Teriyaki sauce is such a worldwide popular Japanese sauce because it can make nearly anything taste super delicious and it can be used to flavour so many different dishes! It goes well with fish, beef, chicken, noodles, rice, and even burgers.
4 ingredients to make the best Teriyaki sauce
This delicious teriyaki sauce reflects the philosophy of simplicity of Japanese cuisine. It is way better than store bought bottles of Teriyaki sauce! And it requires only four ingredients: Soy sauce, sake, mirin, and sugar.
The Golden Ratio of mixing Teriyaki sauce
The Golden ratio of things is called “Ogonhi” in Japanese and there are many. Ogonhi of 4 ingredients of Teriyaki sauce is 2:2:2:1. 2 Soy sauce, 2 Sake, 2 Mirin and 1 Sugar. Does not matter what you use to measure. If I am making a small amount, I use a teaspoon with that ratio. When I am making a bigger batch, I use a ladle or a cup with the ratio.
How to make Teriyaki Sauce
It is super simple if you can get access to all ingredients. Sake and mirin might be hard to get for some people, but I see mirin at local supermarkets and sake for cooking can be bought online. Mix them and heat up to reduce to 70%. Done. You will never want to go back to bottled teriyaki sauce with preservatives and additives. I grew up with homemade teriyaki sauce and never bought a bottle because it is not what Japanese people buy, they make it at home.
How to store and how long does it last?
It will keep for a few weeks in a container or a jar like mason jar in the fridge. I use a Weck jar. I usually just make a small amount and use it all in one go. But if you want to save cooking time, I would make a batch and keep it in the fridge.
Teriyaki sauce is NOT just for “Teriyaki Chicken”
“Teriyaki” is a Japanese cooking technique. Teri means lustre or shine and yaki means fry or grill. The sauce is reduced and thickened in the cooking process and it gives the lustre or shine on the ingredients surface. And the teriyaki sauce is not just for Chicken! Teriyaki sauce is used for “Teriyaki salmon” “Buri teriyaki” “Teriyaki meat balls” “Teriyaki Rice Burger” and more.
Variations of teriyaki sauce
You can also change the consistency and the thickness of the sauce to make it suit different dishes so it’s really super versatile! I love ginger flavour so I usually add sliced ginger and crushed garlic to give basic teriyaki sauce a nice flavour.
It’s so easy to make so you never need to buy the bottled teriyaki sauce again! Bottled teriyaki sauce that you can buy in grocery stores is full of nasty preservatives and additives and it’s NOT Japanese! Luckily, this recipe is authentically Japanese and is what I grew up making at home in Japan. Unlike store-bought teriyaki sauce which have many unnecessary ingredients.
Here is my recipe for Teriyaki sauce and If you liked it, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
Basic Teriyaki Sauce 照り焼きソース
Instructions
- Put all the ingredients into a small sauce pan.
- Cook over medium-high heat and stir continuously until all the sugar has dissolved.
- Turn the heat down to low and simmer for about 5 minutes to reduce to 70 % and thicken.
- Remove from heat and use on whatever dish or store in a jar/container and leave in the fridge.
Thank you for sharing your recipe!
I have a question for you. I have the Kikkoman seasoned Aji-Mirin and a bottle of Yaggaki “Mirin Sweet Sake for Cooking.” When I bought it, I thought it was sake but then realized it was also labeled as “mirin.” Would you happen to know if this would be OK to use as sake? The label is confusing. Are all brands of mirin just sweet sake?
Thank you in advance for your response.
Hi Anne, Mirin and Sake are similar, the main difference is Mirin has lower alcohol content and higher in sugar. So I would not use mirin as sake substitution.
Hi mme
thank you very much for your recipes.
There are so many say sauces, brands and types….one probably more ( or less) ideal to use for this sauce …
Could you recommend a soy brand AND soy sauce type that are the best for yakitori sauce ?
I made one, and even if i used the correct proportions ….it was too salty !
But i’m from Belgium and not japanese 😃😉
greetings from Brussels , Belgium Dirk
Wow Thank you for reading my recipe blog from Belgium 😀 i usually use Kikkoman brand soy sauce 😀 is it available in Belgium ?
Hi. I’m using a mirin that has water, glucose, glutinous rice, white rice, alcohol, and syrup. Bottle says 14% alcohol. Would you classify this as a proper mirin to use for teriyaki sauce? Because I’ve used the above equation and it taste so strong, very over powering and a bit weird nothing like authentic teriyaki . Not sure what Im doing wrong. Thank you in advance for your help 🙂
Hi Kay, yes I would say the bottle you have is authentic mirin. If it is too strong, you can adjust the amount you add according to your liking.
How long will this keep in the fridge? Or can I store it longer with my canned goods in the cellar?
Hi Moses, 2-3 weeks in fridge.
I love your article on Teriyaki Sauce. I always choose in cooking to make my own rather than buying from the store. None of us need the chemicals in store bought anything. It is also nice to now be able to make my own sauce. Several times the local supermarket was out forcing me to change plans. Thank you for posting this.
Thank you Gary 😀
Can you reduced it further for a slightly thicker sauce, or will it change the flavor too much?
Hi Ryan, Yes you can. Flavour will be concentrated.
hi did you use dark soy sauce? thanks! will try this!
Hi Angel no, I used ordinary Japanese soy sauce, Kikkoman brand 😀
Hi, if I am unable to get sake, is there something else I can use as a substitute, please> I am so desperate to give your recipe a try because I want an authentic recipe but where I’m located right now, sake is near impossible to find. Thank you.
Hi Bernadette, I just posted Japanese food substitution. You can replace sake with dry sherry or Chinese wine :D. Read the new post too!
Hi Shihoko,
I’m reading your substitutions for sake. When you say Chinese Wine, is that the same as Shaoxing Wine or are they different? I don’t have a store near me, so I’ll be shopping it on Amazon.
Hi Cin Clinton, yes Shaoxing wine 😀
I would like to try this with ginger and garlic. How much should I use for making 1 cup of your recipe of teriyaki sauce? Thanks
Hi Kazy, I would put 1/2 tbsp of each grated to start with and adjust to your like.
Thank you
Hi! I’ve been searching online for really long but I can’t seem to find the brand names of which sake to use. What are the brands of mirin and sake that you use, I see everyone mentioning it in the recipes but not once have I seen someone name a brand, that would be super helpful! Hope to make this soon, it sounds really good!
Hi Dayna, I use Takara brand cooking sake, My mirin bottle that I have in my pantry is Kikkoman. You can check out this post for each Japanese condiments
Do you use light or dark soy sauce? I’ve found typical store bought soy such as Kikkoman is sort of neither, so it seems like there’s 3,light dark and store style, which to use?
Hi Alan, store bought Kikkoman 😀
WEnt To Hawaiiin1972 and couldn’t get enough teriyaki steak and chicken! Or pineapple! I have never had it as good since. So I decided to look up authentic teriyaki and found you! Will make it tonight!
Hi Susan Thank you for visiting my blog 😀 hope this Teriyaki sauce turns out fantastic for you!
Hello Shihoko,
thank you very much, I publish this recipe on my french blog : La tendresse en cuisine for Cooking for peace. I was so happy to taste this wonderful sauce !
This is the national day of Japan today 🙂
Have a nice day !
The national day of Japan 🇯🇵 Appropriate day to make Teriyaki sauce 😀
Also (not sure if last comment posted – about adding chicken stock?), do you use dry or sweet sake?
Hi Jeremy, I use Sake for cooking 😀
I’m excited to try this recipe, but the one I normally follow includes chicken stock – do you ever add stock before reducing?
Hi Jeremy, No. Adding chicken stock does not sound authentic Japanese recipe, I am afraid.
+ orange zest
Thank you for your suggestion Victor. I usually add some grated ginger 😀