Teriyaki Sauce Recipe That Actually Tastes Like Teriyaki
Whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger, then simmer over medium heat until slightly reduced. Stir in a cornstarch slurry if you want a thicker glaze, and the whole thing is done in about 10 minutes.
I ordered teriyaki chicken at a Japanese restaurant on a first visit and then ordered it again every subsequent visit because it was one of those dishes that made me understand what the dish was actually supposed to taste like. The sauce was glossy and savory and slightly sweet with a depth I hadn't tasted in the bottled teriyaki I'd been using at home, which tasted like soy sauce had briefly considered sweetness and moved on.
The difference is mirin. American bottled teriyaki leans on soy sauce and sugar for its flavor profile, which produces something that's recognizably teriyaki-adjacent but missing the complex sweetness and slight funkiness that mirin contributes. Mirin is a sweet Japanese rice wine with lower alcohol content than sake, and it's the ingredient that makes teriyaki taste like it came from somewhere intentional rather than a squeeze bottle.
The ratio: equal parts soy sauce, mirin, and sake, with a small amount of sugar to help the sauce reduce into a glaze. Simmer until it coats the back of a spoon. That's it. Four ingredients that produce something dramatically better than anything you can buy already mixed. The sauce reduces by about half as it cooks, concentrating the flavor and developing the glaze consistency.
Brush it on chicken, salmon, or tofu in the last few minutes of cooking — not from the start, because the sugar burns before the protein finishes. Apply two or three coats with a brush for that lacquered look. Garnish with sesame seeds and sliced scallions and it looks like the restaurant version, because it is.
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tablespoons sake (or dry sherry)
- 2 tablespoons brown sugar, packed
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, sesame oil, minced garlic, and grated ginger. Whisk everything together until the sugar begins to dissolve.
- 2Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 4 to 5 minutes. The sauce will reduce slightly and the garlic and ginger will mellow into the liquid.
- 3In a small bowl, whisk together the cornstarch and cold water until fully dissolved with no lumps. This is your slurry.
- 4Pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue to stir for 1 to 2 minutes until the sauce thickens to a glossy, pourable consistency that coats the back of a spoon.
- 5Remove from heat immediately once thickened. The sauce will continue to thicken slightly as it cools. If it gets too thick, thin it with a small splash of water.
- 6Use immediately as a glaze over cooked protein, or let cool completely before using as a marinade. Store any leftovers in an airtight jar or container.
Pro Tips
- Use low-sodium soy sauce. Regular soy sauce will make the final product aggressively salty, especially after it reduces —? I learned this at the expense of an entire sheet pan of chicken.
- Don't walk away while the cornstarch slurry goes in. It thickens fast and a sauce that's been neglected for thirty seconds can go from glossy to something closer to teriyaki pudding.
- If you're using this as a marinade rather than a glaze, skip the cornstarch entirely and just simmer the base sauce for 5 minutes. The slurry is only for glazing.
Substitutions
Storage Instructions
Store cooled teriyaki sauce in an airtight jar or container in the refrigerator for up to 2 weeks. The sauce will thicken further when cold —? just warm it gently in a small saucepan or microwave with a small splash of water to loosen it back up before using.
Make Ahead
This sauce is an excellent make-ahead project. It actually improves after a day in the refrigerator as the garlic and ginger flavors deepen. Make a full batch on Sunday and use it throughout the week as a marinade, stir-fry sauce, or glaze.
Frequently Asked Questions
What's the difference between teriyaki sauce and teriyaki marinade?
Same base ingredients, different application. A teriyaki marinade is used before cooking —? you soak your protein in it for 30 minutes to several hours to add flavor. A teriyaki glaze (which is what the cornstarch slurry creates here) is applied during or after cooking for that sticky, shiny coating. For a marinade, skip the cornstarch and use the sauce as-is.
Can I make teriyaki sauce without mirin?
Yes, though mirin is worth seeking out because it adds both sweetness and a subtle depth that's hard to replicate exactly. The closest substitute is equal parts dry sherry plus a small amount of extra sugar. White grape juice mixed with a teaspoon of sugar also works. Avoid substituting rice vinegar —? it's not the same thing and will make your sauce sour.
Why did my teriyaki sauce turn out too thick or gummy?
You added too much cornstarch, or you cooked it too long after adding the slurry. Once the sauce hits a glossy, coat-the-spoon consistency, pull it off the heat immediately. It will also continue to thicken as it cools. If it's already too thick, thin it out with small additions of warm water, one teaspoon at a time, stirring between each addition.
Can I make this teriyaki sauce gluten-free?
Absolutely. Swap the regular soy sauce for tamari, which is naturally gluten-free and nearly identical in flavor. Make sure your mirin is also gluten-free —? most are, but some brands add small amounts of corn syrup or other additives, so check the label. Every other ingredient in this recipe is already gluten-free.
How long can I marinate chicken or salmon in teriyaki sauce?
Chicken thighs can go 2 to 24 hours. Chicken breasts, 30 minutes to 4 hours. Salmon and other fish, no more than 30 minutes —? the soy sauce will start to chemically 'cook' the fish and change its texture if you leave it longer. Tofu can marinate for up to 24 hours and benefits from the extended time.
Is homemade teriyaki sauce lower in sodium than store-bought?
Using low-sodium soy sauce, yes —? significantly. Many bottled teriyaki sauces contain 500 to 700 mg of sodium per two-tablespoon serving. This homemade version with low-sodium soy sauce comes in around 350 to 400 mg per two-tablespoon serving, and you can reduce it further by substituting coconut aminos for half or all of the soy sauce.
Can I freeze teriyaki sauce?
You can, but the cornstarch-thickened version may separate or turn slightly grainy after freezing and thawing. It's still usable —? just whisk it vigorously while reheating and it will mostly come back together. If you know you're planning to freeze it, make the base without the cornstarch slurry and add the slurry fresh when you're ready to use it.
Do I have to use sesame oil and can I use more of it?
Sesame oil is optional but strongly recommended —? it adds a toasted, nutty depth that rounds out the whole sauce. However, a little goes a long way. One teaspoon is enough. Adding more will overpower the other flavors and make the sauce taste like straight sesame, which is not what we're going for here. Treat it like a finishing accent, not a base ingredient.