Savory and versatile, Teriyaki Sauce has been becoming the mainstay seasoning outside of Japan. Learn how to make delicious and easy homemade teriyaki sauce in this recipe.
Over the years I’ve received many requests from readers who wanted to make their own homemade Teriyaki Sauce (照り焼きのたれ). The good news is teriyaki sauce is actually very easy to make, and this recipe shows you how we make it in Japan.
What is Teriyaki?
First of all, if you aren’t aware, Teriyaki (照り焼き) in Japanese actually describes a cooking method. “Teri” (照り) means luster and “yaki” (焼き) means grilled/broiled/pan-fried. It’s not the sauce we refer to, but rather how the food is prepared. So teriyaki essentially refers to any grilled/broiled/pan-fried food with shining glaze.
Watch How to Make TERIYAKI SAUCE
Watch “Teriyaki Sauce” video on YouTube
All Teriyaki Sauce in Japan is Homemade
Fun Fact: Grocery stores in Japan don’t carry bottled Teriyaki Sauce (unless they are imported).
MY LATEST RECIPESWhen the food is prepared in “teriyaki” style, we season the food with soy sauce, sake, and mirin (and sometimes sugar). Mirin gives the food a nice luster and it’s an important ingredient for teriyaki style cooking. Since the meaning of ‘teriyaki’ has been deviated by simply referring to a Japanese sauce outside of Japan, I’d just refer it as a sauce in this post.
How to Make Authentic Teriyaki Sauce
To make my basic teriyaki sauce, you just need to combine equal parts of soy sauce, sake, mirin and then add sugar to your liking. The easiest way? Have this formula memorized:
2 Tbsp soy sauce : 2 Tbsp sake : 2 Tbsp mirin : 1 Tbsp sugar
Americanized teriyaki sauce always include grated or minced ginger and garlic to produce a slightly different teriyaki flavor. You can add them if you like. It is a good variation of teriyaki sauce.
How to Thicken Teriyaki Sauce
Americanized teriyaki sauce is very thick and syrupy compared to the teriyaki sauce in Japan. Japanese teriyaki sauce is reduced in the pan until it becomes thicker consistency.
You can make a thick sauce by adding a mixture of 2 Tbsp water and 1 Tbsp corn or potato starch.
Remember, there is no “perfect” teriyaki sauce that fits to all kinds of recipes. Adjust the ratio of ingredients each time you make a teriyaki recipe. Homemade teriyaki sauce is healthier than store bought ones since it does not contain any additive.
The wonderful thing about teriyaki sauce is its versatility, and you can make many favorite family dishes like teriyaki chicken, teriyaki salmon to beef teriyaki. Once you start experiment with your own teriyaki sauce, you will have fun dishing out different delicious recipes with this all-purpose seasoning.
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Gather all the ingredients. See Notes for half portion ingredients or substitute info on sake and mirin.
In a saucepan, combine all the ingredients. Add sake and mirin.
Add soy sauce and sugar.
Bring the mixture to a boil and continuously stir the sauce until sugar is dissolved. Once boiling, lower the heat to medium low. Cook on simmer for 10-15 minutes or until the sauce is thicken.
When you mix the sauce or tilt the saucepan, small bubbles start to rise/appear. When this happens, the sauce is ready to use. Pour the sauce to a sterilized jar and keep the jar open until cool. The sauce will thicken as it cools. Store in the refrigerator for up to 2-3 weeks.
Teriyaki Salmon: Season the salmon with salt and freshly ground black pepper. Lightly coat the salmon with all-purpose flour. Heat the cooking oil or butter in the frying pan and cook the salmon one side for 3 minutes. Once nicely brown, flip the salmon. Add 1 Tbsp sake and cover to cook for 3 minutes. Remove the lid and pour the Teriyaki Sauce. Spoon the sauce over the salmon to coat well.
Teriyaki Chicken: Season the skin-on chicken thigh (or chicken breast if you prefer) with salt and freshly ground black pepper. Lightly coat the chicken with all-purpose flour. Heat the cooking oil or butter in the frying pan and cook the chicken one side. Flip and cover to cook until it's cooked through. Wipe off the frying pan with paper towel. Pour the Teriyaki Sauce and coat the chicken well with the sauce.
Teriyaki Tofu: Drain the firm tofu well (pressing it or microwaving it for 1 minute). Cut the tofu into smaller pieces (slabs) and lightly coat them with all-purpose flour. Heat the cooking oil in the frying pan and cook the tofu on both sides. Pour the Teriyaki Sauce and coat with the tofu.
You can also pour additional Teriyaki Sauce on the finish dish.
Substitute for ½ cup Sake:
- If you can take alcohol: Use ½ cup dry sherry or Chinese rice wine
- If you can't take alcohol: Use ½ cup water
Substitute for ½ cup Mirin:
- If you have sake: ¼ cup sake + ¼ cup water + 3 Tbsp sugar
- If you don't have sake: ½ cup water + 3 Tbsp sugar
You can make half portion with ¼ cup (4 Tbsp) sake, ¼ cup (4 Tbsp) mirin, ¼ cup (4 Tbsp) soy sauce, 1/8 cup (2 Tbsp) sugar.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Other Teriyaki Recipes:
Editor’s Note: This post was originally published on Jun 12, 2013. It’s been updated with new video, images, and content in January 2018.
If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, Twitter!
Junny
Hi, I feel like I’m on a quest to create a Teriyaki sauce. So this post is really enlighten me. 🙂
For the recipe, it’s written mirin could be substituted with sugar so since I can’t use either mirin or sake, the recipe will have 5 tbsp sugar?
Nami
Hi Junny! Yes, but if you prefer less sweet, add sugar one Tbsp. at a time to get your favorite sweetness. 🙂 Mirin creates nice luster and texture to the sauce, but sugar and soy sauce can create similar flavor. Depending on the usage of your sauce, adjust the thickness with water/cornstarch. Hope that helps! 🙂
Junny
Thanks for the response Nami, now I know what I am going to cook today. 😉
Vivi
Hi Nami, I tried this and it is wayyyy better than any store bought teriyaki sauce. I marinated extra firm tofu in the sauce, grilled it to get a crust, then brushed on more sauce and served it over rice 🙂 My vegetarian brother in law loved it! Thank you!!!
Nami
Hi Vivi! Yay, so happy to hear your brother-in-law enjoyed it! I really like the flexibility in home cooking as we can change things up depending on the ingredients or how you feel like on that day. 🙂 Sometimes I make it sweeter and sometimes less sweet…or thicker or less thick. Versatile when it’s homemade. 🙂 Thank you so much for trying this recipe! xo
Lorn
Hi Nami!
Thank you for your recipes! We’ve made your sukiyaki and it was so good 😀
Can I make a batch of the teriyaki sauce and keep it in the fridge for future use? I was thinking of putting it in a bottle 🙂 And If I can, how long can I keep it in the fridge?
Thank you!
Nami
Hi Lorn! So glad to hear you enjoyed Suykiyaki. 🙂 Yes, probably 1-2 weeks would be okay in the fridge. I usually don’t make it in advance since it’s quick to make. 🙂
Cristina
Hi! In the post you mention for a authentic teriyaki sauce to equal parts of soy sauce, sake, and mirin, but does it still contain the corn starch? Just want to make sure I get it right and would love to try it the way it is meant to taste. Thanks!!
Nami
Hi Cristina! Thank you for your question. Adding corn starch is really optional. If you like the sauce to be thicker, then you can add. A lot of Japanese “teriyaki” dishes doesn’t include it, but we reduce the sauce so it’s a little bit thicker (not like corn starch thickness) because mirin and sugar will caramelize and will be naturally thick. To summarize, I basically add corn starch depending on the recipes. Hope I answered to your question. 🙂
Cristina
Thanks! That helps, I will give it a try.
michael
can i put instead of mirin one of my own favorites sake into the sauce?
Nami
Hi Michael! Sure, mirin is basically sake + sugar so you need to add more sugar. 🙂
michael
thanks a lot now i know what to make
Constantine Aperio
Is not the teriyaki sauce ingredients relatively similar to mentsuyu soup base except with the addition of sugar and the reduction of the teriyaki sauce (I understand that your mentsuyu also contains katsuobushi.) In a future post could you also expand on the myriad of ways the mentsuyu base could be used other than the a cold noodle dipping sauce. Thank you.
Nami
Hi Constantine! Mentsuyu always have dashi in it, and it’s considered more like soup or dipping sauce rather than “sauce” over something. However, there are a lot of recipes that uses Mentsuyu instead of soy sauce just to change flavors (as it goes well).
For example, I like to use Mentsuyu for yaki udon (while a lot of people use soy sauce) and Japanese mushroom pasta. It’s fun to experiment with mentsuyu. Hope this helps. 🙂
Chrissy
I too have been on a quest for the perfect teriyaki sauce! I love making sauces and anything humanly possible from scratch to avoid preservatives and unecessary ingredients, so I wanted the most authentic way to make it and I think I found it
Thank you!!!
Nami
Hi Chrissy! Thank you so much for trying this recipe, and I’m so glad you liked it. I agree, homemade sauces are delicious and it’s good for us. Thanks for your feedback! 🙂
Piccolo EP Teoh
Hi, Dear Nami,
I love your recipes. It is much more enjoyable if there are more spicy and (chili) hot recipes. Thank you.
Piccolo
Nami
Hi Piccolo! Well, Japanese cuisine doesn’t really have spicy food, as spice wasn’t available for a long time. Most of traditional foods are not spicy at all, and I think only recently we started to include spices in our cooking. Yet, it’s very rare to see “spicy” food even at Japanese restaurants. 🙂
umm saleem
Hi Nami!!
you can’t imagine how excited I m to find your recipe. its hard to find a non alcohol teriyaki sauce. I just want to make sure about the sugar that used as a substitute of mirin. so in total since i will not use miring, the sugar that i will use is 5 tablespoon?or the 2 tablespoon sugar is a brown sugar? I will cook the chicken tomorrow if God will. thank you in advance 🙂
Nami
If you avoid mirin, you need to use 5 Tbsp sugar (total). Adjust the amount of each condiment/ingredient according to what you are going to use teriyaki sauce for. Hope this helps! 🙂
umm saleem
Hi Nami…thank you for the respond..it took awhile for me to back to you..had been busy with a lot of papers and works! I did tried the recipe and did as you said and it becomes hit in my family..my husband request this every weekend lol. he loves the sauce and we all love the sauce!thank you so much for the recipe. i even share this with my in laws! 😀
Nami
I’m so glad you enjoyed it! Thank you so much for your feedback and sharing with your in laws!! 😀
umm saleem
No worries..keep sharing your wonderful recipes!:D *cheers*
Eddie Shuck Jr.
Thank you so much for sharing. I lost my other recipe and found this one which was closest to the one I had. I made it with 2 1/2 tbsp sugar (didn’t have mirin) and just a pinch of cinnamon and it was perfect. Thanks again for sharing this wonderful recipe.
Nami
Hi Eddie! A pinch of cinnamon! I never tried that and definitely will check it out next time. Thank you for trying my recipe and I’m glad you enjoyed it! Thank you for the feedback! 🙂
Eddie Shuck Jr.
Thank you for the reply. I tasted it before the meal was complete and it was “missing” something, a friend recommended ginger but I was out of that also. So, I went online and cinnamon was on the list as a substitute.
Nami
I see! Thank you for sharing!! 🙂
Colin
I used an AGED balsamic vinegar as a mirin substitute. It is a sweet yet slightly tart vinegar and the flavor came out well for what I was making
Nami
Hi Colin! Hmm sounds wonderful! If love to try that some day!
Layl
Can I add a little Cayenne to the sauce to add a little kick to it and if yes what is the amount u recommend? Thanks in advance
Nami
Hi Layl! Yes you can. It’s up to your preference on how spicy you like. I personally can’t take too much spice, so I’d just put a little, but you may enjoy adding more. 🙂
jasmine
I’m so happy I found your recipe for teriyaki Sauce me and my family loved it its so much better than store brought thank you
Nami
Hi Jasmine! So happy to hear you and your family liked this teriyaki sauce recipe! Thank you for your kind feedback! 🙂
S Lai
Hi,
What kind of soy sauce should I use? I use chinese soy sauce so not sure whether i should use the dark soy sauce (mainly used for color) or the light soy sauce (salty)? Going to make it tonight!
Thanks for your advice?
Nami
Hi S Lai! I hope you haven’t started cooking yet. Japanese use Japanese soy sauce (https://www.justonecookbook.com/pantry/soy-sauce/). It’s different from dark soy sauce. I have never used light soy sauce… are they similar to one you dip gyoza etc? Basically you need that kind of soy sauce. Someone told me Chinese soy sauce is different from Japanese soy sauce, so I’d recommend you to use Japanese soy sauce if you make teriyaki sauce. 🙂
S Lai
ok thanks Nami. Will have to go shoppong!
Neal
How long will meat keep in teriyaki sauce? I made teriyaki beef for oshogatsu and barbequed most of it but still have some meat marinating. Are shoyu and sake preservatives or should I dump the batch?
Thanks
Nami
Hi Neal! Personally, I do not marinate the meat (or any ingredient) more than 1 day as it gets too salty. It’s been several days since Oshogatsu… I found good article on this topic here:
http://startcooking.com/marinating-101-an-introduction-to-marinating-beef-chicken-and-fish
Hope that helps! 🙂
Jack
Thanks! I’m 12 and I could still make it. The instructions were easy to follow and it was delicious
Nami
Hi Jack! I’m so glad you tried this recipe. Thanks so much for your kind feedback! 🙂
Shahid Iqbal
Very nice and lovely way out to make sauce
Nami
Thank you Shahid!
kathy esguerra
thanks so much you have this, i’ve been craving for some chicken teriyaki and here in KSA, alcohol is very much forbidden, thanks so much 🙂
Nami
Hi Kathy! Glad to hear you like this recipe! Homemade teriyaki is the best! 🙂
Nadeem
Thanks for share this wonderful method for teriyaki sauce so if their is no have sake so what can i do please thanks
Nami
HI Nadeem! Sake is very important in Japanese cooking, so I’d highly recommend to use. But, if you cannot take alcohol, you can substitute with water. If you don’t have sake at home, you can use Chinese rice wine or dry sherry, which are closer (but it’s not the same… :)). Hope this helps!
Nadeem
Thank you very much for reply so i found sake now and i already cook teriyaki sauce wow so yummy thanks may God bless you all
Nami
Oh I’m so glad! Thanks so much for your kind feedback. I am terribly sorry that I couldn’t respond sooner…
George
Hi Nami, i made this teriyaki souce and i have a question, can i keep it in refrigerator?? And how long can i keep it??
Thanks it’s delicious btw,..
Nami
Sorry for my late response! Yes, up to a week at most. 🙂 Hope you enjoy the recipe!
jasmine
Sorry, i’m confused! Does the recipe mean that if i do not have mirin (or sake to substitute), then the mirin ingredient becomes ‘4 Tbs water and 1.5 Tbsp sugar’?
This would mean a total of 3.5 Tbsp sugar for the whole recipe, right?
But according to 2 questions posed by your readers, they keep mentioning 5 Tbsp of sugar?? Please advise as my son adores teriyaki and has been bugging me to cook it for him!
Thanks so much!
Nami
Hi Jasmine! I’m so sorry for the confusion. The recipe was originally suggesting 3 Tbsp. sugar for replacement. However, I have updated my substitute for Mirin page (https://www.justonecookbook.com/pantry_items/mirin/) and the new rule has been “1 Tbsp. mirin = 1 Tbsp. water or sake + 1 tsp. sugar”. So I changed this recipe’s substitution as well following to my rule.
Some people don’t have both mirin and sake, some have sake, and some don’t take any alcohol due to religion. Therefore I wrote both version with sake and water for mirin’s substitute…
If you have sake: 4 Tbsp. mirin –> 2 Tbsp. sake + 2 Tbsp. water + 1 1/2 tsp. sugar.
If you don’t have sake or can’t drink sake: 4 Tbsp. mirin –> 4 Tbsp. water + 1 1/2 tsp. sugar.
I hope this makes sense. And you’re correct, don’t miss the sugar for the teriyaki sauce. Total of sugar will be 3.5 Tbsp. 🙂
jasmine
Thank you, you answered my question perfectly! My 10 year old son sends his thanks too!
Katy
Sorry to sound a bit thick but tried making the sauce with equal parts and it doesnt taste right so not sure what im doing wrong. Used 4 tablespoons soy sauce, Mirrin and Sake and then 2 tablespoons of castor sugar. Is this right? Just find the alcohol takes over a bit.
Nami
Hi Katy! Assuming you use the right ingredients (Japanese soy sauce, right kind of sake – not like “nigori sake” etc, mirin, and maybe sugar), how did you make the sauce? Did you cook in the frying pan with the food still inside or you just mix in the mixing bowl and taste it? Alcohol smell should be completely removed after cooking. It should not smell it by smelling the sauce. Most alcohol is evaporated after leaving some umami from sake (made of rice so it gives sweetness). Whether you cook the sauce in a pan alone or over the chicken, you need to cook the sauce. The sugar needs to be melted and saicr will be thicken as a sign. Hope this makes sense. If you cook with food, the oil and flavors from food (like chicken) will mix with the sauce. It’s very common equation for what we consider teriyaki style cooking so it should work. But I also want to mention this is not like American teriyaki sauce flavors which is completely different from authentic sauce (just have to make sure you are not aiming for the same flavors…) Hope this helps, and let me know how I can help you.
Katy
Thanks very much for ur reply. I used Doragon Sake, Mirrin and Amoy Soy Sauce. I boiled the ingredients together in a saucepan then once boiling added the Sake. I tried to burn the alcohol off but could not get it to light. I will try again though using a Japenese Soy sauce and boiling all ingredients together instead of adding Sake later.
Nami
Hi Katy! I looked up, and dragon sake (I never heard of it before) seems okay. However, I’ve never tasted Amoy soy sauce before. Try adding sake first. Traddtionally, sake and mirin is added first so it can be evaporated. Then add sugar or sweetner before soy sauce. Once soy sauce is added, no matter how much sugar you add, it will not become sweeter. So follow that order, even the interval is only a few seconds difference. 🙂
Shelly
Hi Nami!
Thanks for your recipes, love them!:)
Would it be possible to use sugar substitute to those who are watching their weight….. instead of sugar?
Thank you!
Nami
Hi Shelly! I’m so happy to hear you like my recipes! You can use honey or any sweetener you normally use. 🙂 And of course decrease the amount too. This recipe is more like “typical” Japanese taste. 🙂
Gina
Can you subsitute katakuriko (potato starch) for the corn starch? Would you have to use less of it, or can you use the same amount?
Thanks! Love your recipes!
Nami
Hi Gina! You can use corn starch (same amount). I’ll update the recipe with both ingredients. 🙂
Samantha
Thanks Nami!
I think making our own is much better than store-bought ones! I have a huge bottle of mirin and don’t know how to use it.
I will also try it with honey instead of sugar.
Love your recipes! 🙂
Nami
Hi Samantha! I believe so too! Yes, honey is great! Thanks so much for reading my blog! 🙂
Darcy
Hey when i try to make teriyaki with equal parts Sake (Gekkeikan), Mirin, Soy Sauce and sugar to liking it comes out bitter every time!!! I am so confused.. the first time i made it the turn out was perfect. But every time now it turns out bitter do you know the reason for this?
first I add equal parts sake and mirin in pot with sugar to simmer for 5 minutes approx. then i add the soy sauce and simmer until the consistency starts to thicken. Taste it once cooled down and it seems to be bitter every time im so lost 🙁
Nami
Hi Darcy! Bitter, not salty? What kind of soy sauce do you use? Try to understand why it’s “bitter”. I understand if it was salty but bitter…? One part that can become bitter is that when you cook the sauce, maybe the burnt soy sauce gives bitterness?
Bernie
Hi Nami, what kind of sake do you recommend? My grocery store has a few types of sake, I didn’t buy any yet because I’m not sure which sake is suitable for cooking.
Nami
Hi Bernie! I usually use one of these 3 brands: https://www.justonecookbook.com/pantry_items/sake/
Bernie
I tried the mirin version last week and it was a Favourite. I couldn’t find the 3 types so sake in your web page, but I managed to find ryorishu in my supermarket so this week I’m trying the recipe with ryorishu.
Nami
Hi Bernie! 3 kinds of sake are mentioned right under the 2nd picture.
Cooking sake (ryorishu) is fine, but it includes other condiments like salt so it’s not pure sake (you can’t drink cooking sake). 🙂
Dain
This is a great recipe thanks! Just wondering, if I make this and store in the fridge will it keep for a few months?
Nami
Hi Dain! I’m happy to hear you liked this recipe! Since it has water, it’s not meant to last that long. Usually water is the one that goes bad. Without it, it can last longer.:)
JP Bumanlag
Hi Nami, I’m curious of what kind of soy souce you are using for teriyaki sauce. Is it the dark or light soy sauce or could be a soy sauce from Japan, which have a distinct flavor?
Nami
Japanese don’t have dark or light soy sauce like Chinese soy sauce. I use organic soy sauce from Kikkoman: https://www.justonecookbook.com/pantry_items/soy-sauce/
Dannielle
Are there regional differences? My great grandma’s recipe used homemade chicken stock instead of sake/mirin, and added ginger slices and granular garlic. Fresh garlic makes the sauce bitter. Perhaps her recipe was adapted during prohibition?
Note: I keep seeing addictive when you mean additive.
Nami
Hi Dannielle! Hmm I don’t think it’s regional difference (except for southern Japan use sweet soy sauce instead of regular soy sauce – so the flavor is sweeter), but more like personal preference.
Some prefer to add garlic, ginger, vinegar to make variations. We don’t really have “chicken stock” in Japan except for granule kind (no liquid chicken stock) so we rarely use “chicken stock” unless it’s chinese dish (in fact, we call chicken stock Chuka Dashi / Chinese dashi).
Thanks for noticing my typo. I only found one “addictive”… and fixed it. Thank you!
Rosalee
Can I use this teriyaki sauce as a marinade?
Should I then put a bit of oil on meat once I take it out of the marinade given it has no oil in it >
Nami
Hi Rosalee! If you use this as marinade, I recommend wiping off the the marinade before you cook as it can easily burn the food before food is cooked through. It’s just the soy sauce gets easily burnt… so I usually recommend pouring the sauce toward the end of cooking. However, you can definitely marinate. In Japan, we don’t marinade with sauce for a long time as it can be too salty and lose the flavor of the ingredients, so we marinate about 30 to 60 mins at most. Hope this helps!
Lina
Hi Nami,
I love your recipes!! May I know if it’s okay to substitute sake with something else?
Lina
Sorry I didn’t realise there’s a recipe note :\ apologies for the trouble!
Nami
Hi Lina! No problem. 🙂 Hope you enjoy!
Lee
Hi Nami. How long will this teriyaki sauce keep in the refrigerator. Thanks.
Nami
Hi Lee! 2-3 weeks. 🙂
Marissa San Jose
Thank you for the very simple recipe for teriyaki sauce. I also realized that the sauce can use used in many recipes and not only with teriyaki.
Nami
Hi Marissa! Sure! I hope you enjoy this sauce! 🙂
Melanie
My favourite restaurant uses Teriyaki sauce with sesame seeds in it. I would like to try that at home. Would you recommend roasting the sesame seeds together with the sauce in the pan, or adding them into the finished sauce?
Nami
Hi Melanie! If I would include the sesame seeds in the recipe, I’d roast sesame seeds in the empty frying pan (no oil necessary) until fragrant (swirl around until 1-2 sesame seeds pop like popcorns). Then set aside. When you finish making teriyaki dish, I’d sprinkle it on top. That way, the flavor of sesame seeds won’t be covered by the teriyaki sauce (or diluted, in a way)…
Melanie
Thank you, I will try it that way 🙂
Jacquie
Good morning Nami! You have such a wonderful site with so many great recipes. I can’t wait to make the Teriyaki Sauce. Bottled sauces have so many chemicals and yours are so natural. Now all I have to do is choose what to make from one of your recipes. Thanks again for such a wonderful and informative site. Enjoy your day.
Nami
Hi Jacquie! Thank you for your kind words! I hope you like this teriyaki sauce. Yes, not only it has so many ingredients that I can’t pronounce, but it also doesn’t have the right “teriyaki sauce”….(if it is delicious and authentic…. maybe….). Hope you enjoy homemade version! 🙂
Wendy Huang
Hi Nami, I like to know how long I can keep the can of teriyaki sauce in the refrigerator, thank you.
Nami
Hi Wendy! About 2-3 weeks. 🙂
Tom Champion
This version of Teriyaki is better than the first. Next the naming of a number of dishes that would use teriyaki is a great idea.
Nami
Thank you Tom!
RACHEL
What type if sake do you use for your teriyaki sauce?
Nami
Hi Rachel! I use regular drinking sake (inexpensive, about $8-10 for a big bottle) that I mentioned here: https://www.justonecookbook.com/pantry_items/sake/
Eha
You have made this necessity absolutely fool proof: no more reason to say ‘I have run out of it!’ . . .
Nami
Hahaha! True! Thank you Eha!
Nur Annisa Tania
Wow never thought it would be this easy to make!❤️ Well at least it’s better than having an instant Teriyaki Sauce from store, but Nami-san, should we add sake (alcohol)? Since alcohol is prohibited in Indonesia, do you have any recommendation to enrich the taste? Thank you 😃
Nami
It is very easy to make! It’s really hard to find a good substitute for sake as we use it for the effect that sake does, not just the slight sweetness coming from fermentation of rice…. so a substitute like water is not exactly same, but that’s the best non-alcoholic sub I can find… do not use vinegar, although some website may suggests. There is no vinegar/sour taste in sake… But you don’t have to use sake if I use it for tenderizing the meat. 🙂
John / Kitchen Riffs
Love Teriyaki Sauce, and I’m glad to have your approved recipe. 🙂 This looks great — thanks. And BTW, Happy 7 Year Blog Anniversary!
Nami
Hi John! Thank you so much for your sweet words! I’m happy to share what teriyaki sauce really is in Japan as American version is quite different taste from authentic version. 😉
Alec
I discovered that a “basic” teriyaki sauce is just sugar water, soy sauce, and a thickening agent (usually Corn Starch). All other ingredients are there only for adding more flavors to the sauce.
Nami
Hi Alec! In Japan, all teriyaki methods involves mirin in the sauce – it’s the classic way to make it, and there is no corn starch thickening necessary (although you “can” do it).
HY
Hi. I tried to make my own teriyaki sauce using your recipe. Instead of using Japanese sake and Japanese soy sauce, I used Chinese rice wine and Chinese soy sauce because those are what I have at home. I’m not sure of what went wrong, but my teriyaki sauce hardened after it cooled down. Then I tried to heat it up again and add more soy sauce and water because it tasted too overpowering the first time, and the sauce lost its sweetness. Is it normal for the sauce to harden after it cools down? Or did I add in too much sugar?
Thanks!
Nami
Hi HY! It sounds like yours got caramelized. I don’t think the issue is from Chinese rice wine and Chinese soy sauce. First question – did you replace mirin with sugar? Just like caramel (sugar and water), the mixture gets thicker as it cools down. So it’s important not to reduce so much. If you see in my video, I show the consistency. It’s syrupy, but still more like liquid right? For Teriyaki sauce, mirin plays a big role… and it just gives good sweetness and luster without adding too much sugar. So that’s one thing. When you try to heat up again, you only added soy sauce and water. When you season, you have to add sugar or sweet thing first before adding salty ingredients. Because no matter you add sweet ingredients later, sweetness doesn’t come back. So always sweeten first, and control the salty ingredients. Here you add soy sauce and water later – there is a balance between sweet and savory, and you can’t add just soy sauce here. I need to see the result and how you did it to tell what went wrong, but from what you wrote, that’s what I can advise. Please try following my recipe (maybe watch video together) as it works every time and I’ve tested many times before I share my recipe on my blog. Hope that helps! 🙂
GaijinCyn
Imagine you’ve followed Nami’s instructions to the letter, resisted any form of ‘thickening’ other than a simple simmer reduction … resisted the urge to ‘add’ anything and indeed even dialled down the sugar to a hint … and then, 4 days later you are contemplating those luscious swordfish steaks and wondering ‘what shall I dress these with tonight?’ and you see the jar, sitting proudly on the refrigerator shelf, beckoning. You sneak a little taste – the SMOKY, rich taste hits your tongue and you know you’re on to a winner. This is not your bottled sauce. This is heaven.
Nami
Hi GaijinCyn! 🙂 Your kind compliment means a lot to me! Thank you!!! So happy to hear you liked the sauce. Yes, resist corn starch/potato starch…. 😀 😀
Lian
I absolutely love this recipe, thank you for sharing. No more store bought chemical laden sauces anymore!
Nami
Thank you Lian! So happy to hear you enjoy this recipe! 🙂