Homemade Teriyaki Sauce


Homemade Teriyaki Sauce

This recipe follows the classic Japanese foundation of soy sauce + mirin + sake + sugar, then layers in subtle aromatics for depth. You’ll get a sauce that is silky, shiny, and perfectly balanced between salty, sweet, and umami.

⭐ INGREDIENTS (Makes ~1½ cups)

Core Base Ingredients

  • ½ cup soy sauce (Japanese shoyu gives best flavor)

  • ½ cup mirin (sweet rice wine)

  • ¼ cup sake

  • ¼ cup brown sugar (or white sugar for cleaner taste)

High-Value Flavor Enhancers (Optional but Strongly Recommended)

  • 1–2 slices fresh ginger

  • 1 clove garlic, lightly crushed

  • 1 tbsp honey (adds shine + viscosity)

  • 1 tsp toasted sesame oil (fragrant finish)

  • 1–2 tsp rice vinegar (for brightness and balance)

🍯 STEP-BY-STEP: HOW TO MAKE SILKY, GLOSSY TERIYAKI SAUCE

1. Combine the Base

In a small saucepan, combine:

  • soy sauce

  • mirin

  • sake

  • sugar

Add garlic and ginger if using.

2. Heat Gently

Set over medium-low heat and bring to a gentle simmer.
Stir to help the sugar dissolve completely.

3. Reduce for Thickness

Simmer for 8–12 minutes, until the sauce:

  • slightly thickens

  • turns glossy

  • lightly coats the back of a spoon

This slow reduction is what creates the true teriyaki shine.

4. Finish the Sauce

Remove ginger and garlic.
Stir in:

  • honey

  • a touch of sesame oil

  • a drop of rice vinegar for brightness (optional)

High-Value Tip:
The sauce will continue thickening as it cools — don’t over-reduce.

🍣 HOW TO USE YOUR HOMEMADE TERIYAKI SAUCE

For Glazing

Brush onto salmon, chicken, tofu, or beef during the final 2 minutes of grilling or pan-searing.

For Stir-Fries

Add in the last 30–60 seconds to keep the glaze shiny.

For Dipping

Serve as-is with dumplings, spring rolls, karaage, or steamed vegetables.

For Oven Dishes

Bake chicken thighs or salmon with the sauce added in the last 3 minutes for that lacquered, caramelized finish.

💡 HIGH VALUE PRO TIPS & VARIATIONS

1. Traditional Ratio

If you want a purist Japanese flavor, use a 1:1:1 ratio of soy sauce : mirin : sake.

2. For Extra Thickness

Add a cornstarch slurry:

  • 1 tsp cornstarch

  • 1 tsp water
    Stir in during the last 2 minutes.

3. For Smoky Depth

Add ½ tsp smoked paprika or a splash of Worcestershire sauce.

4. For Spicy Teriyaki

Add:

5. Alcohol-Free Version

Replace mirin + sake with:

  • ½ cup apple juice

  • 2 tbsp rice vinegar

  • 1 extra tbsp sugar to balance

6. Storage

  • Refrigerate up to 2 weeks in a sealed jar.

  • Freeze in small portions for up to 3 months.

OTHER RECIPES

Teriyaki Ingredients

  • 1/2 cup soy sauce
  • 2 tablespoons water
  • 2 tablespoons sweet rice wine
  • 2 tablespoons brown sugar
  • 3 tablespoons honey
  • 1 garlic clove, zested
  • 1 teaspoon fresh ginger, zested
  • 1 pound chicken drumsticks
  • 1 teaspoon baking powder
  • 1 teaspoon sesame seeds, for garnish
Teriyaki Directions
Heat the soy sauce, water, sweet rice wine, brown sugar, honey, garlic clove and fresh ginger in a small saucepan over moderately high heat. 

When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes, until the sauce reduces by about half. 

Transfer to a small bowl; mixture will thicken as it cools. Note: If you'd like it thicker, for it to resemble much more like a glaze, pour a tablespoon of the mixture into a small bowl. Add a teaspoon of corn starch to the small bowl and whisk until it completely dissolves. 

Add the corn starch mixture to the teriyaki sauce, whisking until dissolved.

To make the teriyaki chicken, sprinkle the chicken with the baking powder. 

Allow to air dry in the fridge for about 30 minutes. Preheat the oven to 400 degrees F. Spray a sheet of foil with cooking spray and place the chicken side by side. 

Transfer to the oven to cook for 20 minutes. 

At the 20 minute mark, flip the chicken and cook for an additional 15 minutes, until the skin is golden brown and crispy. 

Brush the chicken with the teriyaki sauce and transfer to the oven for an additional 5 minutes. Remove the chicken from the oven and top with teriyaki sauce, liberally. 

Sprinkle the chicken with a pinch of two of sesame seeds and serve. Enjoy !

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