Japanese Teriyaki Sauce

Total Time
Prep 20 mins
Cook 0 mins

This recipe has been passed down by my Japanese grandmother.


  1. Heat all ingredients in a pot.
  2. Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
  3. Remove from heat and cool.
  4. This sauce can be stored in an air-tight jar in the refrigerator.
Most Helpful

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.

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!

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!

az93 February 06, 2013