Teriyaki Sauce

I love a thick and sickly sweet teriyaki sauce as much as the next guy/gal, but if that’s what you’re looking for, this is not it. It’s still a sweet sauce, don’t get me wrong, but this here is much more balanced and savory than what you might find in a jar at the supermarket. This sauce only has a handful of ingredients, and it’s not meant to obliterate all other flavors, but rather accent and accompany whatever it is your cooking, be it steak, salmon, chicken, tofu, veggies, or simply drizzled over rice.

*Pair this with my Japanese White Sauce for a match made in culinary heaven (if you believe in that sort of thing).

Best Friends

*I like to let any protein that I am cooking marinate in a small amount of the teriyaki sauce for a few hours or overnight before cooking. Using a plastic bag for marination will allow you to use less sauce and ensure that the protein is in contact with the marinade on all sides, and a hot grill is your best friend when it comes to the cookery.

Imagine the possibilities

Teriyaki Sauce

  • Servings: 6oz
  • Print


  • 50g / 2″ – Ginger, large chunks
  • 25g / 1/8c – White Sugar
  • 25g / 1/8c – Brown Sugar
  • 70g / 1/4c – Mirin
  • 60g / 1/4c – Soy Sauce
  • 60g / 1/4c – Water (sub sake if you have some extra lying around)


  1. Combine all in a small pot and simmer for 10 minutes.
  2. Allow to cool with ginger in it.
  3. *Optional: thicken with cornstarch slurry if you must

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