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Classic Teriyaki Sauce

Several years ago I started making my own teriyaki sauce once I realized how easy it was.  There are many variations on teriyaki sauce, but this one is my favorite because it’s pure. It’s classic.  It’s so good, I could drink it straight.  It’s also economical and you can tailor it to suit your taste by adding ginger, red pepper flakes, and other goodies.

Cheers!

Teriyaki Sauce

Teriyaki Sauce

Flank Steak and Teriyaki sauce are a match made in heaven.  Marinate then grill.  Let rest 10 minutes, slice against the grain and plate it up.

Teriyaki Flank Steak

Teriyaki Flank Steak

Classic Teriyaki Sauce

  • Servings: Depends on your ratios
  • Difficulty: easy
  • Print

This recipe has equal ratios of the 3 basic ingredients.  Double or triple the recipe as you see fit.  Add chopped garlic, ginger or red pepper flakes for a variation on the flavor.

Ingredients

  • 1 cup soy sauce
  • 1 cup Mirin
  • 1 cup light brown sugar or white sugar

Directions:

  • Open the windows – this sauce is a bit pungent but totally worth it.
  • Mix the soy sauce, Mirin and sugar in a large and deep stock pot.  Use a larger pot that you think you will need….twice the size, in fact.  Add whatever additional ingredients you prefer.  I love ginger, garlic and chili flake.  Bring to a soft boil then reduce to a simmer with the lid off.  Stir frequently.  Now is why you will understand why the large pot, when stirring, this mixture will double in volume, creating this hot molten mass of lava like sauce.  If your pot is too small, it will boil over and you will have a colossal mess on your hands.
  • You will want to reduce the sauce until it reaches a thicker consistency, whatever you prefer.  I like it to coat the back of a spoon when tested, nice & glossy and it tastes sweet but also salty, nicely balanced.
  • Let cool and then jar it up – sell it to your friends.  It’s gold.

Here we have Beef Teriyaki Stir-fry and below that a Teriyaki Bowl – Homestyle (with chicken).

We also use the sauce for dipping and marinating.

Beef Teriyaki Stir-Fry

Beef Teriyaki Stir-Fry

Teriyaki Bowl

Teriyaki Bowl

3 replies »

    • Hi Rosie! Mirin is a sweet rice wine vinegar and is available at most larger grocery stores. You’ll find it next to the soy sauce and other rice wine vinegars. It’s sweet but also a bit salty and has a tang. I’ll send a link on substitutes…although one of the crucial aspects of mirin is that it lends an incredible glossiness to the teriyaki sauce, makes it really velvety. If you make this, you’ll want your windows open – haha…cook it down to whatever texture you like. I reduce mine quite a bit because we like our teri to be a thicker consistency. Sometimes I add a bit more sugar if it’s not sweet enough. We love it with garlic, ginger and red pepper flakes too. It’s good stuff. I always make extra for the boy’s refrigerators and they let me know when they’re starting to run low. 🙂 Here’s a link on mirin…hope this posts OK. http://www.amazon.com/Kikkoman-Aji-Mirin-Sweet-Cooking-Rice/dp/B0002YB20Q

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  1. That’s exactly what I’ve been missing! The recipe I have for a teriyaki marinade just doesn’t cut it as a sauce – not thick enough, glossy, etc. I’ve wanted to make my own with a GF soy sauce, so I’ll definitely try this one. And yes, I like mine with garlic and ginger too.
    Thank you!

    Like

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