Mix cornstarch with 2 tbsp cold water to form a slurry.
   Slowly pour into the simmering sauce while stirring continuously.

5. Finish Cooking
   Continue cooking for 2–4 minutes until thick, glossy, and smooth.
   Remove from heat and let cool slightly — it will thicken more as it cools.

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Taste Adjustments

Want it more…	Add
Sweeter	+ honey or + brown sugar
Darker & richer	+ dash dark soy sauce
Tangier	+ rice vinegar or + lemon juice
Savory/umami	+ pinch MSG or + dash fish sauce
Spicy	+ chili flakes or + sriracha

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Storage

• Cool completely before storing.

• Keep in a clean jar or bottle.

• Refrigerate up to 2 weeks.

• For freezing: portion into cubes (ice tray) and freeze up to 3 months.

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Usage Ideas

• Brush on grilled chicken, salmon, steaks, or ribs

• Toss with noodles, stir-fried vegetables or rice bowls

• Use as dipping sauce for dumplings or tempura

• Mix into burger patties or meatballs for Japanese fusion

Teriyaki Sauce Recipe INGREDIENTS

• 1-1/2 c soy sauce (shoyu, Aloha brand is what everyone at home uses)
• 1 c water
• 1 c sugar (brown, turbinado, or white, your choice)
• 1 Tbl chopped or pressed garlic
• 2 Tbl grated ginger

Teriyaki Sauce INSTRUCTIONS
The secret technique to Island teriyaki is to marinate for a long time, at least overnight and sometimes for days. Do NOT marinate chicken breasts in teriyaki sauce--they get a really horrible texture. Thighs, drumsticks, wings are okay. Other meats seem to be fine. Beef and pork should be sliced first so the marinade really penetrates. The teriyaki sauce recipe is done...enjoy !
restaurant-teriyaki-sauce

Recipe for Teriyaki Sauce

Recipe for Teriyaki Sauce

Homemade Teriyaki Sauce - discover how to create teriyaki sauce in your own kitchen! Crafted with straightforward, easy-to-find ingredients, it’s the ideal way to elevate a salmon or chicken dish to new heights!

How to Prepare Homemade Teriyaki Sauce – a straightforward, uncomplicated teriyaki sauce recipe that is perfect for enhancing salmon or chicken!

A bowl of homemade teriyaki sauce with an individual lifting a spoonful from it.

Effortless Homemade Teriyaki Sauce

Alright everyone, have you ever prepared homemade teriyaki sauce? Well, you are about to embark on that journey. It is incredibly simple, tastes fantastic, and will leave you questioning why you ever purchased it from a store. It is an excellent sauce to prepare on a weekend and incorporate into your meals throughout the week to enhance your weeknight dinner experience. I typically make a double or triple batch and then utilize it in various recipes during the week. It can serve as a marinade or a straightforward sauce, and it is an essential addition to your culinary skills (we particularly enjoy it on this Delicious Teriyaki Salmon!

What You Will Require

water: this serves as the foundation of the liquid/sauce.

sesame oil: I adore the flavor this contributes – a small amount goes a long way!

brown sugar + honey: both of these ingredients provide that signature sweetness characteristic of teriyaki sauce. You may substitute coconut sugar for brown sugar if that is your preference.

soy sauce: a traditional ingredient in teriyaki sauce – you can opt for a gluten-free alternative here (such as coconut aminos, etc.).

garlic + fresh ginger: these ingredients impart a significant burst of flavor!

Slurry: mix some water and cornstarch to create a classic slurry, which will then be added as our thickening agent to the liquid.

What to Prepare with Teriyaki Sauce

• Teriyaki Chicken Bowls
• Teriyaki Salmon Bowls
• Simple Teriyaki Noodles
• How to Create Homemade Teriyaki Sauce

Gather your ingredients.

Prepare your slurry – set it aside.

Someone is whisking together a slurry in a small bowl.

Combine your other ingredients in a saucepan. Bring to a simmer.

All ingredients are added to a saucepan.

Incorporate the slurry and whisk while simmering.

Whisking together the ingredients in the saucepan as they thicken.

It will take a few minutes until the sauce begins to thicken.

Notes

Flavor: if you want a stronger-tasting sauce simply add an additional tablespoon of brown sugar or another tablespoon of soy sauce. You do want a fairly strong sauce, as it will mellow out once it is on your main dish.

Storage: store in an airtight container in the refrigerator for up to 2 weeks.

OTHER RECIPES

A great teriyaki sauce recipe to try !
Teriyaki Sauce Recipe Ingredients

• 7 quarts Soy Sauce
• 9 quarts sugar (Measure with the same container you would measure liquid quarts with)
• 18 quarts water
• 3 three inch sections of ginger, peeled
• 3 heads garlic, peeled
• 3 heads lettuce
• 5 medium apples
• 2 stalks celery
• 1 bunch/bundle parsley
• 3 large white onions, peeled

Teriyaki Sauce INSTRUCTIONS

Wash fruits and vegetables well, then cut into small chunks suitable for blending, removing and discarding stems and seeds as needed.
Place fruit/vegetables in a large blender, add water as needed, and liquify.
Mix water, sugar, fruit/vegetable blend, and soy sauce in a large stock pot and bring to a boil over high heat.
Reduce heat to low and continue cooking at a slow simmer for two hours or until teriyaki sauce thickens to desired consistancy.
Remove from heat and allow to cool.
Transfer to storage container, label with contents and date, and refrigerate until use. The Teriyaki sauce recipe is ready !

VIDEO:

Teriyaki Sauce

Teriyaki Sauce Recipe

Spend 10 minutes preparing the finest homemade Teriyaki Sauce.

This teriyaki sauce is an essential item in my refrigerator. I utilize it to marinate salmon and Teriyaki Chicken, as well as for our beloved Hawaiian Bowls or Teriyaki Pasta salad. 

For any dish where you would typically use store-bought teriyaki sauce, this homemade version surpasses it! 

Store-bought sauces often contain numerous unfamiliar ingredients and preservatives that are difficult to pronounce, whereas this homemade alternative consists of genuine, straightforward ingredients that you likely have readily available. 

Additionally, it is well-known that homemade options are not only tastier but also more economical. 🙂

If you truly wish to elevate your homemade sauce repertoire, consider trying our BBQ Sauce, Ketchup, Salsa, Ranch Dressing, or Enchilada Sauce!

Notes

Teriyaki Sauce Marinade: I love to use this as a marinade! Just pour ¼ cup over raw chicken, steak or fish and let it marinate for 30 minutes or more.

Healthy Teriyaki Sauce: Decrease the sugar, to taste.

No Cornstarch: Use flour for a 1:1 ratio substitute.

Gluten-free: Make sure to use gluten-free soy sauce or tamari.

Vegan: Omit or swap for agave.

Freezing Instructions: Freeze in a freezer safe container for up to 3 months. Thaw completely in the refrigerator before using.

OTHER RECIPES

Ingredients

* 1/2 cup soy sauce
* 2 teaspoon dark sesame oil
* Juice of 2 oranges
* 2 tablespoon honey
* 2 tablespoon ginger, peeled and minced
* 1/2 cup scallion, chopped
* 2 teaspoon garlic, minced
* 2 teaspoon sesame seeds, toasted

INSTRUCTIONS

Combine all ingredients in a large bowl. Refrigerate for 1 hour. 

The teriyaki sauce recipe is ready.....May also be used as a great marinade for chicken, shrimp or beef.
home-made-teriyaki-sauce.

VIDEO:

TERIYAKI SAUCE RECIPE 3

TERIYAKI SAUCE RECIPE 3 

A premium, glossy, traditional-style teriyaki using a 3-part formula: shoyu (soy sauce), mirin, and sugar — elevated with optional aromatics.

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⭐ INGREDIENTS (Makes ~1 cup)

The Classic 3-Ingredient Base

1. Soy Sauce — ½ cup

   • Use Japanese shoyu for authentic umami.

2. Mirin — ½ cup

   • Traditional teriyaki relies heavily on mirin for sweetness and sheen.

3. Sugar — 3 tbsp

   • White sugar keeps flavor clean; brown sugar adds richer caramel notes.

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⭐ OPTIONAL HIGH-VALUE UPGRADES

(Not traditional, but greatly improve depth, aroma, and shine.)

• 2 tbsp sake — adds aroma and softens saltiness

• 1 tsp fresh ginger, grated

• 1 clove garlic, crushed

• 1 tsp honey for deeper glaze

• ½–1 tsp toasted sesame oil

• Cornstarch slurry (1 tsp cornstarch + 1 tsp water) only if you want a very thick glaze

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🧑‍🍳 STEP-BY-STEP (Professional Japanese Method)

1. Combine the Base

In a small saucepan, whisk together:

• Soy sauce

• Mirin

• Sugar

Heat over medium until the sugar dissolves completely.

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2. Add Aromatics (If Using Them)

Add:

• Ginger

• Garlic

Simmer gently for 3–5 minutes.
Avoid boiling hard — it can create bitterness and reduce too fast.

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3. Reduce to Desired Thickness

Let the sauce simmer 5–8 minutes, stirring occasionally.

You’re looking for:

• Light bubbling

• Glossy shine

• Slightly thickened texture

Chef Note:
Traditional teriyaki is not super-thick — it’s a lacquer-style finishing sauce.

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4. Strain for Silky Smoothness

For a restaurant finish:

• Strain out solids (ginger/garlic)

• The result is a smooth, beautifully shiny teriyaki glaze

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5. Optional: Thicken for Glaze

If you want a thick, clingy finish (for chicken or salmon):

• Stir in the cornstarch slurry

• Simmer 1–2 minutes until glossy and thick

• Do NOT over-thicken — it should still pour

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🍱 HOW TO USE TERIYAKI SAUCE-3

As a Marinade

• Chicken: 1–3 hours

• Beef: 30–90 minutes

• Salmon: 20–40 minutes

• Shrimp or tofu: 20 minutes

As a Glaze

Brush onto grilled meats in the final minute to create a caramelized sheen.

As a Stir-Fry Sauce

Add 2–4 tbsp at the end of cooking for a glossy finish.

As a Dip

Pair with dumplings, skewers, vegetables, sushi, or bowls.

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🔥 HIGH VALUE CHEF TIPS

✔ The 1:1 Soy Sauce : Mirin ratio is classic

Gives perfect balance without needing additional sugar.

✔ Sake is optional but recommended

It adds aroma and softens sweetness.

✔ Don’t boil hard

Teriyaki should reduce slowly for a smooth finish.

✔ Add honey at the end

Honey scorches if cooked too long — adding it last preserves shine.

✔ For deeper umami

Add a tiny pinch of bonito flakes or a few drops of white miso.

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🧊 STORAGE

• Fridge: up to 3 weeks in an airtight jar

• Freezer: up to 3 months

• Reheat gently; do not boil once finished

OTHER RECIPES

A nice teriyaki sauce recipe to try !

 Ingredients 

 * 1/4 c of cold water 

 * 1/4 c of tamari soy sauce (soy sauce) 

 * 2 tbspn of cornstarch 

 * 3 tbspn of brown sugar 

 * 1 minced garlic clove 

 * 1 dash of fresh grated ginger 

 INSTRUCTIONS 

 1. In your saucepan stir constantly while adding 1 c of water, brown sugar, soy sauce, ginger, garlic and bring to a boil. 

 

2. Take the cornstarch and dissolve it in a 1/4 c of cold water and add to the sauce. 

 

3. Consistantly stirring allow the sauce to thicken. 4. If your not happy with the thickness of the sauce then add more water or soysauce. The teriyaki sauce recipe is ready.... 

home-made-teriyaki-sauce.

TERIYAKI SAUCE RECIPE VIDEO :

TERIYAKI SAUCE RECIPE-4

TERIYAKI SAUCE RECIPE-4 

A balanced, glossy, deeply umami Japanese teriyaki with four essential components: soy sauce, mirin, sake, and sweetener—enhanced with aromatics and chef techniques.

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📜 Ingredients (Makes ~1¼ cups)

The Core Four (Base of Teriyaki)

1. Soy Sauce — ½ cup

   • Use Japanese shoyu (Kikkoman, Yamasa) for a clean umami profile.

2. Mirin — ⅓ cup

   • Provides sweetness + natural sheen.

3. Sake — ¼ cup

   • Adds depth, aroma, and cuts through sweetness.

4. Sweetener — ⅓ cup total

   • Traditional: 3 tbsp sugar + 1 tbsp honey

   • Alternatively: 4 tbsp brown sugar

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⭐ Flavor Boosters (Optional but High Value)

• 2 cloves garlic, crushed or grated

• 1 tsp fresh ginger, grated finely

• 1 tsp toasted sesame oil

• 1 tbsp rice vinegar (for balance and brightness)

• 1 tbsp cornstarch + 1 tbsp water (only if you want a thick glaze)

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🧑‍🍳 Step-by-Step (Professional Method)

1. Build the Base

In a small saucepan, combine:

• Soy sauce

• Mirin

• Sake

• All sweeteners

Heat over medium, whisking until sugar fully dissolves.

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2. Add Aromatics

Add:

• Garlic

• Ginger

• Sesame oil

Simmer gently (not boil!) for 5–7 minutes.
This infuses flavor without burning or bitterness.

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3. Balance & Reduce

Stir in rice vinegar.
Simmer another 3–5 minutes until the sauce reduces slightly and develops shine.

Chef Tip:
Do NOT over-reduce or it may become salty. Stop when the sauce lightly coats the back of a spoon.

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4. Optional: Create a Thick Glaze

For a glossy, sticky finishing glaze:

• Whisk in the cornstarch slurry

• Simmer 1–2 minutes

• Stir continuously until thick and smooth

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5. Strain (High-End Restaurant Touch)

Strain out the garlic and ginger for a silky, lacquered sauce.
This is what gives restaurant teriyaki its perfect shine.

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🍱 How to Use Teriyaki Sauce–4

As a Marinade

• Use ¼–½ cup per pound of protein

• Ideal marinating times:

  • Chicken: 1–3 hrs

  • Beef: 30 min–2 hrs

  • Salmon: 20–40 min

  • Tofu: 20–30 min

As a Cooking Sauce

Pour directly into stir-fries during the last 2 minutes of cooking.

As a Glaze

Brush onto grilled meat in the final minute to create caramelization.

As a Dip

Perfect for potstickers, tempura, vegetable sticks, shrimp, and noodles.

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🔥 High Value Chef Tips

1. Mirin Matters

Cheap “mirin-style” seasoning tastes metallic.
Real mirin = cleaner sweetness and better sheen.

2. Don’t Skip the Sake

Sake evaporates and leaves behind aroma + balance.
It’s the difference between “good” and “authentic.”

3. Want Sweeter?

Add 1–2 tbsp honey at the end for a soft, rounded finish.

4. Want Savory?

Add 1–2 tsp soy sauce or a pinch of bonito flakes.

5. Add Smokiness

Stir in ⅛ tsp smoked paprika for grilled chicken and BBQ-style teriyaki.

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🧊 Storage

• Fridge: 2–3 weeks in a sealed jar

• Freezer: 3–4 months in small portions

• Thickened version: keep refrigerated and use within 10–14 days

OTHER RECIPES

 INGREDIENTS

• 2 parts shoyu to 1 part brown sugar (or honey)
• smashed garlic cloves
• smashed fresh ginger (we never bother to peel either the garlic or the ginger)
• dash of sesame oil
• chopped green onions

INSTRUCTIONS 

Boil till the sugar is dissolved. 

Add more sugar or shoyu until you get the desired sweetness. 

The teriyaki sauce recipe is ready ! restaurant-teriyaki-sauce recipe

VIDEO: