I received this recipe from a Japanese woman and it's the best teriyaki sauce I have ever had.
Hi! I am the submitter of this recipe, and this is an AUTHENTIC teriyaki recipe. In Japan they do not use less sodium soy sauce. I myself do, but I wanted to stay true to the recipe when I submitted it. So, if you are the type of person who isn't used to salt, or prefers an americanized sweeter teriyaki, this may not be for you :) Enjoy!
Read MoreI don't think I've ever rated a recipe one star, and I hate to go against all the 5 star reviews, but I have to say I really didn't like this! I didn't want to look up my usual recipe, so I thought I'd try this one, given all the great reviews. I thought it was soooo salty, (and I use low-sodium soy sauce.) I kept adding sugar to try and cut the saltiness. I've managed to salvage it that way, but I probably added close to 1 cup of sugar, and I don't think my kids are going to like this (though we'll give it a shot) I looked up my recipe, which is from a Japanese cookbook, and it's basically equal amounts of soy/mirin/sake(or not, there are variations), along with about half the amount of sugar. So, 2:2:1, soy, mirin and sugar. I always add garlic and black pepper, and sometimes the vinegar, usually not though. I also don't usually add the oil (though my recipe does call for a tiny amount) Anyway, I guess our tastes are for a sweeter, stickier teriyaki sauce, and this recipe just wasn't it. Sorry!
Read More Hi! I am the submitter of this recipe, and this is an AUTHENTIC teriyaki recipe. In Japan they do not use less sodium soy sauce. I myself do, but I wanted to stay true to the recipe when I submitted it. So, if you are the type of person who isn't used to salt, or prefers an americanized sweeter teriyaki, this may not be for you :) Enjoy!
I don't think I've ever rated a recipe one star, and I hate to go against all the 5 star reviews, but I have to say I really didn't like this! I didn't want to look up my usual recipe, so I thought I'd try this one, given all the great reviews. I thought it was soooo salty, (and I use low-sodium soy sauce.) I kept adding sugar to try and cut the saltiness. I've managed to salvage it that way, but I probably added close to 1 cup of sugar, and I don't think my kids are going to like this (though we'll give it a shot) I looked up my recipe, which is from a Japanese cookbook, and it's basically equal amounts of soy/mirin/sake(or not, there are variations), along with about half the amount of sugar. So, 2:2:1, soy, mirin and sugar. I always add garlic and black pepper, and sometimes the vinegar, usually not though. I also don't usually add the oil (though my recipe does call for a tiny amount) Anyway, I guess our tastes are for a sweeter, stickier teriyaki sauce, and this recipe just wasn't it. Sorry!
This is the best teriyaki sauce ever made! I substituted 2 teaspoons of hot chili oil instead of the black pepper and red pepper flakes and ended up with a the most flavorful, perfectly spicy sauce ever. The spice factor lessens while cooking so up to a tablespoon or more of the chili oil could be added. I can't imagine anyone would want to reduce this sauce as it is so flavorful, so to thicken it I add a cornstarch/water mixture while I am cooking with it. Wonderful proportions and very versitile; also good with a little onion. Better than any Chinese restaurant-that's for sure! Update: I recently took this sauce out of my fridge after sitting for about a month and let me tell you! It is even better - if that is at all possible!!!
Hands down the very best teriyaki sauce I have ever had, and that's saying a lot, coming from this 20+ year veteran chef! The only change I made was to add 2 tsp cornstarch dissolved in a small amount of cold water, added to the final simmer. This gave the sauce a little body and helped it cling to the meat. Marinated a top round steak in it for about 4 hours. Teriyaki lovers, take note. Be sure to bookmark this recipe, as it's absolutely phenomenal! Many thanks for posting it.
This is one of the best home-made teriyaki sauces I have had... they are very difficult to flavor properly without being too salty and this one, made with Low Sodium Soy Sauce and thickened with two tbsp. of corn starch mixed in a little water to form a paste is very close to restaurant teriyaki. Be careful though - too much garlic will qickly overpower this sauce. Another great addition is half an onion carmelized in the ginger and sugar, set to simmer in the Mirin. MMM!
Oh, for ten stars! Wonderful, wonderful recipe - never had teriyaki sauce this good! We followed the recipe exactly. We found the mirin and the rice vinegar in the natural foods section of our grocery store. DO use all the garlic and DO use fresh ginger! Thank you, Celeste! (I HAD to use that beautiful name! My daughter is Genevieve!)
My husband flipped over this sauce! I used regular white wine instead of mirin and ommitted the red pepper flakes, but I doubt either of these substitutions made a difference in the final product. I cut up some chicken thighes, sauteed them, and then tossed them in the sauce - delicious!
This is absolutely fantastic! I've made this so many times since discovering the recipe and used it for everything from a marinade for salmon to a dipping sauce to a spread for sandwiches. I thicken it with different amounts of cornstarch depending on what I'm using it for. For a glaze/marinade, I find two teaspoons of cornstarch plus enough water to dissolve it in is perfect, but I've even gone up to two tablespoons + water to make a really really thick sauce. Love this recipe!
Delicious! I thickened it up with cornstarch and water like others did and it is fantastic as a marinade or dipping sauce for gyoza.
This came out great, used on broiled salmon, tasted just like a Japenese resturant. I did sprinkle with sesame seed when serving.
OMG!!!!! There's a popular thick bottled teriyaki basting sauce that's been my favorite for years. Not any more! I used this recipe the other evening for my Grilled Teriyaki Chicken and Stir Fry Vegetables. I added green onion to the seasonings and put the cooked sauce mixture in a blender. I set aside some to add to the veggie stir fry and my pan fried noodles. I thickened the rest with cornstarch and basted my marinated chicken breasts while they were on the grill. I experimented with the marinade, using minced ginger, onion and garlic, soy sauce, rice vinegar, a drop or two of sesame oil, a touch of mirin and a bit of peanut oil. It was without question the most sensational dish I have ever prepared! I love Japanese and Asian cuisine, and I have to say, this tasted better than anything I've ever ordered from a restaurant or take-out joint. It just tasted so authentic. Thank you so much for posting this recipe! If anybody wants to know my vegetable stir fry mix, let me know and I'll post it. Scott
Incredible flavor! I am from Hawaii and this is teriyaki sauce at its finest. My family prefers this over any name brand teriyaki bottled sauce. Great for making stir fry!
this sauce is better than the one freshly made at one of our favorite restaurants. do not pass it up! it's good with chicken.
A few years ago, I pulled together a complete Japanese meal for my father for his birthday (after he came home from Japan raving about the amazing food). I used this recipe for both the chicken yakisoba and as one of the dipping sauces for gyoza and WOW does it beat the pants off of anything you can buy in a store! Even the owners of the Asian store down from my house loved this recipe (now they know why I've turned down all of their bottled teriyaki sauces since). I've made triple batches and bottled it up to have in my fridge (strain it through a cheesecloth first, or you'll taste nothing but garlic and ginger). Absolutely wonderful recipe and so easy to pull together!
Excellent recipe! I didn't use fresh ginger because it can be a little overpowering. I used a ginger rice vinegar instead of regular rice vinegar for a little of the ginger flavor.
I didn't have sweet rice wine. I used 1/3 cup cooking sherry (now see it should have been 2/3). I used two spoonfuls of fresh minced garlic. I didn't have fresh ginger, I used 1 tsp ground ginger. It was very salty, but I toned down with honey (probably 1/2 a cup or so). But it tastes great!!!
Delicious easy.. I used it with the teriyaki pulled pork recipe here on AR
thanx for the recipe. i've used it a few times now, but change things. thought i would leave that note. i don't have the wine so i use chicken broth. i don't use any oil. also, i use apple cider vinegar. every thing else is the same. however, i will add some fruit if i have it. last time i used tangerines and they were so good. i've used pineapple. today, i have an orange. i'm sure it will be excellent. i will never purchase teriyaki sauce again in my life. thank you
The only way this sauce fulfilled the requirements for teriyaki is for its luster ("teri"), which was only due to the mirin. This was horribly bland, and did not grill or broil well (as teriyaki is supposed to). If you are looking to make teriyaki, it would be much better to buy the premade bottled stuff at your regular grocery store, and add brown sugar, garlic, and spices to it yourself.
Very strong flavor, so you don't need to use a lot. I thickened it with 1 tbl. cornstarch and 3 tbl. water. My family loved it!
This recipe is fantastic! I used it to marinate chicken wings for a party and it was a hit. No leftovers!
How tasty! I was excited to see that this recipe was created by someone named Celeste! I have the same name, and it is rare to find someone else named Celeste. The sauce was perfect. I used it as a marinade and a sauce.
I've been eating teriyaki about 4-7 days a week since I came back from living in Japan a few years ago. I simply love teriyaki. This dish was a bit too salty for me so I altered it a tad--I added 1/3 cup of honey and 1/4 cup of sake. My normal recipe is equal parts honey/sake/mirin/soy but your recipe has so much flavor I'm going to have to do some more experimenting.
I just found this to be waaay too salty. I added more sugar to try and cut throught it, but still way too salty.
Way too salty!!! I had to throw the first batch away. I made this again reducing the soy sauce to 2/3 cup and using low-sodium soy sauce and it was fairly good.
I liked this recipe as a marinade for chicken. I followed the measurements, but went a bit scant on the soy sauce. To make it into a sauce, I boiled it down, added some honey, and then thickened it with a bit of cornstarch mixed with cold water.
The first time I made this as written and I found it to be way too salty, even with the low sodium soy sauce. I tried again reducing the soy sauce to about 3/4 of a cup and adding a couple tablespoons of honey and it was delicious!
This recipe is so perfect. I had never ued Mirin before making this and was kind of nervous bc I didn't even know what it was. Turned out great! The only change I made is to use brown sugar rather than white. Give this one a try!
This sauce really is the best teriyaki sauce/marinade recipe. It reminds me of the authentic Hawaiian teriyaki (and that stuff is great). CHANGES: I never use the rice wine and don't think that it is needed. Use 1/3 c. honey instead of sugar for a fuller flavor.
This came out WAY salty!So to fix this, you MUST be slow when adding Soy Sauce as it may ruin the whole batch. Slice the garlic, DO NOT mince it as it will give that bitter taste to your sauce. I follow the whole protocol and right before adding chili flakes and black pepper, I tasted and it was SOOOOO salty. Here is my fix: Add 2 Cups of mirin. 2/3 Cups of Sugar. How is the final product came out? OH MY GOD! It is amazing. Much better body and punch for Teriyaki Lovers out there, me included! My sons will appreciate this weekend Teriyaki BBQ chicken wings. Cheers Mr. Tai (Lynnwood, WA)
I can now make Teriyaki vegetables that taste like they came from our favorite Japanese restaurant. I used michiu (chinese rice wine) instead of mirin because that's all our grocery had on hand. I have a blank cookbook called "My Favorite Recipes" that I can write recipes in. Only my very best, tried and true recipes qualify. I just added this recipe to it.
This recipe is fantastic! I reduce the sugar by half and it still comes out great!
I modified it a little by adding 1/3 cup hoisin sauce instead of adding the 2/3 cup mirin. Absolutely yummy!!!!
I found this recipe to be too salty. I halved the recipe when I made it. To the half recipe, I added 1tsp cornstarch dissolved in 1/4 cup water. I added the water cornstarch solution gradually when the sauce was boiling vigorously, and immediately turned the heat down after that. I also added an additional 1-2 tablespoons light brown sugar. The water did an OK job of taking care of the overwhelming saltiness, the cornstarch thickened the sauce nicely, and the brown sugar mellowed the flavor out a bit more.
Very delicious! i use this as marinade for salmon, or thin sliced beef with some stir fry veggies and calrose rice, and heat it up and drizzle it over. Tastes like Edo Japan! i find it is better without the minced garlic though.
I loved this; it was so simple to make, with ingredients that I already had in my kitchen. Besides the common uses such as marinading chicken, I paired the sauce with sliced eggplant and grilled it. Tasted absolutely phenomenal with seaweed and short grain brown rice!
Really good! I needed a sauce for some wings so I tried this. I didn't have the wine, so I used half red and half white vermouth and increased the sugar a bit - wonderful!!!! Just thicken a little and toss with cooked wings - yumm!
This was pretty good. I broiled salmon and basted it with this saucebut I think it would have been more flavorful if I had used the sauce as a marinade rather than just basting it. Still very good. Thanks!
This sauce was excellent! I did not have any sesame oil, so I toasted 2 Tbs sesame seeds in some vegetable oil. Worked very well. The sauce had wonderful flavor. This sauce is much more like traditional teriyaki sauce than others I have tried.
I am proud of myself for actually making an authentic sauce. This recipe is fantastic. I did add a bit of cornstarch and water mix to thicken but everything else was done exactly as written. My Boyfriend who is a teriyaki fanatic was so impressed by the flavour. I could eat it with a spoon, but it is going with some pork later today. I just had to review before I forgot! Thanks!!
I made just as written (using Shoyu, an organic naturally brewed soy sauce) and it was so salty if knocked my socks off. I wonder if people are using different soy brands hence the varied reviews. I added 1/2 c. pineapple juice and 1/2 c. water and I'll use it, but I"m worried about cooking it down when stir frying. I'll keep looking.
I was looking for something to used with stir fry and this came up. I'm gluten intolerant so must use a gluten free soy sauce when cooking. Store bought teriyaki cannot be trusted. The changes I made were quite a few. I used plain old white zin for the wine, and only 1/3 cup. I used a half cup gluten free soy sauce. Plus I added a dash of fish sauce. I added all of the liquid ingredients together and let it simmer for about 10 mins. All the solid ingredients went in next. Because I didn't have fresh ginger, I added three candied gingers and a couple dashes of powdered ginger. I also used brown sugar instead of white. This turned out GREAT and was a perfect compliment to my stir fry. I'd give it five stars, but I made a lot of changes. I didn't think the recipe needed a full cup of soy sauce.
Yeah baby! I added corn starch it was just delicious! If it would have been for a marinade, no need to add corn starch. Thank you.
Just finished this recipe. I love cooking asian food, so I'm fairly critical of the recipes I get. This recipe was delicious, I substituted the Black Pepper and Red Pepper flakes for a chili oil that I have, I also added about 1 1/2 tbl spoons of Pineapple juice. Before the juice I thought was a little salty seems to be delicious. I also added the cornstarch, love Thick Teriyaki!!
I've been searching around looking for a teriyaki recipe to rival one a friend once made for me. All have fallen short until this one. This recipe is -delicious-. Do yourself a favor and give it a try. I followed it to the letter including all of the galic.
This recipe is great. It tastes just like the Teriyaki you get in Seattle! I used the low sodium soy sauce and a bit pinch more red pepper flakes because I like the heat. This was SO good!!!
Flavor was good, but too salty. I added cornstarch to thicken it and the consistency was good. I did use regular soy sauce, if I make it again I would use low sodium soy sauce.
This was awesome! I know some people hate when you rate something after making modifications but this was delicious as is. I added two things extra chile flakes because we like it HOTT and arrow root powder to thicken the sauce. I added this to sautéed vegetables, shrimp and rice for teriyaki bowls. Simple and so good. I will never spend the money on store bought sauce again.
Completely excellent! I made this exactly as written and used it for some chicken quarters that I had roasted plain and frozen. I thawed them in the marinade and reheated them in the oven, basting them with marinade. SO good! We also used some of this as a dipping sauce for thinly sliced dry-fried flat iron. My oldest son is a teriyaki lover and expert - and he called this the 'real deal.' Awesome! Thanks for the recipe! ♥
This teriyaki sauce is seriously delicious. I lived in Japan for five years and never tasted a teriyaki sauce more flavorful than this. Thanks for posting!
This is a really tasty teriyaki. The only reason I didn't give it five stars is because it was a little too salty and I used low sodium soy sauce.
This was so delicious! I didn't have the Mirin Wine, so I substituted Sherry Wine with 2 TBSP of sugar (googled what can be substituted and it gave me this). My kids (5,4 & 19 months) LOVED it as well as my hubby. Thank you for sharing, I will NEVER buy again!
Too salty the first time I made it. I cut the soy sauce by 1/3 and added 1/2 cup of pineapple juice. Raised the sugar to 1/2 cup, and Sesame oil to 2 tsp. It is very good with Mirin and as good with Marsala sherry. Used Sri Racha sauce for the kick. Chile oil used in some the other reviews, sound like a good idea as well
Probably the closest to restaurant Japanese teriyaki sauce that you can get! We cooked chicken in it and put it on top of rice and we absolute LOVED it!!
I didn't have any mirin, but I substituted a bit of water and a bit more sugar (I used brown sugar) and this sauce turned out great! I also added some corn starch to thicken it a bit. Could have used a bit more perhaps, but flavor-wise, this was fantastic.
Really excellent. I used with a pork/mushroom stirfry and it came out very well, event though I was out of ginger and had to used powdered. This is going in my rotation.
Wow! What a great, quick recipe with ingredients I had on hand! It was super easy - I actually missed the step of boiling the mirin for 10 minutes (oops!) and just simmered everything while I prepped other ingredients. It was a fabulous marinade for chicken that I used for an Asian spinach salad. Better than bottled, for sure!
This was a very good teriyaki sauce recipe. I did use low sodium soy sauce as the only kind I buy. The flavor was not too salty and it was easy to make. The only problem was finding the rice wine or Mirin. I would make this again definatly.
i added 1 tablespoon of chili paste instead of pepper and red pepper flakes, increased the sugar by a smidge and used red wine vinegar instead of mirin. Also used corn starch to thicken. It was awesome. Served with salmon stirfry. Will make again.
The only change I made was a little less sugar (ran out!), this recipe was AWESOME Best at-home teriyaki ever! Thanks for the recipe!
Easy to make. My family loved it! I used this to make Teriyaki chicken and rice, To thicken the teriyaki sauce after the chicken has been cooked add a small amount of cornstarch mixed with cold water to the hot teriyaki sauce and it will thicken and coat the meat without changing the flavor. Thank you for a fabulous recipe!
This is awesome sauce, way better than anything you can get in a bottle! I couldn't find mirin wine, so I used Japanese plum wine instead (it is a sweet wine). The first time I tried making this, I wasn't paying attention while simmering the wine and it ended up burning to the pan - what a mess! So the second time, I only simmered for 5 minutes and kept a good eye on it. I used 1/2 cup honey instead of 1/3 cup sugar, as another reviewer suggested. It turned out great with these changes. This sauce is almost as good as what you find in a restaurant!
Awesome Sauce!!! Used it on shrimp and stir fried vegetables. Family loved it and couldn't get enough.
I will never use another store made teriyaki marinade again. I'm using this for the 4th time. The whole family absolutely loves this recipe. Thank You for sharing.
Just superb! I did add a dash of ginger just because I like it, but wow, I'll never buy a bottle of the stuff again. Excellent recipe. Thank you so much for sharing.
Absolutely the best. Except it was a little bit too salty for me so I added a little water. I will use low sodium soy sauce next time but apart from that it was great! I didn't have mirin on hand so I used white wine and it came out so good. I sliced some chicken breasts and marinaded chicken in the sauce then cooked it, steamed some stir-fry veggies and mixed together. My husband & son just loved it! Thanks a bunch for the recipe :)
Perfect! So much tastier than teriyaki sauce out of a bottle... but probably also pricier.
I have a gluten sensitivity so I can't buy store bought teriyaki sauce. I decide to make my own. I followed this recipe exactly. No changes. It was perfect. If you want a thicker sauce you can add cornstarch. If you wondering where to find mirin. My local grocery store carries it in the Asian food aisle next to the rice vinegar. By the way, my 8 yr old loved the sauce. I used it to make chicken teriyaki. The sauce smelled so good he wanted to slurp it by the bowl. Obviously I didn't let him.
This is the best teriyaki sauce I've ever made or bought. The only alteration I made was I used low sodium soy sauce. Next time i will try half low sodium, half regular soy sauce to taste the difference.
This is an excellent sauce/marinade I just made and can't wait to try it out. I would reduce the sugar a bit, for those who need to watch their sugar intake. Other wise, I give it a 5 star rating.
This recipe was gross! I made it last night, following the directions exactly. It was wayyyy too salty - my boyfriend called it "edible". I tried it again with 1/8 cup soy sauce and 1/2 cup sugar, and also added 2tbsp corn starch mixed with cold water...then it turned out great! But the proportions are WAY off in this recipe.
As others have stated, I didn't like the recipe as is. Even after attempting again with LOTS more sugar, it was still pretty salty, but after about 20 minutes of reduction (where the recipe calls for 5), it had finally reached the taste and consistency I had been looking for. I marinated chicken in it, shredded it, and used it in a fried wonton. I thinned out the other half of the sauce with more mirin for dipping, and it was excellent. All in all it was good, but was no longer the original recipe by the time I adjusted it to my taste.
Not the best, but better than any store bought and most local joint pick up teriyaki places. Also as good or better than any other restaurant teriyaki. It was a bit vinagry. But pretty good and easily modified with more sugar, pinapple juice, orange juice, more garlic, less garlic, etc...
Agree that it was a bit salty. But cut in a little honey, pinch of orange zest and a squeeze of fresh orange juice. And, man-Oh-man! Were those some tasty country ribs braised in it!! Good stuff!
Excellent and easy! Kids loved it! Make sure you watch the mirin so it doesn't caramelize.
Like others, we found this much too salty! I'm still working on cutting the salt by adding more sugar, honey, and water. Not satisfied yet, and I think it needs more ginger.
Delicious! I thinned out my regular soy sauce w/water, and added about 2 T cornstarch at the end (mixed w/1/4 cup cold water) to thicken it up. Served over brown rice and steamed vegetables.
Yummy- I don't use soy sauce anymore but used Braggs Amino Acids and while it was on the salty side, the flavor is delicious! I did add more ginger and red pepper flakes as I like more kick. I'm currently marinating in a steak teriyaki sauce that I got from my mom that has other items added- thank you for such a clean good recipe!!
Super! The only adjustment will be to double the batch next time. Lotsa "pop" here on the grill, in the pan, or oven.
This is absolutely wonderful. It is so versatile. I have used it on tofu, tempeh, chicken, salmon....the list just goes on and it turns out wonderful each time! Thanks for sharing
This teriyaki sauce was so good! I didn't have rice wine so I used white wine instead and it came out great. I used this for a recipe for garlic teriyaki edimame and it came out awesome and then used the rest for dipping sauce for tempura shrimp. I will make this again, thanks!
Truly authentic and delicious! I've added toasted sesame seeds, and a touch more mirin as well as some corn starch for thickness. My salmon teriyaki was superb. It's a keeper!
Loved it! Didn't have fresh ginger so I used a tsp of ground ginger (spice) which worked fine.
Smelled wonderful while it was simmering. Used in another recipe, but would try on its own next time.
