Best Teriyaki Sauce

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

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Prep Time 2 mins

Cook Time 30 mins

Total Time 32 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.

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

Nutrition

Calories: 67kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1191mgPotassium: 43mgFiber: 1gSugar: 7gCalcium: 4mgIron: 1mg

Keyword teriyaki chicken, teriyaki samon, yakitori chicken

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