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.

📜 Ingredients (Makes ~1¼ cups)

The Core Four (Base of Teriyaki)

Soy Sauce — ½ cup
- Use Japanese shoyu (Kikkoman, Yamasa) for a clean umami profile.
Mirin — ⅓ cup
- Provides sweetness + natural sheen.
Sake — ¼ cup
- Adds depth, aroma, and cuts through sweetness.
Sweetener — ⅓ cup total
- Traditional: 3 tbsp sugar + 1 tbsp honey
- Alternatively: 4 tbsp brown sugar

⭐ 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)

🧑‍🍳 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.

2. Add Aromatics

Add:

Garlic
Ginger
Sesame oil

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

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.

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

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.

🍱 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.

🔥 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.

🧊 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:

TERIYAKI SAUCE RECIPE