Teriyaki Sauce

By Genevieve Ko

Published July 13, 2021

  • Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Media 1 of 1
Total Time
15 minutes
Rating
4(451)
Comments
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The beauty of teriyaki sauce is in its balance of salty and sweet without the noise of sharp garlic, hot chiles or any other ingredients. You can add seasonings, if you like, or stick to the original, which calls for only sake, soy and mirin. Brown sugar gives this blend gloss and a syrupy consistency ideal for drizzling over ready-to-eat ingredients. But you could also skip the sugar and simmer just sake, soy sauce and mirin in the proportions below with your dish, thickening it into a glaze that clings to the main ingredient.

Featured in: 20 Simple Sauces That Will Transform Any Meal

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Ingredients

Yield:About 1¼ cups

  • ½ cup sake

  • ½ cup soy sauce

  • ⅓ cup mirin

  • 3 packed tablespoons dark brown sugar

Ingredient Substitution Guide
Nutritional analysis per serving

23 grams carbs; 194 calories; 2806 milligrams sodium; 5 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the sake, soy sauce, mirin and brown sugar in a small saucepan. Bring to a light boil over medium heat, stirring to dissolve the sugar. Continue boiling, stirring occasionally, until the liquid thickens and a raft of tan foam bubbles on the surface, 7 to 10 minutes.

  2. Step 2

    Remove from the heat and use immediately or refrigerate in an airtight container for up to 2 weeks. When ready to use, reheat until warm and runny, and drizzle over grilled, seared or broiled salmon, sablefish, yellowtail, chicken, pork, steak, tofu, eggplant, asparagus, broccoli, or summer or winter squash. Use as a seasoning to mix into meatballs or patties.

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Ratings

4 out of 5
451 user ratings
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Comments

Claudia

I make this all the time - add two more things to this recipe and you will have perfection. When you combine all the ingredients in the beginning, grate a half teaspoon fresh ginger into it and also add a smashed garlic clove.

Kent

I love you guys but the ultimate Terryaki sauce is by Ivan Orkin himself. Soy, Mirin, Sake and Oyster Sauce in equal 1/4 cup measures + 1 TB of sugar. Away you go, nothing more to be said.....

hypeatia

A bird's eye chilli minced in elevates this, and goes great with the chicken.

RJ

Teriyaki as a sauce rather than a cooking method is common among American-Japanese cooking. Not the same as traditional Japanese cooking but a totally valid and delicious cuisine nonetheless. Everyone should enjoy this free of guilt it is not someone's concept of "authentic".

GBS

I added the garlic and ginger as suggested. I substituted mushroom broth for the sake.

Elyse

Use as a marinade for tuna steaks. After an hour or so in the marinade, place in a hot skillet with oil and sear them hard on both sides, so they are crusted outside and cool and red at the center, then serve them over jasmine rice, with steamed greens.

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