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How to Make Teriyaki Sauce from Scratch

Name: How to Make Teriyaki Sauce from Scratch
Yield: 4
Ingredients: 1/2 cup soy sauce; 1/4 cup mirin; 2 tablespoons sugar; 2 tablespoons sake

Real teriyaki sauce needs just four ingredients: soy sauce, mirin, sugar, and sake. Heat them together until the sugar dissolves, then simmer until it coats the back of a spoon. Takes about ten minutes and beats any bottle from the store.

Total time: 20 min
Hands-on: 20 min
Serves: 4
Difficulty: Easy

Ingredients

1/2 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
2 tablespoons sake

Step by step

Combine the base ingredients. In a small saucepan, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons sugar, and 2 tablespoons sake. If you don't have sake, use dry white wine or just add more mirin.
Heat and dissolve the sugar. Place the pan over medium heat and stir constantly until the sugar completely dissolves. This takes about 2 minutes. Don't let it boil yet.
Bring to a gentle boil. Increase heat to medium-high and bring the mixture to a boil, stirring occasionally. You'll see bubbles forming around the edges first.
Simmer until thickened. Reduce heat to medium-low and simmer for 5-8 minutes. The sauce is ready when it coats the back of a wooden spoon and reduces by about one-third. It will thicken more as it cools.
Cool and store. Remove from heat and let cool completely. The sauce will keep in the refrigerator for up to a month in a sealed jar.

Tips & troubleshooting

Use low-sodium soy sauce if you want more control over the saltiness
The sauce will bubble vigorously when it first boils—this is normal, just turn the heat down
Dip a clean spoon in the sauce to test thickness—it should cling without being gloppy
Make a double batch since it keeps so well and you'll want it for everything
Brush it on meat during the last few minutes of cooking to prevent burning

Variations

Ginger Teriyaki. Add 1 tablespoon grated fresh ginger when you combine the base ingredients. Strain it out after simmering for smooth sauce, or leave it in for texture.
Garlic Teriyaki. Crush 2 garlic cloves and add them with the base ingredients. Remove them before storing, or mince them finely and leave them in.
Spicy Teriyaki. Whisk in 1-2 teaspoons sriracha or add a pinch of red pepper flakes during the simmering stage.
Honey Teriyaki. Replace the sugar with 3 tablespoons honey. Add it after the other ingredients come to a boil so it doesn't scorch.

Questions

Can I substitute the mirin?: Yes. Use 1/4 cup rice vinegar mixed with 1 tablespoon sugar, or just use more sake and add an extra tablespoon of sugar.
Why is my sauce too salty?: You probably used regular soy sauce instead of low-sodium, or your brand runs saltier. Add 1-2 tablespoons water and another teaspoon of sugar to balance it out.
How do I know when it's thick enough?: Run your finger across the back of a sauce-coated spoon. If the line stays clear for a few seconds, it's ready. It will thicken more as it cools.
Can I make this without alcohol?: Replace the sake with rice vinegar or just use all mirin. You might need an extra tablespoon of sugar to balance the acidity.
My sauce crystallized. What happened?: You cooked it too long or at too high heat. Next time, keep the heat lower and watch it more carefully during the simmering stage.