Teriyaki Sauce and Marinade

Teriyaki Sauce and Marinade

A deeply flavorful Japanese-style sauce made from a traditional base of soy sauce, mirin, sake, and sugar. This version gives you two forms:

1. Classic Teriyaki Sauce (thick & glossy)

2. Teriyaki Marinade (thin & penetrating for meats)

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⭐ INGREDIENTS (Makes ~1½ cups)

Core Teriyaki Base

• ½ cup soy sauce (Japanese shoyu preferred)

• ½ cup mirin (sweet Japanese rice wine)

• ¼ cup sake

• ¼ cup brown sugar (can use white sugar for a cleaner flavor)

Flavor Enhancements (Optional but HIGH VALUE)

• 1 clove garlic, smashed

• 1-inch piece fresh ginger, sliced

• 1 tbsp honey (adds shine and viscosity)

• 1–2 tsp rice vinegar (for brightness)

• 1 tsp toasted sesame oil (for aroma)

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🍯 RECIPE 1 — Classic Teriyaki Sauce (Thick, Glossy, Restaurant Style)

1. Combine Ingredients

Place soy sauce, mirin, sake, sugar, and optional garlic/ginger in a small saucepan.

2. Simmer & Reduce

• Bring to a gentle simmer over medium-low heat.

• Simmer 8–12 minutes until the liquid thickens slightly.

• Stir occasionally to prevent sticking.

3. Strain & Finish

• Remove garlic/ginger.

• Stir in honey and a tiny splash of sesame oil for shine and aroma.

4. Desired Texture

Your teriyaki sauce should:
✔ Be glossy
✔ Lightly coat the back of a spoon
✔ Thicken more as it cools

Uses: Drizzle on grilled meats, brush onto salmon, glaze skewers, dip dumplings, or finish stir-fries.

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🍶 RECIPE 2 — Teriyaki Marinade (Thin, Penetrating, Great for Meats)

To Make Marinade

Use the same ingredient list but skip the reduction step.

Method

1. Whisk soy sauce, mirin, sake, and sugar until dissolved.

2. Add sliced ginger and garlic for infusion.

3. Optional: add 1 tbsp neutral oil to help coat meat.

Marinating Times

• Chicken: 2–4 hours

• Salmon: 20–30 minutes

• Beef: 1–3 hours

• Tofu: 30–60 minutes

• Shrimp: 15–20 minutes

High-Value Tip:
Do not over-marinate seafood — the salt in soy sauce can firm the proteins too much.

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🔥 HOW TO USE (CHEF-LEVEL TIPS)

For Grilling / Pan-Seared Proteins

• Sear protein first.

• Brush thick teriyaki on during the last 1–2 minutes of cooking.

• Let it caramelize — that’s where deep flavor develops.

For Stir-Fries

• Add sauce only at the end to preserve shine.

For Glazed Teriyaki Salmon

• Bake salmon at 200°C (400°F) for 10–12 minutes.

• Brush on sauce during the last 3 minutes.

• Broil briefly for a lacquered finish.

For Chicken Teriyaki Bowl

• Grill chicken thighs; glaze twice near the end.

• Slice and serve over rice with sesame seeds and scallions.

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💡 HIGH VALUE PRO TIPS & VARIATIONS

1. Traditional Ratio

Classic Japanese teriyaki is a 1:1:1 ratio of soy sauce, mirin, and sake.

2. For Extra Thickness

Add:

• ½–1 tsp cornstarch mixed with 1 tsp water
  Add in the last 2 minutes for a velvety glaze.

3. For a More Complex Flavor

Stir in:

• 1 tsp grated ginger

• ½ tsp yuzu juice or lemon zest

• 1 tbsp oyster sauce for umami depth

• 1 tsp chili paste for spicy teriyaki

4. Storage

• Sauce: Refrigerate up to 2 weeks.

• Marinade: Use within 3–4 days.

5. Alcohol-Free Version

Replace sake + mirin with:

• ½ cup apple juice

• 1 tbsp rice vinegar

• 1 extra tbsp sugar

OTHER RECIPES

Ingredients

• 2/3 cup mirin (Japanese sweet rice wine) 
• 1 cup soy sauce 
• 4 1/2 teaspoons rice vinegar 
• 1 teaspoon sesame oil 
• 1/3 cup white sugar 
• 7 cloves garlic, minced 
• 1 tablespoon minced fresh ginger 
• 1 dash red pepper flakes black pepper to taste

Directions

Bring mirin to a boil in a saucepan over high heat. 

Reduce heat to medium-low, and simmer for 10 minutes. 

Pour in soy sauce, rice vinegar, sesame oil, and sugar. 

Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. 

Store in a tightly sealed container in the refrigerator. Enjoy it !

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