6 Reviews

I LOVE this recipe! I have made it several times with great results. I have followed the recipe as written and it was very good, but I now add 1/2 tsp minced fresh ginger in place of the powder and it is even better in my opinion. I have recently omitted the 1 tsp of salt and found it was just fine without. Great recipe I will never even try another one.

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Cassie Lee April 03, 2015

This was amazing! I did have to tweak mine a bit as I don't have mirin and I can't tolerate garlic, but it still came out pretty good! The changes I made were 1/4 cup of kikkoman soy sauce (didn't have light soy sauce), 1/4 cup of white wine vinegar, 3/4 cup of white sugar, and a generous pinch of ground ginger. I did add a bit of cornstarch to thicken it up as well. I dissolved about a tablespoon of cornstarch in 1/3 cup of water and added it in a bit and let it boil and simmer. I wish I had sesame seeds to garnish the dish with and make it a bit more authentic! This will definitely be my go to recipe for teriyaki sauce from now on!

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stefresh June 03, 2013

I have to confess I didn't have miren or sake so I just used white wine. Overall the flavor was good despite that though. Only thing was, it didn't thicken up as I expected. I had to add a bit of cornstarch to get it to be more like a BBQ sauce consistency. Keep in mind when making this, the flavors change as it cooks, so hold off adding more of anything until closer to the end. BTW I used low sodium soy and it was still pretty salty, so go easy on the salt at first. I will make this again, but will experiment with it more next time. Looking forward to using it on my sushi tonight. Thank you!

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az93 February 06, 2013

I love it. I marinated beef ribs with it and I really enjoyed my big lunch.

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swsetiadi May 04, 2008

Really nice, simple and delicious combination of classic flavors. I used about half the sauce to marinade chicken tenders, broiled them, and served the rest of the sauce over jasmine rice. Made for Pick A Chef Spring 2008.

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Lavender Lynn April 24, 2008

Best tasting Teriyaki sauce I ever had! I love the ingredient mix. I kept tasting it as I was making it and every time I added the next ingredient, it just tasted even more incredible. Boiling this sauce and then simmering it gave it a light syrupy consistency that you don't always see in Teriyaki sauces which was really nice. I served this with a chicken & vegetable stir-fry and it was simply awesome. Thank you for sharing this. This has gone into my "favorites" file.

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Pinot Grigio April 22, 2008
Japanese Teriyaki Sauce