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!

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Teriyaki Sauce

  • Author: Lisa Kitahara
  • Total Time: 4 minutes
  • Yield: 1 1/2 cups 1x


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!


  • 9 tbsp soy sauce (130ml)
  • 7 tbsp sake (100ml)
  • 7 tbsp mirin (100ml)
  • 4 tbsp cane sugar (50g)


  1. 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. 


  • Helpful Equipment: storing jar
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 2 minutes
  • Cook Time: 2 minutes
  • Category: sauces
  • Method: stove top
  • Cuisine: japanese


  • Serving Size: 1 tbsp

Keywords: teriyaki sauce

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. 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 🙂

    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!

  3. 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.