Teriyaki sauce is one of my favorite Japanese recipes. This savory-sweet sauce works well with both proteins and veggies. You can make this condiment at home with just a few ingredients.
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Teriyaki sauce recipe
Teriyaki sauce is a classic and popular condiment in Japanese cuisine. It has a sweet, savory, and umami flavor. Its name comes from “teri” (glossy/luster) and “yaki” (grilled/broiled). It refers to a cooking method where food is glazed with a shiny sauce during the cooking process.
This sauce pairs well with chicken, salmon, beef, and vegetables. Unlike thick Western versions, authentic teriyaki is thinner.
Teriyaki sauce adds bold flavor to everyday meals. You can mix it into ground meats for burgers or meatballs, or use it as a tasty dip for potstickers, dumplings, egg rolls, and veggies. It’s also great as a marinade—just let chicken, beef, pork, salmon, shrimp, tofu, mushrooms, or veggies.
Brush it on during the last few minutes of grilling or broiling for a caramelized glaze. Stir it in at the end of a stir-fry or toss with sautéed veggies or proteins. You can even drizzle it over rice or noodles for an easy flavor boost.
Here’s how to make the teriyaki sauce:
Teriyaki Sauce
Nutrition
Ingredients
Westernized version
- ½ cup (120ml) soy sauce (low sodium recommended)
- ¼ cup (60ml) water
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil optional for extra flavor
- 1 tbsp cornstarch + 2 tbsp water
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- ½ tsp sesame seeds optional, for garnish
- ½ tsp red pepper flakes optional, for spice
Authentic version
- ¼ cup (60ml) soy sauce (preferably Japanese shoyu)
- ¼ cup (60ml) mirin (sweet Japanese rice wine)
- 2 tbsp sake
- 1 tbsp sugar preferably raw or brown sugar
Instructions
Westernized version
- In a small saucepan over medium heat, combine soy sauce, water, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger. Stir well.
- Bring the mixture to a gentle simmer, stirring occasionally.
- In a small bowl, mix cornstarch with 2 tbsp water to create a slurry.
- Slowly pour the slurry into the saucepan while stirring continuously. Cook for 1-2 minutes until the sauce thickens.
- Remove from heat and let it cool slightly. If desired, stir in sesame seeds and red pepper flakes for extra flavor.
- Use immediately or store in an airtight container in the fridge for up to 1 week.
Authentic version
- In a small saucepan, add soy sauce, mirin, sake, and sugar. Stir well to dissolve the sugar.
- Place the saucepan over medium heat and bring it to a gentle simmer, stirring occasionally.
- Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly and develop a glossy texture. (No cornstarch needed—mirin naturally thickens the sauce!)
- Once slightly thickened, remove from heat. The sauce will continue to thicken as it cools.
Notes
- Add an extra tablespoon of honey or brown sugar for a sweeter sauce
- Substitute sake with dry sherry or Chinese cooking wine.
- If you prefer a thinner consistency, reduce the cornstarch or add a bit more water.
SIMILAR RECIPES
Variations
Teriyaki sauce can be adapted in various ways to suit different tastes and cuisines. Here are some notable variations and uses:
- Tropical Teriyaki substitute water with pineapple juice to give the sauce a fruity twist. It’s ideal for dishes like Hawaiian-style chicken or pork.
- Spicy Teriyaki adds ingredients like sriracha or crushed red pepper flakes. It’s suitable for those who enjoy a bit of heat.
- Plum Teriyaki uses red plum jam instead of mirin for a sweet and savory flavor profile. It’s often used for pork ribs.
- Orange Teriyaki incorporates orange juice and for a citrusy flavor. This version pairs well with pork tenderloin.
- Double Sesame Teriyaki adds toasted sesame seeds for a nutty flavor of the sauce.