Learn how to make delicious and easy homemade Teriyaki Sauce the authentic Japanese way. You only need four ingredients! Sweet, savory, and versatile, it will be your go-to sauce for chicken, salmon, tofu, pork, and even meatballs.
Savory and versatile, Teriyaki Sauce (照り焼きのたれ) is now the mainstay seasoning outside of Japan. Many of you have asked me if you could make your own homemade teriyaki sauce without having to get the store-bought stuff. I am happy that you asked because most Japanese home cooks actually make our own sauce at home.
The best part about homemade teriyaki sauce? It takes only 4 simple ingredients, and you’ll get the most delicious sauce that goes well with everything! It’s so easy that you want to keep it on hand at all times.
Table of Contents
What Exactly 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 or 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.
When the food is prepared in “teriyaki” style, we season the food with soy sauce, sake, and mirin (and sometimes sugar). Since the meaning of ‘teriyaki’ has been deviated by simply referring to a Japanese sauce outside of Japan, I’d just refer to it as a sauce in this post.
As mentioned briefly, we actually don’t use bottled teriyaki sauces in Japan as we make our own sauce. Sometimes I get asked which brand of teriyaki is the best and I can only say the best teriyaki sauce is homemade and it’s as easy as 1-2-3 steps shown in this recipe.
How to Make Authentic Teriyaki Sauce – The Japanese Method
Ingredients You’ll Need
To make the teriyaki sauce, you’ll need only 4 most basic ingredients from the Japanese pantry:
- Soy sauce – Please use only Japanese soy sauce as it has a different flavor profile from Chinese, Thai, or Korean soy sauce. You could use low-sodium, tamari, or gluten-free versions.
- Sake – This is Japanese rice wine. It imparts a hint of fruitiness and complexity to the sauce. You can find sake at Asian grocery stores with an alcohol license, or at any major liquor stores. I recommend Gekkeikan, Sho Chiku Bai, or Ozeki.
- Mirin – This is Japanese sweet rice wine. It adds a delicate sweetness and fragrance and gives the sauce a nice luster.
- Sugar – Sugar adds sweetness and balances the savory taste of the teriyaki sauce. It is also crucial to give the sauce its sticky texture. We don’t use honey or maple syrup because they have a strong flavor. But, if that’s your preference, go ahead but take care as it burns easily.
Both sake & mirin are important ingredients for teriyaki-style cooking. If you can’t consume alcohol, please read the substitution options in my sake and mirin pantry pages. I also included specific substitutions in the recipe card below.
The basic formula is to use equal parts of the first three ingredients, then adjust the amount of sugar to your liking. The easiest way? Have this formula memorized:
Ratio For Homemade Teriyaki Sauce
2 Tbsp soy sauce:2 Tbsp sake:2 Tbsp mirin:1 Tbsp sugar
Overview: 3 Easy Cooking Steps to Make The Best Teriyaki Sauce
- Heat: In a medium-sized saucepan, combine sake and mirin, and add the soy sauce and sugar. Bring the mixture to a boil over medium heat and continuously stir the sauce until the sugar is dissolved.
- Thicken: Once boiling, lower the heat to medium-low. Simmer for 10-15 minutes or until the sauce is thickened.
- Enjoy: Remove from heat and cool. The sauce will continue to thicken as it cools.
Notes on Non-Japanese Style Teriyaki Recipes
I’ve seen many non-Japanese recipes include ingredients such as rice vinegar or apple cider vinegar, brown sugar, sesame oil, or fresh garlic in the teriyaki sauce. Some also use ground ginger or garlic powder. I would not recommend them if you wish to follow the authentic Japanese cooking method.
The addition of these ingredients produces a slightly different flavor and potentially overpowers a dish. Japanese cuisine is all about delicate taste.
That said, you have the freedom to do what you like and adapt a recipe to your liking. Depending on the protein or vegetable, I sometimes add grated ginger, minced garlic, and butter in my teriyaki sauce for extra flavors.
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 reaches a thicker consistency. We do not use cornstarch slurry or honey, like other non-Japanese versions.
Of course, there is no strict rule on the recipe, you can still make a thick sauce by adding a mixture of 2 Tbsp water and 1 Tbsp cornstarch or potato starch if that’s your preference.
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 additives.
How to Store Your Homemade Teriyaki Sauce
You can use the homemade sauce immediately as needed or store it in an airtight, sterilized jar like mason jar in the refrigerator for up to 2-3 weeks.
Teriyaki sauce is great to make ahead so you can always reach for the sauce when you need to cook up something quick for a weeknight meal.
How to Use This Homemade Teriyaki Sauce
The wonderful thing about teriyaki sauce is its versatility. Here are some of my favorite ways to use this sauce:
- As a marinade for meat or seafood
- As a glaze over your grilled or pan-fried dishes
- In stir-fries
Once you start to experiment with your own teriyaki sauce, you will have fun dishing out different delicious recipes with this all-purpose seasoning.
Delicious Recipes with Homemade Teriyaki Sauce
- Chicken Teriyaki
- Pan-Fried Teriyaki Tofu Bowl
- Teriyaki Burger
- Teriyaki Salmon
- Beef Teriyaki
- Teriyaki Chicken Meatballs
- Teriyaki Chicken Quesadilla
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Teriyaki Sauce
Video
Instructions
- Gather all the ingredients. See Notes for half-portion ingredients and substitutions for sake and mirin.
- In a saucepan, add ½ cup sake and ½ cup mirin.
- Add ½ cup soy sauce and ¼ cup sugar.
- Bring the mixture to a boil over medium heat and continuously stir the sauce until the sugar is dissolved. Once boiling, lower the heat to medium low. Simmer for 10–15 minutes or until the sauce is thickened.
- As you mix the sauce or tilt the saucepan, small bubbles will start to rise and appear on the surface. When this happens, the sauce is ready to use. Pour the sauce into a sterilized jar and leave uncovered to cool. The sauce will thicken as it cools.
To Store
- Once cooled, close the lid and store in the refrigerator for up to 2–3 weeks.
To Use the Teriyaki Sauce
- Teriyaki Salmon: Season salmon fillets with salt and freshly ground black pepper. Lightly coat the salmon with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil or butter. Add the salmon to the pan and cook it on one side for 3 minutes. Once nicely browned, flip the salmon. Add 1 Tbsp sake and cover to cook for another 3 minutes. Remove the lid and spoon the Teriyaki Sauce over the salmon to coat well.
- Teriyaki Chicken: Season boneless, skin-on chicken thighs (or chicken breast, if you prefer) with salt and freshly ground black pepper. Lightly coat the chicken with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil or butter. Add the chicken to the pan, skin side down, and cook until browned. Flip the chicken and cover the pan until the chicken is cooked through. Wipe off the oil from the frying pan with a paper towel. Spoon the Teriyaki Sauce over the chicken to coat well.
- Teriyaki Tofu: Drain well a block of firm tofu (pressing it or microwaving it for 1 minute). Cut the tofu into steaks (slabs) and lightly coat them with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil. Add the tofu steaks and cook on both sides until golden brown. Spoon the Teriyaki Sauce over the tofu steaks to coat well.
- You can also pour additional Teriyaki Sauce onto the finished dish.
Notes
- with alcohol: ½ cup dry sherry or Chinese rice wine
- without alcohol: ½ cup water
- with sake: ¼ cup sake + ¼ cup water + 3 Tbsp sugar
- without sake: ½ cup water + 3 Tbsp sugar
Nutrition
Editor’s Note: This post was originally published on Jun 12, 2013. It’s been updated with a new video and images in January 2018 and with updated content in August 2022.
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.
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…. 😀 😀
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!
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! 🙂
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.
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).
Love Teriyaki Sauce, and I’m glad to have your approved recipe. 🙂 This looks great — thanks. And BTW, Happy 7 Year Blog Anniversary!
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 ????
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. 🙂
You have made this necessity absolutely fool proof: no more reason to say ‘I have run out of it!’ . . .
Hahaha! True! Thank you Eha!
What type if sake do you use for your teriyaki sauce?
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/
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.
Thank you Tom!
Hi Nami, I like to know how long I can keep the can of teriyaki sauce in the refrigerator, thank you.
Hi Wendy! About 2-3 weeks. 🙂
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.
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! 🙂
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?
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)…
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.
Hi Marissa! Sure! I hope you enjoy this sauce! 🙂
Hi Nami. How long will this teriyaki sauce keep in the refrigerator. Thanks.
Hi Lee! 2-3 weeks. 🙂
Hi Nami,
I love your recipes!! May I know if it’s okay to substitute sake with something else?
Sorry I didn’t realise there’s a recipe note :\ apologies for the trouble!
Hi Lina! No problem. 🙂 Hope you enjoy!
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 >
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!