cook · side · japanese

How to Make Teriyaki Sauce

Name: How to Make Teriyaki Sauce
Cuisine: japanese

Store-bought teriyaki sauce tastes like corn syrup with soy sauce mixed in. The real thing is clean, balanced, and glossy — sweet enough to caramelize on grilled meat but with enough depth to stand on its own.

Total time: 10 min
Hands-on: 10 min
Serves: Makes about 3/4 cup
Difficulty: Easy

Before you start

Use a light-colored pan so you can watch the sauce darken

Teriyaki sauce can go from perfect to burnt in seconds once it starts to thicken. A stainless steel or enameled pan lets you see the color change as it reduces.

small saucepan
whisk
wooden spoon

Ingredients

1/2 cup soy sauce
1/4 cup mirin
2 tbsp sake or dry white wine
2 tbsp sugar

The reduction

Cook just until it coats the spoon

Teriyaki sauce thickens dramatically as it cools. Stop cooking when the sauce leaves a thin, glossy film on the back of your spoon — it will be the right consistency once cooled.

Step by step

Combine all ingredients in the saucepan. Whisk everything together before you turn on the heat. The sugar needs to dissolve completely before the sauce starts reducing.
Bring to a gentle simmer over medium heat. Stir occasionally until the sugar dissolves and small bubbles form around the edges. This takes about 2 minutes.
Simmer until thickened, about 3-5 minutes. The sauce will start thin and watery, then gradually thicken. Stir frequently to prevent sticking. You'll notice the bubbles getting larger and the sauce turning glossy.
Test the consistency. Dip the back of your spoon into the sauce. It should coat the spoon and leave a clear trail when you draw your finger across it. If it runs immediately, cook another minute.
Remove from heat and cool. The sauce continues thickening as it cools. Use immediately for glazing, or store covered in the refrigerator for up to 2 weeks.

Tips & troubleshooting

No mirin? Use 1/4 cup white wine plus 1 tablespoon sugar instead
The sauce will keep glazing and caramelizing even after you remove meat from heat
Brush teriyaki on during the last few minutes of cooking to prevent burning

Variations

Ginger Teriyaki. Add 1 tablespoon grated fresh ginger with the other ingredients. Strain out the ginger pieces before using.
Spicy Teriyaki. Whisk in 1 teaspoon sriracha or 1/4 teaspoon red pepper flakes during the last minute of cooking.
Garlic Teriyaki. Add 2 minced garlic cloves with the other ingredients. Leave them in or strain out depending on your preference.

Questions

Why is my teriyaki sauce too thin?: Keep simmering. The sauce needs time to reduce and concentrate. Remember it thickens more as it cools.
Can I make this without alcohol?: Replace both mirin and sake with 1/3 cup rice vinegar plus 2 tablespoons sugar. The flavor will be sharper but still balanced.
How do I fix burnt teriyaki sauce?: Start over. Burnt teriyaki tastes bitter and cannot be salvaged. Keep the heat at medium and stir more frequently next time.