Japanese Teriyaki Sauce

"This recipe has been passed down by my Japanese grandmother."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:




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

Questions & Replies

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  1. Cassie Lee
    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.
  2. stefresh
    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!
  3. az935454
    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!
  4. swsetiadi
    I love it. I marinated beef ribs with it and I really enjoyed my big lunch.
  5. Lavender Lynn
    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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