This teriyaki sauce recipe is easy to make and tastier than anything you’ll find in a bottle. Make some to use in your favorite Asian recipes!
Teriyaki sauce is extremely versatile and is made with four simple ingredients, but those simple ingredients add a big punch of flavor to your dishes.
What can I use teriyaki sauce for?
There are so many ways to incorporate this delicious Japanese sauce into your cooking. Here are a few ideas:
- Stir fry
- Noodle bowls
- Dip for potstickers
- Mix into rice
- Glaze for chicken or seafood, like these Teriyaki Glazed Grilled Salmon Pineapple Planks
- Drizzle on hamburgers or Teriyaki Turkey Meatballs
Teriyaki sauce vs. marinade
While both are used to flavor meat, the process of using marinades and sauces is different.
- Marinades are meant to be slowly absorbed by the meat to infuse flavor throughout.
The meat is covered with the liquid marinade anywhere from 30 minutes to 24 hours, depending on the type of protein. Then the marinade is discarded and the meat is cooked on its own.
- Sauces are for instant flavor. It’s often added to the pan while the meat is cooking or used as a baste during grilling.
You can also pour a sauce like this one over food before serving. Or, use it as a dip for an extra dose of flavor.
How to make the teriyaki sauce recipe
Follow the steps below to learn how to make teriyaki sauce from scratch – it takes less than 10 minutes!
- Soy sauce – use tamari to make this gluten-free
- Mirin – similar to sake, but has less alcohol and more sugar
- Sake – can substitute with Chinese rice wine or dry sherry
This recipe is very simple and straight-forward:
- Mix equal amounts of each ingredient in a saucepan and bring to a boil.
- Lower the heat and simmer until the sauce thickens. It should take a few minutes.
- Cool to room temperature, then use immediately or refrigerate in a mason jar.
You can make this teriyaki sauce recipe ahead of time! Then, pull it out whenever you need it. Each batch will last about 2-3 weeks in the refrigerator.
- If you want to make the sauce spicier, add some fresh grated ginger or ginger paste when making the sauce. Use up to 1 tablespoon, depending on your preferences.
- To make it alcohol-free, omit both the sake and mirin. Instead, use ½ cup white vinegar or white wine vinegar, plus 4 teaspoons of sugar.
- If you have gluten allergies or sensitivities, know that some brands of sake and mirin have ingredients that contain gluten. Be sure to read the labels, and use dry sherry in place of the sake to be sure that it’s gluten-free.
- To thicken sauce that may be too runny, mix together 1 tablespoon each of cornstarch and water, then stir into the warm sauce after it simmers.
Watch how to make the teriyaki sauce recipe below!
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup sake (See Note 1)
- 1/4 cup mirin
- In a large saucepan or skillet, mix together all the teriyaki sauce ingredients.
- Bring to a boil, lower heat to simmer and cook until reduced and thickened. It turns into a glossy, syrupy sauce (See Note 2).
- Allow to cool to room temperature before using as a sauce or marinade. Keeps in a sealed container for 2-3 weeks refrigerated.
- Substitute sake with Chinese cooking wine or a dry sherry.
- Simmer for about 8 minutes if in a medium-small saucepan or 5-6 minutes if using a skillet.