A recipe for Homemade Teriyaki Sauce! Soy sauce, mirin, sake, and sugar are simmered together to create an easy and flavorful sauce.
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Teriyaki is a versatile Japanese sweet and savory sauce, perfect for pairing with a variety of dishes from fish and vegetables to chicken, beef, and noodles.
Using just four ingredients, this homemade teriyaki sauce comes together in less than 15 minutes! For even more flavor, simmer the sauce briefly with onion, ginger, and garlic.
It is especially delicious brushed over grilled or pan-fried meat and seafood to add a burst of flavor and shine.
Notable Ingredients
Mirin is a sweet Japanese cooking rice wine. I use hon-mirin (true mirin) in recipes calling for mirin. I have been able to find it in markets with Japanese ingredients and some larger grocery stores.
Many grocery stores have aji-mirin, but be sure to check the ingredient list. Other types of mirin are shio-mirin (includes salt) and shin-mirin (very little alcohol).
Sake is an alcoholic beverage made with fermented rice. Brewed in a similar manner as beer, the rice starch is converted to sugar, then converted to alcohol with the help of yeast. I have been able to locate it in many larger grocery stores with a wine section, liquor stores, and Japanese markets.
For those in Northern Virginia, I usually get Mirin and Sake from Wegmans or Lotte Plaza Market in Chantilly.
Thickening Teriyaki Sauce
I like to store Teriyaki Sauce on the thin side to use as an easy glaze. If you’d like to thicken the sauce further, you can simmer it longer on the stove to reduce the mixture, or stir in cornstarch or potato starch as a thickener.
In a small bowl, whisk together 1 tablespoon of cornstarch or potato starch with 1 tablespoon of water until smooth. Pour into the small saucepan with the strained 1 1/2 cups (360 milliliters) teriyaki sauce and cook over medium heat, whisking often, until the sauce has thickened.
A Few More Tips
This homemade teriyaki sauce recipe makes about 1 1/2 cups (360 milliliters), but you can easily increase or decrease the amounts as needed. Just be sure to use 2 parts soy sauce, 2 parts mirin, 2 parts sake, and 1 part sugar.
After removing from heat, allow the sauce to cool to room temperature, then refrigerate in an airtight container for up to 2 weeks.
Looking for recipes with teriyaki sauce?
Try my:
- Hambagu (Japanese-Style Hamburger with Tangy Sauce)
- Teriyaki Chicken Hand Rolls
- Pineapple Teriyaki Chicken
Homemade Teriyaki Sauce Recipe
Adapted from Mastering the Art of Japanese Home Cooking
Homemade Teriyaki Sauce
Ingredients
- 1/2 cup (120 milliliters) soy sauce
- 1/2 cup (120 milliliters) mirin
- 1/2 cup (120 milliliters) Sake
- 1/4 cup (50 grams) granulated sugar
Optional:
- 1/2 small onion peeled and roughly chopped
- 2 inches (5 centimeters) fresh ginger peeled, thinly sliced
- 2 garlic cloves peeled and crushed
Instructions
- In a small saucepan, whisk together the soy sauce, mirin, sake, and granulated sugar.
- Add the onion, ginger, and garlic if using.
- Place the saucepan over medium high heat to bring to a boil.
- Once boiling, reduce the heat to a simmer and cook, whisking occasionally, for 8 minutes. The sugar should be completely dissolved.
- If desired, continue to cook for a few more minutes to reduce the sauce and thicken slightly.
- If you added the onion, ginger, and garlic, strain the mixture and discard the solids.
- If not using right away, allow the teriyaki sauce to cool to room temperature, then store in an airtight container and refrigerate for up to 2 weeks.
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