Homemade Teriyaki Sauce
A rich, glossy, and flavorful teriyaki sauce that’s perfect for glazing chicken, drizzling over rice, or using as a dipping sauce for dumplings, veggies, and more. This simple, homemade version is fresher and better than store-bought.
Servings: 4 servings
Calories: 62kcal
Cost: $2.50
Equipment
- Small saucepan
- Whisk or spoon for stirring
Ingredients
- ¼ cup soy sauce low-sodium recommended
- ¼ cup mirin*
- ¼ cup Japanese cooking wine sake
- ¼ cup water
- 1 tablespoon white sugar
Instructions
- In a small saucepan over high heat, combine all ingredients.
- Bring to a boil, then reduce heat to medium-low. Let simmer, stirring frequently, until the sauce reduces by half and thickens, about 10 to 15 minutes.
- Remove from heat and let cool to room temperature before serving. The sauce will thicken slightly as it cools.
Notes
*Most supermarkets carry mirin as Kikkoman Manjo Aji Mirin Cooking Rice Wine in the Asian section of the store.
- Substitutions: If you can’t find mirin, seasoned rice vinegar is a reasonable substitute, though it will add a bit more tanginess. You can also use a mix of honey and water (1:1) for a mild alternative.
- Storage: Store in an airtight container in the fridge for up to two weeks. Reheat gently before using if needed.
- Variations: Want a thicker sauce? Mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce while simmering.
- Serving Ideas: Use as a marinade, stir into stir-fries, brush over grilled meats, or drizzle over rice and veggies for a quick meal boost.
Nutrition
Calories: 62kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 924mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 7g | Calcium: 4mg | Iron: 0.4mg
