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    Home » Recipes » Japanese

    The Best Teriyaki Sauce Recipe

    October 4, 2021 By Sara McCleary Updated March 16, 2022 - This post may contain affiliate links

    Jump to Recipe

    The only and the best teriyaki sauce recipe that you will ever need. Easy to make, five ingredients, and makes a big batch that you can store in your fridge for months. This homemade Japanese teriyaki sauce will become a life changer.

    a spoon dripping teriyaki sauce into a pouring bowl

    A life changer? Yes, that is a big call, and that's why this particular recipe is one I have been making for years and has a permanent home in my fridge.

    I make around three or four batches of this teriyaki sauce a year. Then it is a simple case of reaching into the fridge for easy simple dinners. This flavour packed jar of joy is a staple in my fridge.

    It's perfect for those obvious dishes like teriyaki chicken or salmon, but also works brilliantly in fried rice, chicken skewers (yakitori), meatballs, tofu, noodles, and vegetables.

    Below I share the multiple ways you can use this sauce. Make yourself up a batch, it is a life changer. It keeps for at least three months in the fridge if it lasts that long.

    Sara xxx

    What's in this post
    • Ingredients
    • The art of Teriyaki
    • Many uses for this Sauce
    • Recipe Instructions
    • Teriyaki Sauce FAQs
    • Printable Recipe

    Ingredients

    Ingredients for teriyaki sauce
    1. Sake: The sake used is cooking sake, not drinking sake. Japanese cooking sake is available at most big chain supermarkets, and Asian grocers.
    2. Soy Sauce: I use Japanese soy sauce as a preference, but please use your favourite or prefered soy sauce. Do not use dark soy sauce.
    3. Mirin: Mirin, like sake, is a rice wine but sweet. Is one of the holy trinity of Japanese ingredients (soy sauce and sake are the other two). Mirin is available from most big chain supermarkets, and Asian grocers. In this recipe I do not recommend using a subsitute.
    4. Cornflour: I use cornflour/cornstarch in my recipe as it is easier to get your hands on, traditionally potato starch is used. It is used to thicken the sauce and give it a gorgeous gloss.
    5. Sugar: I use caster/superfine sugar as it disolves more easily than standard granulated sugar.
    best teriyaki sauce in a jar and a pouring bowl

    The art of Teriyaki

    The word teriyaki actually refers to a Japanese cooking method. Not just any cooking method, but one of the most popular. As I explained in my yakiniku recipe, "yaki" means grilled. The word "teri" means shine or luster.

    Therefore when we say teriyaki sauce we are referring to a sauce used with grilled food to give it a shiny finish.

    Many uses for this Sauce

    The most common and known ways to use teriyaki sauce is with teriyaki chicken and teriyaki salmon. Both these dishes showcase a beautifully cooked piece of protein coated in a shiny sauce. But there are many other uses for this delicious sauce.

    • Teriyaki Chicken: You can glaze grilled or BBQ chicken with the sauce, or pan fry chicken breast and add a few tablespoons of the prepared sauce to finish the dish off. Use is in my Teriyaki Chicken Burger recipe.
    • Salmon: Grill, BBQ, or even air fry salmon portions and glaze with the sauce during the cooking process.
    • Noodles: Use it as a sauce for wok fried teriyaki noodles.
    • Stir Fry: It is perfect as a sauce for your favourite vegetable or vegetable/meat combo.
    • Fried Rice: I often use it in place of more traidtional sauce combo used in fried rice. Just a couple of tablespoons added at the end of cooking and stirred through.
    • Yakitori: Those delicious grilled chicken skewers you find on all Western Japanese restaurnt menus, yakitori restaurants like Tanuki's, or an izakaya in Japan like Matsu Sou. Easily made at home by simply grilling the skewers on the BBQ and then dunking them in teriyaki sauce before serving.
    • Teriyaki Chicken Wings: Instead of using a marinade as I do in my original recipe, simply toss oven baked chicken wings through the sauce during the final 10 minutes of cooking for finger licking deliciousness.

    Recipe Instructions

    Scroll to the bottom of the page for a printable version of this recipe.

    simmering teriyaki sauce ingredients in a pot

    Place the mirin, sake, soy sauce, and caster sugar in a large pot. Place pot over medium heat. Stir with a spoon until the sugar has dissolved.

    Once the sugar has dissolved bring the sauce to a gentle simmer. Simmer for 30 minutes, stirring occasionally.

    spooning sauce into a small bowl with sauce
    mixing cornflour into a small bowl with sauce
    pouring cornflour slurry into the teriyaki sauce in the pot

    After 30 minutes the sauce quantity will have reduced, remove the pot from the heat.

    Place cornflour/cornstarch in a small bowl. Add a tablespoon or two of the sauce. Mix well until there aren't any lumps.

    Pour the cornflour/cornstarch slurry into the pot of sauce. Stir the mixture in well to the sauce until completely combined. Place pot back on the heat.

    final simmer in a pot with the added cornflour

    Continue to cook the sauce, stirring constantly until the sauce thickens and is glossy.

    straining teriyaki sauce into a jar

    Once the sauce thickens strain sauce into a sterilised glass jar or bottle

    Store sauce in a sterilised glass jar in the fridge until needed. The teriyaki sauce will last at least 3 months in the fridge.

    best teriyaki sauce in a jar

    Teriyaki Sauce FAQs

    What is Teriyaki Sauce made from?

    Teriyaki sauce is made from the holy trinity of Japanese ingredients, sake, mirin, and soy sauce with the addition of sugar. I thicken my recipe with cornstarch or potato starch which also gives the sauce a luscious glossy finish.

    What does Teriyaki Sauce taste like?

    Teriyaki sauce has a wonderful sweet and savoury flavour combination with a nice kick of umami. It is thick and sticky with a luscious feel on the palate.

    Can I use Teriyaki Sauce as a dip?

    Teriyaki sauce makes an easy and delicious dip for a variety of foods. Though not a traditional use for the sauce it is perfect for dipping chicken nuggets, Japanese spring rolls, crudités, fries, dumplings, or even meatballs.

    Does Teriyaki Sauce contain alcohol?

    Teriyaki sauce contains mirin, which is sweet cooking sake. It also contains cooking sake. Both these ingredients contain a small amount of alcohol. Soy sauce is also a key ingredient in teriyaki sauce, this too contains a trace amount of alcohol due to the fermenting process when being made.

    All the ingredients are simmered for a duration of 30 minutes when making teriyaki sauce. The cooking would remove all trace amounts of alcohol from the sauce.

    Can you freeze Teriyaki Sauce?

    Yes, you can freeze teriyaki sauce in a freezer safe container. Though freezing teriyaki sauce is quite pointless as this recipe will keep in the fridge for at least 3 months.

    Teriyaki sauce in a jar and bowl

    Printable Recipe

    Best Teriyaki Sauce Recipe

    Best Teriyaki Sauce

    Recipe Author: Sara McCleary
    The only and the best teriyaki sauce recipe that you will ever need. Easy to make, five ingredients, and makes a big batch that you can store in your fridge for months. This homemade Japanese teriyaki sauce will become a life changer.
    5 from 1 vote
    Print Recipe Pin Recipe Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 2 minutes mins
    Cook Time 30 minutes mins
    Total Time 32 minutes mins
    Course Main Course, Sauce
    Cuisine Japanese
    Servings 20 servings
    Calories 67 kcal

    Ingredients

    • 375 mls (1½ cups) mirin
    • 250 mls (1 cup) sake | cooking sake
    • 375 mls (1½ cups) soy sauce | Japanese soy sauce
    • 55 grams (½ cup) caster/superfine sugar
    • 3 teaspoons cornflour/cornstarch | or kuzu, or arrowroot

    Instructions
     

    • Place mirin, sake, soy sauce, and caster sugar in a large pot.
    • Place pot over medium heat. Stir with a spoon until the sugar has dissolved.
    • Once the sugar has dissolved bring the sauce to a gentle simmer. Simmer for 30 minutes, stirring occasionally.
    • After 30 minutes the sauce quantity will have reduced, remove the pot from the heat.
    • Place cornflour/cornstarch in a small bowl. Add a tablespoon or two of the sauce. Mix well until there aren't any lumps.
    • Pour the cornflour/cornstarch slurry into the pot of sauce. Stir the mixture in well to the sauce until completely combined. Place pot back on the heat.
    • Continue to cook the sauce, stirring constantly until the sauce thickens and is glossy.
    • Once the sauce thickens strain into a sterilised jar or bottle.
    • Store sauce in a sterilised glass jar in the fridge until needed. The teriyaki sauce will last at least 3 months in the fridge.
    • This recipe makes 2 cups of sauce.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    USES FOR TERIYAKI SAUCE
    • Teriyaki Chicken: You can glaze grilled or BBQ chicken with the sauce, or pan fry chicken breast and add a few tablespoons of the prepared sauce to finish the dish off. Use is in my Teriyaki Chicken Burger recipe.
    • Salmon: Grill, BBQ, or even air fry salmon portions and glaze with the sauce during the cooking process.
    • Noodles: Use it as a sauce for wok fried teriyaki noodles.
    • Stir Fry: It is perfect as a sauce for your favourite vegetable or vegetable/meat combo.
    • Fried Rice: I often use it in place of more traidtional sauce combo used in fried rice. Just a couple of tablespoons added at the end of cooking and stirred through.
    • Yakitori: Those delicious grilled chicken skewers you find on all Japanese restaurnt menus. Easily made at home by simply grilling the skewers on the BBQ and then dunking them in teriyaki sauce before serving.
    • Teriyaki Chicken Wings: Instead of using a marinade as I do in my original recipe, simply toss oven baked chicken wings through the sauce during the final 10 minutes of cooking for finger licking deliciousness.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 67kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1191mgPotassium: 43mgFiber: 1gSugar: 7gCalcium: 4mgIron: 1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles
    « Cheesy Cauliflower Bake
    Ryokan Tanabe, Takayama Japan »

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      Recipe Rating




    1. Mick

      February 03, 2023 at 5:54 am

      You forgot garlic and ginger.

      Reply
      • Sara McCleary

        February 05, 2023 at 12:39 pm

        Hi Mick
        No, I didn't forget the ginger or garlic. This recipe is for an authentic traditional teriyaki sauce, not a pimped up Westernised version. One of the pleasures of Japanese cuisine is restraint, and often simplicity. Of course, if you want to add ginger, garlic, or whatever else because you enjoy it, please do so. Life's too short to not enjoy food the way you like it 😉
        Cheers, Sara.

    2. Sue R

      November 23, 2021 at 5:02 pm

      5 stars
      Nice recipe, handy too. I added a little sesame oil to mine but it was great as is.

      Reply
      • Sara McCleary

        November 24, 2021 at 1:16 pm

        Hi Sue
        It really is a great staple to have on hand. I hear you regarding the addition of sesame oil. I love that flavour combination too. I often add some sesame oil into the dish I am using the teriyaki sauce in.
        Cheers, Sara.

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