Teriyaki Sauce Recipe

Let me take you on a journey to flavor town with this delectably sweet and savory concoction that brings together a symphony of traditional Japanese ingredients right in your own kitchen.

I enjoy creating my own teriyaki sauce, blending the rich umami of soy sauce with the delicate sweetness of mirin and sake. The balance of brown sugar and honey makes for a delightful sauce, as does the combination of fresh ginger and garlic.

I can always count on this sauce to take any dish to the next level, flavor-wise.

Ingredients

• Soy Sauce: Rich in umami flavor, provides sodium; fermented soy adds depth.
• Mirin: Sweet rice wine; adds sweetness and mild acidity, balances savory flavors.
• Sake: Japanese rice wine with light sweetness; enhances flavor complexity.
• Brown Sugar: Adds sweetness; molasses in brown sugar adds richness.
• Ginger: Fresh and zesty; provides antioxidants and an aromatic kick.
• Garlic: Pungent and savory; contains allicin, beneficial for health.
• Honey: Natural sweetener; adds floral notes and viscosity.

Ingredient Quantities

• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons brown sugar
• 2 teaspoons fresh ginger, grated
• 2 teaspoons garlic, minced
• 1 tablespoon honey
• 1 teaspoon cornstarch (optional, for thickening)
• 1 tablespoon water (to dissolve cornstarch)

How to Make this

1. Mix the soy sauce, mirin, and sake in a small saucepan. Heat them over a medium burner.

2. Combine in the saucepan: brown sugar, grated ginger, minced garlic.

3. Mix until there’s no more brown sugar to see and the sauce is just on the verge of boiling.

4. Reduce the heat to medium-low and keep simmering for about 10-15 minutes so that the flavors can meld together.

5. Add the honey to the sauce and mix well until the honey is completely blended into the sauce.

6. For a sauce that’s thicker, in a small bowl, mix the cornstarch with water to create a slurry.

7. Slowly introduce the cornstarch slurry into the sauce that is simmering, while making sure to stir continuously.

8. Keep cooking the sauce for an additional 2-3 minutes, until it thickens to your desired consistency.

9. Take the pan off the stove and allow the sauce to cool down a little.

10. If you prefer a smoother texture, you can strain the sauce. Then store it in a clean jar or bottle for the next time you need a sauce.

Equipment Needed

1. Small saucepan
2. Medium burner/stove
3. Measuring cups and spoons
4. Grater (for ginger)
5. Knife (for mincing garlic)
6. Mixing spoon or spatula
7. Small bowl (for cornstarch slurry)
8. Whisk or fork (to mix cornstarch slurry)
9. Strainer (optional, for smoother texture)
10. Jar or bottle (for storage)

FAQ

• Can I make this sauce gluten-free?Certainly, you can use tamari, which is a gluten-free soy sauce, to prepare this gluten-free sauce.
• What can I substitute for mirin?A mixture of rice vinegar and extra sugar works as a substitute for mirin.
• How long does this teriyaki sauce last?Keep it in a fridge at most two weeks. This should not alter the taste.
• How can I thicken the sauce without cornstarch?The sauce can be reduced by simmering it until it reaches the desired thickness.
• Is sake necessary for this recipe?Sake adds to the flavor in a traditional way, but if you need to substitute it, you can use extra mirin.
• Can I make it sweeter?Alter the sweetness by adding additional brown sugar or honey to suit your taste.
• What dishes can I use this sauce on?This adaptable sauce pairs nicely with grilled chicken, beef, fish, and stir-fried vegetables.

Teriyaki Sauce Recipe Substitutions and Variations

For soy sauce: swap in tamari for a gluten-free alternative.
To substitute mirin: use rice vinegar mixed with a teaspoon of sugar.
For the sake of rephrasing: replace with dry sherry or white wine.
If you need brown sugar, you can make a substitute. First, measure out 1 cup of either coconut sugar or white sugar. Then add molasses. For this recipe, you’ll need 1/4 cup of molasses. Mix well, and voila! You’ve got brown sugar. In a somewhat related note, if your mixture of sugar and molasses doesn’t reach the consistency you’re looking for, consider adding a little water. That’s also a way to make sure it mixes well.
To substitute, use 1 teaspoon ground ginger for fresh ginger, in the form of gratings.
For garlic, minced: substitute with 1/2 teaspoon garlic powder.

Pro Tips

1. Enhance Flavor Depth: Toast the grated ginger and minced garlic in a dry pan for 1-2 minutes before adding them to the sauce. This will enhance their flavors and add more depth to the final sauce.