Classic Teriyaki Sauce
Teriyaki is a simple reduction of soy sauce, mirin, and sake, balanced with sugar. The goal is a glossy, syrupy glaze that clings to the back of a spoon without becoming thick like molasses.
- Difficulty
- Easy
- Total time
- 15 min
- Hands-on
- 10 min
- Serves
- 4
Ingredients
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp granulated sugar
- 1 tsp fresh ginger, grated
- 1 clove garlic, smashed
Step by step
Combine the liquids
Add the soy sauce, mirin, sake, sugar, ginger, and garlic to the saucepan over medium heat.
Simmer
Bring the mixture to a gentle bubble, then turn the heat down to low. Let it simmer until the volume reduces by about one-third.
Strain
Remove the garlic clove and strain the sauce through a fine mesh strainer if you want a clear, glassy finish.
Cool
The sauce will continue to thicken as it sits. Transfer to a glass jar and let it reach room temperature before using.
Questions people ask
Can I store this sauce?
Keep it in a sealed glass container in the refrigerator for up to two weeks.
Why did my sauce turn bitter?
You likely scorched the sugar. Keep the heat on the lower side and pull it off the burner the moment it begins to coat the spoon.
Tips
- Use low-sodium soy sauce if you plan to use this for a long-marinated dish to keep the salt level in check.
- If the sauce thickens too much, whisk in a tablespoon of warm water to bring it back to a pourable consistency.
- Never use cornstarch to thicken; traditional teriyaki relies on sugar concentration for that natural, translucent shine.
Variations
- Spicy Teriyaki: Add a teaspoon of chili oil or a pinch of red pepper flakes during the final minute of simmering.
- Citrus Teriyaki: Whisk in a half-teaspoon of fresh orange zest after removing the pan from the heat.