Teriyaki Sauce

By Genevieve Ko

Published July 14, 2021

Teriyaki Sauce
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
15 minutes
Rating
4(400)
Comments
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The beauty of teriyaki sauce is in its balance of salty and sweet without the noise of sharp garlic, hot chiles or any other ingredients. You can add seasonings, if you like, or stick to the original, which calls for only sake, soy and mirin. Brown sugar gives this blend gloss and a syrupy consistency ideal for drizzling over ready-to-eat ingredients. But you could also skip the sugar and simmer just sake, soy sauce and mirin in the proportions below with your dish, thickening it into a glaze that clings to the main ingredient.

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Ingredients

Yield:About 1¼ cups
  • ½cup sake
  • ½cup soy sauce
  • ⅓cup mirin
  • 3packed tablespoons dark brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)

194 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 5 grams protein; 2808 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the sake, soy sauce, mirin and brown sugar in a small saucepan. Bring to a light boil over medium heat, stirring to dissolve the sugar. Continue boiling, stirring occasionally, until the liquid thickens and a raft of tan foam bubbles on the surface, 7 to 10 minutes.

  2. Step 2

    Remove from the heat and use immediately or refrigerate in an airtight container for up to 2 weeks. When ready to use, reheat until warm and runny, and drizzle over grilled, seared or broiled salmon, sablefish, yellowtail, chicken, pork, steak, tofu, eggplant, asparagus, broccoli, or summer or winter squash. Use as a seasoning to mix into meatballs or patties.

Ratings

4 out of 5
400 user ratings
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Comments

Claudia

I make this all the time - add two more things to this recipe and you will have perfection. When you combine all the ingredients in the beginning, grate a half teaspoon fresh ginger into it and also add a smashed garlic clove.

Kent

I love you guys but the ultimate Terryaki sauce is by Ivan Orkin himself. Soy, Mirin, Sake and Oyster Sauce in equal 1/4 cup measures + 1 TB of sugar. Away you go, nothing more to be said.....

hypeatia

A bird's eye chilli minced in elevates this, and goes great with the chicken.

laura

4 T dark brown sugar 1 T ginger

Bets

What kind of sake? Dry or sweet?

Kevin

This recipes needs either grated or finely chopped ginger, and finely chopped garlic. I use sherry instead of the sake and mirin because I don't have either on hand.

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