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    You are in: Home / Recipes / Japanese Teriyaki Sauce Recipe
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    Japanese Teriyaki Sauce

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 03, 2013

      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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    • on February 06, 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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    • on May 04, 2008

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

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    • on April 24, 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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    • on April 22, 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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    Nutritional Facts for Japanese Teriyaki Sauce

    Serving Size: 1 (411 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 665.1
     
    Calories from Fat 1
    57%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 11097.8 mg
    462%
    Total Carbohydrate 151.2 g
    50%
    Dietary Fiber 1.3 g
    5%
    Sugars 138.6 g
    554%
    Protein 16.0 g
    32%

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