Skip the store bought stuff and make teriyaki sauce at home! This is my family's secret Golden Ratio Teriyaki Sauce that comes together in under 5 minutes!
If you recreate this Teriyaki Sauce recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Teriyaki Sauce
Skip the store bought stuff and make teriyaki sauce at home! This is my family's secret Golden Ratio Teriyaki Sauce that comes together in under 5 minutes!
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Total Time: 4 minutes
- Yield: 1 ½ cups 1x
- Category: sauces
- Method: stove top
- Cuisine: japanese
Ingredients
- 9 tbsp soy sauce (130ml)
- 7 tbsp sake (100ml)
- 7 tbsp mirin (100ml)
- 4 tbsp cane sugar (50g)
Instructions
- Add the soy sauce, sake, mirin and sugar to a sauce pan over medium low to medium heat. Without bringing it to a boil, stir with a spoon spoon until the sugar completely dissolves. Remove from heat, pour into a storing jar and keep at room temperature or in the refrigerator for up to 3 months.
Notes
- Helpful Equipment: storing jar
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
Nutrition
- Serving Size: 1 tbsp
Keywords: teriyaki sauce
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FiFi says
Hi, what if I don't hv Sake? May I use broth or water or chinese wine? what wld you recommend?
Lisa Kitahara says
I suggest water 🙂
Ken says
Perfectly balanced and super simple to make!
★★★★★
michaela young says
Great recipe! I just use water instead of the sake as suggested in previous comments and it sis delicious. Super quick and easy to make also.
★★★★★
Xtine says
Made a big bottle, used it a bunch, love it too death. I always made mine with rice vinegar but i really like the depth the mirin and sake give it much better.
★★★★★
Yvie says
This was so easy & quick to make! I love recipes like this especially since the flavor is leagues above commercial products. It’s so wonderful when people share recipes that are authentic and illustrate just how easy it is to create such fantastic flavors!
★★★★★
Brooke says
Love this teriyaki sauce! It’s so simple that I feel a little silly for buying store bought for so long. This is now a staple sauce I’ll keep remaking.
★★★★★
Yalcin says
Soooooo easy and what your get back for it is gold!
★★★★★
Elisabeth says
Aaaand just like that, store-bought teriyaki sauce is ruined. I hate measuring ingredients when I cook (oops) but I made sure to follow this one and it was so worth it!
★★★★★
Angela says
It s a much better version compared to store-bought as it's very easy to make, tastes perfectly and can be used in cooking and most of all, zero waste! Love it! Thanks for sharing!
★★★★★
Marie Lou says
Sooo good thanks for this basic ingredient of the japanese kitchen🤎
★★★★★
Rachel says
Hi Lisa! I am not sure i’ll be able to find mirin, can i substitute soy sauce instead? Thank you! 🙏🏼
Lisa Kitahara says
No, sorry mirin and soy sauce are completely different!
Aoife Ryan says
I made this last week for the first time and it was amazing! I substituted a cheap white wine for the sake on the advise of my Japanese SIL as I had no access to the saki needed for this in Ireland. It worked really well
★★★★★
Onwdis says
So simple but delicious. 💛
★★★★★
Dimilia Prasyandhana says
Very easy and simple to make! Love it! ❤️ Thanks for sharing!
★★★★★
Christina Fussell says
This is delicious! I made it using water instead of sake. I can’t see myself ever buying pre-made teriyaki sauce again. However, I’d like to try the original recipe.
Is the type of sake in this sauce pasteurized or unpasteurized? Would something with crisp and fruity notes be alright like Junmai Ginjo? I wasn’t sure if there’s a specific sake for cooking you’d recommend, or if just about any sake would work.
★★★★★
Kim Benjamin says
THE ONLY ONE I USE
And now I brag to everyone that this is the tastiest, easiest, truest way to make teriyaki, I just love how it thickens and how everything is balanced <3 Thanks!
★★★★★
Ella says
I made this the other day and it tasted so good! I have a few questions about it;
1) Is the consistency meant to lean more watery? When I made it it was quite runny, which I don't mind. But I also might have done it wrong!
2) I used aji-mirin, I tried to find hon-mirin but was unable to. Is there a product you would recommend? Does it matter too much if it's aji or hon?
I was also planning on making a ton (I have a surplus of ingredients) and bottling it up and gifting it to friends and family 🙂