cook · side · american
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.
- Total time: 15 min
- Hands-on: 15 min
- Serves: Makes about 3/4 cup
- Difficulty: Easy
Before you start
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
Ingredients
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp sugar
The reduction
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.
Step by step
- 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.
Tips & troubleshooting
- 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
Variations
- 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
Questions
- 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.