Homemade Teriyaki Sauce – 2 Easy Ways!

There is no sauce as iconic as Teriyaki sauce! You can purchase ready-made teriyaki sauce easily, but you can also make your own. In this post, I’m sharing my favourite recipe for making homemade teriyaki sauce!

Whether you’re looking for an authentic taste or a non-alcoholic (no sake, no mirin) version, I’ve got you covered! This versatile sauce is perfect for marinating, grilling, stir-frying, and even as a dipping sauce.

What is Teriyaki Sauce?

Teriyaki sauce is a popular Japanese sauce known for its sweet, umami savoury, and tangy flavour profile. It’s typically made with soy sauce, mirin, sake, and sugar. The sauce is a staple in many Japanese dishes, adding a glossy, flavourful coating to meats, seafood, and vegetables. It’s incredibly versatile, with a savoury-sweet flavour profile that’s a crowd-pleaser!

Why You’ll Love My Teriyaki Sauce Recipe

• Easy to Make: Simple ingredients you probably already have in your pantry.
• Versatile: Perfect for marinades, glazes, stir-fries, and dipping.
• Customizable: Make it authentic or non-alcoholic depending on your preference.
• Crowd-Pleaser: A perfect balance of sweet and savoury flavours.

Key Ingredients for Teriyaki Sauce

1. Non-Alcoholic (No Mirin No Sake) Teriyaki Sauce

Authentic teriyaki sauce is easy and straightforward… if you have sake and mirin at the ready at all times! Unless you cook Japanese food all the time, you’re highly likely not to have these two key ingredients on hand. If you try not to cook with alcohol like me as well, this No Mirin No Sake Teriyaki sauce is my absolute go-to!

• Soy Sauce: The base of the sauce, providing a rich umami flavor.

• Brown Sugar & Honey: For sweetness and a beautiful caramelized finish. You can use one over the other, although I find a combination of the two gives the teriyaki sauce a depth that I enjoy.

• Garlic & Ginger: Essential for that classic teriyaki taste.

• Rice or Apple Cider Vinegar: To add that slight fermented tang that’s missing from the omission of sake or mirin, I added just a splash of apple cider vinegar or rice vinegar! Just a tiny splash – don’t worry, your sauce won’t be sour!

• Water: A splash of water is needed to dilute the saltiness of the teriyaki sauce.

• Cornstarch: Optional, but if you prefer a thicker consistency for the sauce, stir this in.

2. Authentic Teriyaki Sauce

If you still have mirin and sake on hand, then go ahead and make the authentic way. It needs just FOUR key ingredients:

• Soy Sauce: The base of the sauce, providing a rich umami flavor.

• Mirin: A sweet rice wine that adds a mild sweetness.

• Sake: A Japanese rice wine that adds depth and traditional tanginess.

• Sugar: For sweetness and a beautiful caramelized finish.

and an OPTIONAL:

• Garlic & Ginger: For an extra layer of flavour!

Key Steps to Making Teriyaki Sauce – Two Ways

1. Non-Alcoholic (No Mirin No Sake)

1. Combine Ingredients

• In a saucepan, mix soy sauce, brown sugar, honey, minced garlic, grated ginger and rice or apple cider vinegar, water and cornstarch.

2. Simmer

• Heat the mixture over low to medium heat, stirring until the sugar dissolves and the flavours meld together.

3. Thicken

• Continue to simmer, until the sauce thickens. Once thick, turn off the heat. Sauce is ready.

4. Cool and Store

• Let the sauce cool before transferring it to an airtight container. Store in the refrigerator for up to two weeks.

2. Authentic Teriyaki Sauce

1. Combine Ingredients

• In a saucepan, mix soy sauce, mirin, sake, and sugar.
• Add minced garlic and grated ginger if using.

2. Simmer

• Heat the mixture over medium heat, stirring until the sugar dissolves.

• If using, cook until garlic and ginger are fragrant.

3. Thicken (Optional)

• Continue to simmer until the sauce thickens slightly, about 10 minutes or so.

• If you prefer a thicker sauce than this, mix cornstarch with water to create a slurry, then add to the sauce. Continue to simmer until the sauce thickens. Once thick to the desired consistency, turn off the heat. The sauce is ready!

How to Level Up Your Teriyaki Sauce

• Make it Spicy: Add chilli flakes to the Teriyaki Sauce for some heat.

• Make it Black and Glossy: Add a tablespoon of dark soy sauce to the teriyaki sauce to give it a rich, and darker colour. The additional layer of umami sweetness is also delicious!

How to Serve

• Marinade: Use it to marinate chicken, beef, or tofu for a few hours before grilling or baking.

• Glaze: Brush it on grilled meats or vegetables for a glossy, flavorful finish.

• Stir-Fry: Add it to your stir-fry for a quick and delicious meal.

• Dipping Sauce: Serve it as a dip for dumplings, spring rolls, or veggies.

Tips and Tricks

• Adjust Sweetness: Teriyaki sauce is SWEET! I usually add a touch LESS sugar, but feel free to adjust the amount of sugar, brown sugar, or honey to suit your taste.

• Consistency: If the sauce is too thick, add a bit of water to reach your desired consistency.

• Extra Flavour: Not traditional, but add a splash of sesame oil for an extra layer of flavour.

• Storage: Store the sauce in an airtight glass jar in the refrigerator for up to two weeks.

Storing and Reheating Instructions

• Storing: Keep your teriyaki sauce in an airtight container in the fridge. It should last for up to two weeks.

• Reheating: Gently reheat the sauce in a saucepan over low heat, stirring occasionally. You can also microwave it in short bursts, stirring in between to ensure even heating. The sauce would have thickened further when cool; stir in a splash of water before reheating to move it along.

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