Teriyaki Sauce
Make authentic Japanese teriyaki sauce at home with just 4 ingredients! Learn the easy method for a glossy, sweet-savory sauce everyone will love.
- Total time
- 15 min
- Active time
- Unknown
- Yield
- 1, 1 (240-ml) cup
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
Ingredients for Teriyaki Sauce
To make the teriyaki sauce, you’ll need only the 4 most basic ingredients from the Japanese pantry: Soy sauce – Use only Japanese soy sauce as it has a different flavor profile from Chinese, Thai, or Korean soy sauce.
Sake – This Japanese rice wine adds complexity and a hint of fruitiness. I recommend Gekkeikan, Sho Chiku Bai, or Ozeki brands. You can find sake at Japanese and many Asian grocery stores or at any major liquor store. Mirin – This Japanese sweet rice wine is an essential ingredient in many Japanese recipes. It adds a delicate sweetness and fragrance and gives the sauce a nice luster. Sugar – Sugar adds sweetness and balances the sauce’s savory taste. It is also what gives the glaze its thick, glossy texture. Find the printable recipe with measurements below. JUMP TO RECIPE Substitutions Soy sauce: You could use low-sodium soy sauce, tamari, or gluten-free soy sauce.
Substitutions
Soy sauce: You could use low-sodium soy sauce, tamari, or gluten-free soy sauce.
Sake: If you can’t find it, you can substitute Chinese rice wine, dry sherry, or water. Mirin: If you don’t have it, you could substitute ¼ cup sake + ¼ cup water + 3 Tbsp sugar. To skip the sake, you could use ½ cup water + 3 Tbsp sugar. Sugar: We don’t use honey or maple syrup because they have distinct flavors. You can use them if that’s your preference, but be careful as they can burn easily during cooking.
Nami’s Recipe Tips: Creamy texture
Reduce the sauce to thicken it – We reduce Japanese teriyaki seasoning in the pan until it reaches a thicker consistency.
The sauce will thicken more as it cools – You’ll know the sauce is done simmering when small bubbles will start to rise and appear on the surface. Please keep in mind that the sauce will continue to thicken off the heat, so don’t simmer it longer than 10–15 minutes.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
½ cup sake ½ cup mirin ½ cup soy sauce (use GF soy sauce for gluten-free) ¼ cup sugar.
Required setup
Equipment
frying pan
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Different Ways to Use Teriyaki Sauce
The wonderful thing about teriyaki sauce is its versatility.
Here are some of my favorite ways to use this sauce. As a glaze – use it over your grilled or pan-fried dishes, like teriyaki salmon, teriyaki chicken, or teriyaki tofu (see the recipes below). In stir-fries – Use it to season Stir-Fried Vegetables. In donburi rice bowls – Mix with dashi and make Oyakodon and Gyudon. In simmered dishes – Mix with dashi and Nikujaga (Japanese Meat and Potato Stew).
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Method Overview
Structured method notes that are separate from the step timeline.
What is Teriyaki Sauce?
Teriyaki (照り焼き) in Japanese actually describes a cooking method that first appeared in Japan in the 1600s.
Teri (照り) means luster and yaki (焼き) means grilled, broiled, or pan-fried, which is the common choice for Japanese home cooks. It essentially refers to any food cooked this way that’s brushed with a shiny glaze called tare (タレ).
Cooking
Step 1 – Heat the ingredients.
In a medium-sized saucepan, combine sake, mirin, soy sauce, and sugar. Bring the mixture to a boil over medium heat and continuously whisk the sauce until the sugar is dissolved.
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Cooling
Step 3 – Remove from the heat and cool.
The sauce will continue to thicken as it cools. It’s now ready to use in your favorite recipe.
Variations and Customizations
Adjust the seasoning ratio.
Feel free to adjust the seasoning to your taste. My recipe uses this ratio: 2 parts soy sauce, 2 parts sake, 2 parts mirin, and 1 part sugar (2:2:2:1).
Source video
Source video
Method Timeline
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
15 min
Total time from the source recipe card.
Step 1
Gather all the ingredients. See Notes below for half-portion ingredients and substitutions for sake and mirin.
Image detailsGather all the ingredients. See Notes below for half-portion ingredients and substitutions for sake and mirin.Just One Cookbook · Teriyaki Sauce 照り焼きのたれDev reference Inputs and tools2
Uses
- ½ cup sake
- ½ cup mirin
Step 2
In a saucepan, add ½ cup sake, ½ cup mirin, ½ cup soy sauce, and ¼ cup sugar. Bring the mixture to a boil over medium heat and continuously whisk the sauce until the sugar is dissolved.
medium heat
Image detailsIn a saucepan, add ½ cup sake, ½ cup mirin, ½ cup soy sauce, and ¼ cup sugar. Bring the mixture to a boil over medium heat and continuously whisk the sauce until the sugar is dissolved.Just One Cookbook · Teriyaki Sauce 照り焼きのたれDev reference Visual cue
until the sugar is dissolved.
Checks1
Visual cueInfoVisualuntil the sugar is dissolved.
Expected state: until the sugar is dissolved.
Inputs and tools2
Uses
- ½ cup soy sauce ((use GF soy sauce for gluten-free))
- ¼ cup sugar
Why and source
This step has reviewed source-backed guidance.
- Source: Teriyaki Sauce 照り焼きのたれ
Step 3
Once boiling, lower the heat to medium-low. Simmer for 10–15 minutes or until the sauce is thickened. As you mix the sauce or tilt the saucepan, small bubbles will start to rise and appear on the surface. When this happens, the sauce is ready to use.
Image detailsOnce boiling, lower the heat to medium-low. Simmer for 10–15 minutes or until the sauce is thickened. As you mix the sauce or tilt the saucepan, small bubbles will start to rise and appear on the surface. When this happens, the sauce is ready to use.Just One Cookbook · Teriyaki Sauce 照り焼きのたれDev reference Visual cue
Once boiling, lower the heat to medium-low.
Checks2
Visual cueInfoVisualOnce boiling, lower the heat to medium-low.
Expected state: Once boiling, lower the heat to medium-low.
TimingInfoTimingfor 10–15 minutes
Target: 10-15 minute
Expected state: Simmer for 10–15 minutes or until the sauce is thickened.
Why and source
This step has reviewed source-backed guidance.
- Source: Teriyaki Sauce 照り焼きのたれ
Step 4
Pour the sauce into a sterilized jar and leave uncovered to cool. The sauce will thicken as it cools.
Image detailsPour the sauce into a sterilized jar and leave uncovered to cool. The sauce will thicken as it cools.Just One Cookbook · Teriyaki Sauce 照り焼きのたれDev reference Checks1
HoldingMain recipeSource holding instruction
Pour the sauce into a sterilized jar and leave uncovered to cool. The sauce will thicken as it cools.
Why and source
This step has reviewed source-backed guidance.
- Source: Teriyaki Sauce 照り焼きのたれ
Step 5
Once cooled, close the lid and store in the refrigerator for up to 2–3 weeks.
Step 6
Teriyaki Salmon: Season thin-sliced salmon fillets with salt and freshly ground black pepper. Lightly coat the salmon with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil or butter. Add the salmon to the pan and cook it on one side for 3 minutes. Once nicely browned, flip the salmon. Add 1 Tbsp sake and cover to cook for another 3 minutes. Remove the lid and spoon the teriyaki sauce over the salmon to coat well.
medium heatFry Pan
Image detailsTeriyaki Salmon: Season thin-sliced salmon fillets with salt and freshly ground black pepper. Lightly coat the salmon with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil or butter. Add the salmon to the pan and cook it on one side for 3 minutes. Once nicely browned, flip the salmon. Add 1 Tbsp sake and cover to cook for another 3 minutes. Remove the lid and spoon the teriyaki sauce over the salmon to coat well.Just One Cookbook · Teriyaki Sauce 照り焼きのたれDev reference Visual cue
Once nicely browned, flip the salmon.
Checks2
Visual cueInfoVisualOnce nicely browned, flip the salmon.
Expected state: Once nicely browned, flip the salmon.
TimingInfoTimingfor 3 minutes
Target: 3 minute
Expected state: Add the salmon to the pan and cook it on one side for 3 minutes.
Inputs and tools1
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Teriyaki Sauce 照り焼きのたれ
Step 7
Teriyaki Chicken: Season boneless, skin-on chicken thighs (or chicken breast, if you prefer) with salt and freshly ground black pepper. Lightly coat the chicken with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil or butter. Add the chicken to the pan, skin side down, and cook until browned. Flip the chicken and cover the pan until the chicken is cooked through. Wipe off the oil from the frying pan with a paper towel. Spoon the teriyaki sauce over the chicken to coat well.
medium heat
Image detailsTeriyaki Chicken: Season boneless, skin-on chicken thighs (or chicken breast, if you prefer) with salt and freshly ground black pepper. Lightly coat the chicken with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil or butter. Add the chicken to the pan, skin side down, and cook until browned. Flip the chicken and cover the pan until the chicken is cooked through. Wipe off the oil from the frying pan with a paper towel. Spoon the teriyaki sauce over the chicken to coat well.Just One Cookbook · Teriyaki Sauce 照り焼きのたれDev reference Visual cue
until browned.
Checks1
Visual cueInfoVisualuntil browned.
Expected state: until browned.
Why and source
This step has reviewed source-backed guidance.
- Source: Teriyaki Sauce 照り焼きのたれ
Step 8
Teriyaki Tofu: Drain well a block of firm tofu (pressing it or microwaving it for 1 minute). Cut the tofu into steaks (slabs) and lightly coat them with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil. Add the tofu steaks and cook on both sides until golden brown. Spoon the teriyaki sauce over the tofu steaks to coat well.
medium heat
Image detailsTeriyaki Tofu: Drain well a block of firm tofu (pressing it or microwaving it for 1 minute). Cut the tofu into steaks (slabs) and lightly coat them with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil. Add the tofu steaks and cook on both sides until golden brown. Spoon the teriyaki sauce over the tofu steaks to coat well.Just One Cookbook · Teriyaki Sauce 照り焼きのたれDev reference Visual cue
until golden brown.
Checks2
Visual cueInfoVisualuntil golden brown.
Expected state: until golden brown.
TimingInfoTimingfor 1 minute
Target: 1 minute
Expected state: Teriyaki Tofu: Drain well a block of firm tofu (pressing it or microwaving it for 1 minute).
Why and source
This step has reviewed source-backed guidance.
- Source: Teriyaki Sauce 照り焼きのたれ
Step 9
You can also pour additional teriyaki sauce onto the finished dish.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Storage and Usage Tips
To store: You can use the homemade sauce immediately as needed or store it in an airtight, sterilized jar like a mason jar in the refrigerator for up to 2–3 weeks.
To use: Add a tablespoon or more to the pan with your already cooked fish, seafood, chicken, tofu, steak, mushrooms, or vegetables. Coat well, then turn off the heat.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
It tastes better than store-bought – The best teriyaki seasoning is homemade!
I really like that this homemade version uses no flavor enhancers and other additives, so I know exactly what I’m serving to my family. A simple sauce with only 4 basic ingredients – You’ll enjoy these authentic flavors from the foundational seasonings of Japanese cooking—soy sauce, sake, mirin, and sugar.
More Homemade Sauce Recipes
If you love this homemade Teriyaki Sauce recipe, you’re in for a treat with these other irresistible Japanese sauce recipes.
Homemade Tonkatsu Sauce Homemade Ponzu Sauce.
Article photos
Photos used with the article notes.
Source: Teriyaki Sauce 照り焼きのたれ
Testing notes
Useful tests and side-by-side notes after the method is clear.
How do you thicken teriyaki sauce?
Traditional Japanese teriyaki sauce thickens by simmering and reducing, not by using cornstarch.
As the liquid reduces, sugar creates a glossy texture. The sauce continues to thicken naturally as it cools.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
1, 1 (240-ml) cup
Mixture
Source step 2 creates or uses mixture.
Sauce
Source step 2 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
with alcohol: ½ cup dry sherry or Chinese rice wine
with alcohol: ½ cup dry sherry or Chinese rice wine
with sake: ¼ cup sake + ¼ cup water + 3 Tbsp sugar
with sake: ¼ cup sake + ¼ cup water + 3 Tbsp sugar
without sake: ½ cup water + 3 Tbsp sugar
without sake: ½ cup water + 3 Tbsp sugar
More source notes
Useful article notes that do not need to interrupt the cooking method.
Notes
Substitution for ½ cup sake: with alcohol: ½ cup dry sherry or Chinese rice wine without alcohol: ½ cup water Substitution for ½ cup mirin: with sake: ¼ cup sake + ¼ cup water + 3 Tbsp sugar without sake: ½ cup water + 3 Tbsp sugar For a ha
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Source and Origin
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Adapted from source
Imported from the just-one-cookbook page for dev review.
Copy risk: Unchecked
Teriyaki Sauce 照り焼きのたれ
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