Teriyaki sauce is a glossy, savory-sweet Japanese glaze made from soy sauce, sugar, and aromatics. This homemade version gives you better depth, cleaner flavor, and customizable sweetness compared to store-bought bottles. Perfect for grilling, marinades, stir-fries, and dipping.
📜 Ingredients (Makes ~1 cup)
Core Base (Essential):
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½ cup soy sauce (Japanese shoyu preferred for best flavor)
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¼ cup mirin
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¼ cup sake
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3–4 tbsp brown sugar (or use honey for a smoother glaze)
Aromatics & Flavor Enhancers (Optional but HIGHLY recommended):
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1–2 cloves garlic, finely minced or grated
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1 tsp fresh ginger, grated
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1 tbsp rice vinegar (balances sweetness)
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1 tsp toasted sesame oil (adds nutty aroma)
Thickening (If you want a glaze-style teriyaki):
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1 tbsp cornstarch + 1 tbsp cold water (slurry)
🧑🍳 Method (Professional Technique)
1. Combine the base
In a saucepan, add:
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Soy sauce
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Mirin
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Sake
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Brown sugar
Heat over medium, stirring until sugar dissolves completely.
2. Add aromatics
Stir in garlic, ginger, and sesame oil.
Bring mixture to a gentle simmer, not a rapid boil — this preserves the aromatics’ freshness.
3. Reduce and concentrate
Simmer for 5–7 minutes until slightly thickened and the alcohol in the mirin/sake evaporates.
For a thicker, glossy glaze, whisk in the cornstarch slurry and simmer for 1–2 more minutes.
4. Strain (Optional but high-end)
Strain out the garlic/ginger for a smooth, restaurant-style glossy sauce.
🍱 How to Use Teriyaki Sauce
As a Marinade:
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Marinate chicken, beef, or salmon for 30 minutes–2 hours (longer for beef).
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Pat dry before grilling for perfect caramelization.
As a Glaze:
Brush during the final minutes of cooking for a shiny lacquered finish.
In Stir-Fries:
Add 2–3 tbsp at the end to coat vegetables or noodles.
As a Dipping Sauce:
Serve with shrimp tempura, gyoza, meat skewers, or rice bowls.
🌟 High-Value Notes & Tips
1. The “Holy Trinity” of Japanese Teriyaki
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Soy sauce = salty umami
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Mirin = sweetness + gloss
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Sake = sharpness + aroma
This trio is the heart of authentic teriyaki.
2. No Mirin? Use This Substitution:
Mix:
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3 tbsp white wine or apple juice
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1 tsp sugar
3. Want a sweet, sticky glaze?
Increase sugar or honey by 1–2 tbsp.
4. Want a more savory, less sweet sauce?
Add 1–2 tsp rice vinegar or reduce sugar.
5. Avoid burning
Teriyaki has sugar—apply toward the end of grilling to prevent scorching.
🧊 Storage
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Refrigerator: 2–3 weeks
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Freezer: Up to 3 months
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Store in a glass jar for best flavor retention.
🔥 BONUS: Smoky Teriyaki Variation
Add:
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½ tsp smoked paprika or
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1–2 drops liquid smoke
Great for BBQ chicken and grilled salmon.
- 1/3 cup (85 ml) brown sugar
- 2 tsp (10 ml) garlic powder
- 1 tsp (5 ml) ground ginger
- 2 cups (500 ml) tomato ketchup
- 1/2 cup (125 ml) soy sauce
- 1/3 cup (85 ml) cider vinegar
- 1½ tbsp (20 ml) Worcestershire sauce
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