How to Make Basic Teriyaki Sauce
Most teriyaki sauce you buy is corn syrup with soy sauce mixed in. The real thing is cleaner — just four ingredients that simmer down into something glossy and balanced. You can make it in fifteen minutes.
Have everything measured before you start cooking
This sauce reduces quickly once it gets going. Everything should be ready to add when you need it.
- small heavy-bottomed saucepan
- whisk
- measuring cups
What goes in.
- 1/2 cupsoy sauce
- 1/4 cupmirin
- 2 tbspsake
- 2 tbspsugar
Simmer until it coats the spoon
You'll know it's ready when you dip a spoon in and the sauce clings in an even film instead of dripping off immediately. This happens around the 8-minute mark.
The method.
Combine all ingredients in the saucepan
Pour in the soy sauce, mirin, sake, and sugar. Whisk once to dissolve the sugar.
Bring to a gentle boil over medium heat
It should bubble steadily but not violently. This takes about 3 minutes.
Reduce heat to medium-low and simmer
The sauce will start to foam slightly. Let it bubble gently, stirring occasionally.
Cook until reduced by about half
This takes 6-8 minutes. The sauce will darken from light brown to amber and coat the back of a spoon.
Remove from heat and cool
The sauce continues thickening as it cools. Use immediately or store covered in the refrigerator for up to 2 weeks.
Other turns to take.
Ginger teriyaki
Add 1 teaspoon grated fresh ginger with the other ingredients
Garlic teriyaki
Stir in 2 minced garlic cloves during the last minute of cooking
Spicy teriyaki
Add a pinch of red pepper flakes or a few drops of sriracha
When it doesn't go to plan.
Use low-sodium soy sauce if you have it — regular soy sauce can make the final result too salty
Don't substitute cooking wine for sake — it has added salt that throws off the balance
If your sauce gets too thick, thin it with a tablespoon of water or mirin
The ones that keep coming up.
Can I make this without mirin?
You can substitute 2 tablespoons rice vinegar plus 1 tablespoon sugar, but the flavor won't be quite as complex.
How long does homemade teriyaki sauce keep?
Two weeks in the refrigerator. It may crystallize slightly but will smooth out when you heat it.
Why is my sauce not thickening?
Keep simmering. It needs to reduce by about half to reach the right consistency. This can take up to 10 minutes depending on your pan and heat level.