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

⭐ INGREDIENTS (Makes ~1 cup)

The Classic 3-Ingredient Base

Soy Sauce — ½ cup
- Use Japanese shoyu for authentic umami.
Mirin — ½ cup
- Traditional teriyaki relies heavily on mirin for sweetness and sheen.
Sugar — 3 tbsp
- White sugar keeps flavor clean; brown sugar adds richer caramel notes.

⭐ 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

🧑‍🍳 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.

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.

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.

4. Strain for Silky Smoothness

For a restaurant finish:

Strain out solids (ginger/garlic)
The result is a smooth, beautifully shiny teriyaki glaze

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

🍱 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.

🔥 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.

🧊 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 (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

TERIYAKI SAUCE RECIPE 3