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

1. Put the soy sauce, mirin, sake and sugar in a small saucepan. Add the ginger and garlic, if using.
2. Set the pan over a medium heat and stir until the sugar dissolves.
3. 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.
4. 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.
5. 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.