Traditional Teriyaki Sauce

Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges.

Ready In:
5mins
Serves:
Yields:
Units:

ingredients

directions

  • Gently stir all ingredients together over a medium heat until the honey is dissolved.
  • Ready for use straight away, or bottle and refrigerate for future use.
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@Malaliu
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@Malaliu
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"Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges."
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  1. Gary in AZ
    This is very close to the same recipe I have used for years. Mine leaves out the honey. Got mine from my neighbors, the Takai's, back in the early 70's. Very versatile. Keeps for a long time. And you can add ingredients. Mary Takai used 1 part soy sauce and sake, 1 1/2 parts mirin.
    Reply
  2. Malaliu
    Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges.
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