Teriyaki Sauce

5 from 1 vote

Homemade teriyaki sauce with rich savory-sweet flavor from tamari or soy sauce, real mirin, ginger, garlic, and sake. Use it as a sauce, glaze, or marinade for chicken, salmon, shrimp, vegetables, and more.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: Asian, Japanese

Servings: Yield 1 ¼ cups (24 tablespoons)

Calories: 31kcal

Author: Sally Cameron

Equipment

2 quart pan

Ingredients

¾ cup low sodium soy sauce or tamari for gluten-free
¾ cup mirin Japanese cooking wine
2 tablespoons dry sake
2 ½ tablespoons brown sugar
2 teaspoons finely chopped ginger or ginger puree in jar
1 teaspoon garlic clove, microplaned into a paste or finely chopped and smeared with the back of your knife.
1 tablespoon cold water for a slurry
1 tablespoon cornstarch

Instructions

Add tamari or soy sauce, mirin, sake brown sugar, ginger, and garlic to a small saucepan (2 quart), and simmer until reduced to 1 ½ cup, 8-10 minutes.

Thicken with the slurry

Make a slurry in a small bowl with the cold water and cornstarch. Add to thicken the teriyaki that is simmering, whisking until smooth. Cook 1-2 minutes to get rid of any raw starch taste.
Sauce will be thickened and glossy. Strain. It is ready to use after cooling, or chill completely and refrigerate for 1-2 weeks.

Notes

Honey teriyaki – Add 1 tablespoon mild honey, or use honey in place of the brown sugar.
Sesame teriyaki – Add 1–2 tablespoons toasted sesame oil before cooking for a nutty sesame flavor.
Mirin substitute : For every quarter cup of mirin use the same amount of sake plus 1 tablespoon of sugar, monk fruit blend, or honey.

The sodium level will vary based upon what you use. I use a 50% reduced Tamari (soy sauce), made by San-J, so it is lower than the numbers reflect.

Nutrition