Easy Teriyaki Sauce Recipe: A Glossy, Savoury-Sweet Homemade Favourite
Easy Teriyaki Sauce Recipe
Glossy, savoury and gently sweet, homemade teriyaki sauce is simple to make and far more versatile than its reputation as a glaze suggests. Use it to coat grilled chicken, salmon, tofu or vegetables, or serve it as a dipping sauce. This quick recipe uses a handful of ingredients and takes about 15 minutes.
What is teriyaki sauce?
Teriyaki refers to a Japanese cooking method in which food is grilled or broiled and coated with a shiny glaze. The sauce is commonly made with soy sauce, mirin, sake and sugar. As it simmers, it reduces to a savoury-sweet glaze that clings beautifully to food.
Ingredients
- 120 ml soy sauce
- 120 ml mirin
- 60 ml sake
- 2 tablespoons caster sugar, or to taste
- 1 teaspoon finely grated fresh ginger, optional
- 1 small garlic clove, finely grated, optional
For a thicker sauce (optional): mix 1 teaspoon cornflour with 1 tablespoon cold water.
Method
- Put the soy sauce, mirin, sake and sugar in a small saucepan. Add the ginger and garlic, if using.
- Set the pan over a medium heat and stir until the sugar dissolves.
- Bring the mixture to a gentle simmer. Cook for 8–12 minutes, stirring occasionally, until it has reduced slightly and looks glossy. It will thicken further as it cools.
- For a thicker, more pourable sauce, stir in the cornflour mixture. Simmer for 1–2 minutes, stirring constantly, until the sauce reaches your preferred consistency.
- Remove from the heat. Strain out the ginger and garlic if you would like a smooth sauce, then leave to cool before using or storing.
Tips for the best teriyaki sauce
- Adjust the sweetness: start with 2 tablespoons of sugar, then add a little more if you prefer a sweeter glaze.
- Let it reduce: simmering concentrates the flavour and creates a glossy finish. Avoid boiling it rapidly, as it can reduce too far or taste too salty.
- Use cornflour only if needed: a traditional-style sauce thickens through reduction, while cornflour gives a quicker, thicker result.
- Choose low-salt soy sauce if preferred: this makes it easier to control the saltiness, especially when using the sauce as a dip.
- For a gluten-free version: use certified gluten-free tamari and check that the mirin and sake are suitable.
How to use it
Brush the sauce over food towards the end of cooking so the sugars do not burn. It works particularly well with grilled chicken, salmon, prawns, tofu and aubergine. You can also stir a spoonful through fried rice or noodles, or serve it in a small bowl as a dip.
Storage
Once cooled, transfer the sauce to a clean, sealed jar and refrigerate. Use within one week, and always use a clean spoon when serving. If the sauce has been in contact with raw meat or fish, do not return it to the jar; discard it or bring it to a full boil before serving.
Essential Guide to Homemade Teriyaki Sauce: Ingredients, Preparation, and Pairing Tips
- What ingredients do you need to make teriyaki sauce?
- How do you make teriyaki sauce from scratch?
- How can you thicken homemade teriyaki sauce?
- Can you make teriyaki sauce without mirin or sake?
- How long does homemade teriyaki sauce keep in the fridge?
- What foods go well with teriyaki sauce?
What ingredients do you need to make teriyaki sauce?
To make a simple teriyaki sauce, you’ll need soy sauce, mirin, sake and sugar. These ingredients create its characteristic savoury-sweet flavour and glossy finish. Freshly grated ginger and garlic are optional additions for extra depth, while a little cornflour mixed with cold water can be used to thicken the sauce if desired.
How do you make teriyaki sauce from scratch?
To make teriyaki sauce from scratch, combine soy sauce, mirin, sake and sugar in a small saucepan. Warm over a medium heat, stirring until the sugar dissolves, then simmer gently for 8–12 minutes until the sauce reduces and turns glossy. For a thicker sauce, stir in a little cornflour mixed with cold water and simmer for another minute or two. Let it cool before using; it will thicken further as it cools.
How can you thicken homemade teriyaki sauce?
To thicken homemade teriyaki sauce, simmer it gently until it reduces and becomes glossy; it will thicken further as it cools. For a quicker, thicker result, mix one teaspoon of cornflour with one tablespoon of cold water, then stir it into the simmering sauce a little at a time. Cook for a minute or two, stirring, until it reaches the consistency you like.
Can you make teriyaki sauce without mirin or sake?
Yes, you can make teriyaki sauce without mirin or sake. For a mirin substitute, use an equal amount of water or apple juice with a little extra sugar; for sake, use water or unsalted stock. The flavour will be slightly different, but soy sauce, sugar, ginger and garlic will still make a tasty glaze. Adjust the sweetness to taste, then simmer until the sauce reaches your preferred consistency.
How long does homemade teriyaki sauce keep in the fridge?
Homemade teriyaki sauce will usually keep in the fridge for up to one week when stored in a clean, airtight container. Let it cool before refrigerating, and use a clean spoon each time you serve it. If it has been in contact with raw meat, fish or their juices, don’t pour it back into the container; discard it, or boil it thoroughly before using.
What foods go well with teriyaki sauce?
Teriyaki sauce pairs well with grilled or pan-fried chicken, salmon, beef and prawns, as well as tofu and vegetables such as broccoli, aubergine and peppers. It also adds a savoury-sweet flavour to rice bowls, stir-fries and noodles. Brush it onto food near the end of cooking so the sugars do not burn, or serve it on the side as a dip.
