Classic Teriyaki Sauce
Teriyaki is a simple reduction of soy sauce, mirin, and sake, balanced with sugar. The goal is a glossy, syrupy glaze that clings to the back of a spoon without becoming thick like molasses.
Watch the heat, not the clock.
Sugar scorches easily once the liquid evaporates. Keep the heat steady and stir constantly as the sauce thickens to keep the bottom of the pan clear.
- small stainless steel saucepan
- silicone spatula
- fine mesh strainer
What goes in.
- 1/2 cupsoy sauce
- 1/4 cupmirin
- 1/4 cupsake
- 2 tbspgranulated sugar
- 1 tspfresh ginger, grated
- 1 clovegarlic, smashed
Finding the Nappe Consistency
Test the thickness by dipping a spoon into the sauce; if the liquid coats the back of the spoon and you can draw a clean line through it with your finger, it is ready to come off the heat.
The method.
Combine the liquids
Add the soy sauce, mirin, sake, sugar, ginger, and garlic to the saucepan over medium heat.
Simmer
Bring the mixture to a gentle bubble, then turn the heat down to low. Let it simmer until the volume reduces by about one-third.
Strain
Remove the garlic clove and strain the sauce through a fine mesh strainer if you want a clear, glassy finish.
Cool
The sauce will continue to thicken as it sits. Transfer to a glass jar and let it reach room temperature before using.
Other turns to take.
Spicy Teriyaki
Add a teaspoon of chili oil or a pinch of red pepper flakes during the final minute of simmering.
Citrus Teriyaki
Whisk in a half-teaspoon of fresh orange zest after removing the pan from the heat.
When it doesn't go to plan.
Use low-sodium soy sauce if you plan to use this for a long-marinated dish to keep the salt level in check.
If the sauce thickens too much, whisk in a tablespoon of warm water to bring it back to a pourable consistency.
Never use cornstarch to thicken; traditional teriyaki relies on sugar concentration for that natural, translucent shine.
The ones that keep coming up.
Can I store this sauce?
Keep it in a sealed glass container in the refrigerator for up to two weeks.
Why did my sauce turn bitter?
You likely scorched the sugar. Keep the heat on the lower side and pull it off the burner the moment it begins to coat the spoon.
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