This is a great marinade for pork, chicken and steak. My family loves it as is has a little kick. Add your choice of meat, and marinate for 3 to 4 hours before grilling.
If you double the ginger to two tablespoons, change the sugar to brown and add a tablespoon of cornstarch, it's a yummier recipe and the salt factor isn't as overwhelming- plus it sticks to the food rather than pooling around the chicken.
Read MoreThis had very good flavor, but was way too salty - next time I will probably use at least 1/4 less soy, maybe 1/2 and supplement with veggie stock.
Read MoreIf you double the ginger to two tablespoons, change the sugar to brown and add a tablespoon of cornstarch, it's a yummier recipe and the salt factor isn't as overwhelming- plus it sticks to the food rather than pooling around the chicken.
Very good. I don't keep cooking sherry around, so I subbed 2 tbsp chicken broth and 2 tbsp rice wine vinegar (I think you could use any "sweet" vinegar). Very good as a marinade for chicken. We make this all the time - it's our "go to" meal (usually put on chicken) when we are craving Chinese type food.
Didn’t have cooking sherry so we substituted rice wine vinegar. Very good & flavorful base sauce that would pair well w/ any poultry, meat, fish or vegetable. Easy!
This was so simple to throw together. I marinated chicken in it. I then used some of the reserved sauce in my stir fry along with the chicken. This is much better than the same old boring soy sauce used in most stir fry recipes. Will make again and again!
This had very good flavor, but was way too salty - next time I will probably use at least 1/4 less soy, maybe 1/2 and supplement with veggie stock.
I substituted vinegar and chicken broth for the sherry as other reviewers suggested and this turned out really well. Very tasty and moist chicken breasts from the grill! Will use this recipe again, but may use reduced salt soy sauce as it was a bit salty.
I found this awesome recipe a few months back and finally had to rate it. I've made it over and over again. It's so easy to make since I always have all the ingredients on hand and it's delicious as well! I always have some in the fridge since we use it often.
I just love this! I have used this with chicken, tofu and pork and it is delicious. I use brown sugar instead of white and it comes out perfect! Thanks for sharing!
This was a great sauce. I used it on turkey cutlets and my family loved it. I did not have sherry so I used vegetable broth and turned out wonderful. UMMM!
Great Recipe! What I really like about it is that you can easily alter it to suit your tastes. When I first made it I realized that like some other reviewers mentioned, something seemed not quite right. So, I added an additional 1-2 teaspoons of brown sugar and 2 tablespoons of rice vinegar. Perfect! After whisking all ingredients together I used 1/4 cup to marinade about a half pound of precut stir fry steak strips I bought in the store, and I plan to add a little cornstarch to the remaining and use it for the sauce in my stir-fry tonight. Yum!
I thought I had teriyaki sauce, but I didn't so I looked for a simple recipe that I had all the ingredients for and I found this one. I have to say it was absolutely delicious as a marinade for chicken and my guys loved it in their burgers. This is fast, easy and most people have these basic ingredients in their pantry. I will definitely be using this again when something calls for teriyaki. Thanks Judy for sharing this great sauce!
I keep this marinade in the fridge so we can use it frequently as either a dipping sauce for salmon (I like it with panko crusted salmon) or as a marinade for chicken. I like it best in the crock with chicken and green beans (I use frozen green beans)-they come out so unbelievably tasty!!! And don't change a thing...it is great just the way it is written!
I used brown sugar and added about a TBS of cornstarch. I marinated steak tips for a few hours, and they came out lick-the-platter-clean great! We can't wait to try this one again!
I didn't have sherry or sake as other recipies so I used red wine vinagre and it turned out great!
This was good. I used reduced-sodium soy sauce because we're sensitive to salt, added an extra teaspoon of sugar and used freshly grated ginger. I cut a pork tenderloin into 1-inch slices and marinated overnight in this sauce. Then I grilled the pork on our GF grill and boiled the sauce on the stovetop and reduced it so we could use it as a sauce over brown rice. I think the next time I may try using brown sugar instead of white.
I decided to hunt down a recipe for teriyaki sauce when I was in the middle of something that called for it (Anniversary Chicken I from this site). I usually just sub soy sauce. It tastes like a very tangy soy sauce, and soy sauce is already tangy. (Word of advice: just cook with it and don't "taste test" it like I did -- took a while to shake that one off. :-)) I did a bit of reading to see how authentic this was, and looks as though the soy sauce to sherry ratio is way high. Sherry isn't authentic but a reasonable substitute. But THEN I looked at the stuff in the store later and most of it was pretty "fake" anyway. So I figure, even if it isn't exactly what you'd find in a Japanese restaurant, it's still a lot like what you'd find in a typical store. It came in handy when I needed it, and worked well in the recipe, so it gets a 5.
I needed Teriyaki sauce for another recipe and did not have any, so I made this recipe. It was super easy and tasted great. Hubby and I agree, so much better that store bought :)
I made this recipe two ways cutting the portion size back to two. One using the white sugar and the other using the brown sugar. It flavored the chicken breast nicely and I don't feel I have to purchase teriyaki sauce again. The blsl chicken breast that I marinated in the brown sugar definitely had a richer flavor than the one I marinated in the white sugar. The sauce made as is, is thin, but if you want it to thicken up, boil on the stovetop and add two tablespoon of water mixed with one tablespoon of cornstarch. Pour slowing, while stirring in the boiling sauce. If using to marinate raw meat, cool completely before adding the meat. Made with the white sugar this is a 4-star recipe, made with brown sugar a 5-star recipe. I used this to marinade the chicken in the recipe 'Grilled Wonton Chicken Salad' from AR.
This recipe is a good base, but I agree with some of the others that vinegar makes it even better. I prepared it as written, but then added 2 Tablespoons of vinegar once I tasted it. It just needed a tangy element.
Not the best on the planet, but it gets 4 starts for being easy and using ingredients I would actually have on hand on any given day. Used this as part of another recipe tonight and it turned out quite good.
This was so easy to make! I don't keep cooking sherry on-hand so I used rice vinegar instead and it was perfect! I also only had time to marinate the meat I was using for about 45 min but the meat still had a wonderful flavor! This will definitely be going in my favorite recipe book!
Great tasting sauce. I thickened it a little with 2 teaspoons cornstarch. Also used reduced sodium soy sauce. It made a perfect glaze for meatballs. This is a versatile quick recipe that I will use often.
Easy and tasty. I used this recipe to make Teriyaki Onion Burgers from this site.
Great quick sauce I whipped up for some home-made basmati rice & stir-fried veggies. Used white wine instead of sherry, minced ginger root in the place of ground, and doubled the garlic. Yum!
I use this recipe every time a recipe calls for Teriyaki Sauce. Way more convenient than having to keep a bottle on hand for the odd chance that I need it. I replace the cooking sherry with water.
Exactly what I was looking for! We all know how American's love their sugar, so of course I did add 1/2 Tbsp more of sugar. I didn't have sherry, so I added a little orange juice instead. I'm sure it's even better with the sherry.
I needed teriyaki sauce in a pinch and was out. This recipe is very easy and I had all of the ingredients. My husband thought it was great.
After reading all the reviews, I did reduce the amount of soy sauce as I historically have found most recipes I've made too salty. I replaced a little less than half of required soy with low sodium vegetable broth. I also used rice wine vinegar in place of the sherry. I also replaced the sugar with honey. Yeah, I pretty much bastardized this recipe, but it gave me a good foundation for tweaks and it worked for me so I rated it 5 stars.
This is Excellent Sauce, the flavors explode in your mouth, and it's out of this world, Great for chicken, and beef if you want to try true of japanese Cusine.
Very salty when made according to the recipe. When made with less salt it is bland.
Quick, Easy and Tasty. I used Madeira wine because I didn't have any Sherry. I made this for Slow Cooker Pork Tenderloin from this site. Everyone loved the sauce that I made with this teriyaki. I know some people that simmer their sauce on the stove top for a bit. I may try this next time and see how it works out as a dipping sauce.
Easy, quick and tasty. I changed the recipe to 1/3 c. soy sauce and 1/3 c. chicken broth instead of the full 2/3 c. soy sauce and it was still too salty for us. Next time I would add even less soy sauce, maybe 1/4 c. I'll be using this recipe on days when I need a quick meal with a bag of frozen stirfry veggies with some bite-sized chicken, and rice. Thanks for submitting!
This was really good. Since I did not have the sherry, I used red wine viinegar. Very simple, easy recipe.
Great! Took the advice of another reviewer and used red wine vinegar and chicken broth to take place of the sherry. Excellent!!!!!!!!!!!!
love this! does not make a lot but it will do. i aslo sob the sherry with 2tbsp with chicken broth and 2 tbsp with apple cider vingar. i put 2 cloves of chopped garlic and added black peper ;-)
I was looking for a sauce to pour over vegetables and this was NOT it. Its way too salty. But for a marinade Im sure its great!
Very basic and delicious and easy sauce. If you are using Kikoman Soy sauec it may be too salty, and you should either use light soy, or use half soy and half water like me! Tasted great after that and I used it as part of the Teriyaki and Pineapple Chicken recipe found here!
Last night I was in a pinch and needed teriyaki sauce. OMG! This is so good. I heated it in a sauce pan to help the sugar dissolve, while I stir fried some veggies and noodles, and this was great. I even added some red pepper flakes for a kick. You will never buy teriyaki sauce again!
At first, the sauce seemed a little off to me (maybe too salty). But after letting it sit in the fridge for a few days and allowing the garlic add more of its flavor to the sauce, it was perfect! We will definitely be keeping this in the fridge all the time!
I just made this sauce and it's excellent and easy! The chicken breasts are marinating and I'm firing up the grill. Won't my Honey be surprised when he gets home! He always orders this when he sees it on a menu.
Perfect just as it is. Cut up a pork shoulder butt, ("country style spare ribs") into 2-3" squares, marinated for several hours and grilled over charcoal. Meanwhile, thickened the leftover marinade with corn starch, brushed it thickly over the pork when it came off the grill. Raves all around the table.
Great quick sauce I whipped up for some home-made basmati rice & stir-fried veggies. Used white wine instead of sherry, minced ginger in the place of ground, and doubled the garlic. Yum!
Never use "cooking sherry" in recipes. Use real sherry,such as Fairbanks or Taylor. The cooking sherry is loaded with salt. Besides it's nasty.
Really tasty and SOO easy!! I used is for chicken breasts and it tasted even better than a store bought brand that I used to buy all the time. Defiantly less expensive too!
We usually use the bottled sauce but didn't realize we were out until supper was underway. I jumped on here and found this. It tasted just great and saved the day!
Great recipe. In my opinion, does not taste good with low sodium soy sauce and splenda. Will make again only as directed.
This was okay. I tasted it after mixing it and decided it needed about 2 Tbsp Sucanat, 3 Tbsp. rice wine vinegar, and 1/3 cup pineapple juice. Then it was juuuuuuust about perfect.
I needed teriyaki sauce for a recipe, but we never have it in the house. I was pleased to find that I could easily make my own with ingredients I have in the house.
Great recipe, I used it to make teryaki chicken sanwiches with provalone and pinapple rings. I could only marinate for an hour, but it still tasted great!
Excellent flavor. I subsituted Turbinado sugar, used 2 diced garlic cloves, and 1 healthy tablespoon fresh diced ginger. Zowie!
This was much too salty. Cut soy sauce back by about half of what is called for. I took some of the soy and added 1 Tbsp. cornstarch, heated the rest of the ingredients and added the corn starch/soy mixture in when it came to a boil. It made the perfect thickness of sauce for my chicken. I will make this again, but I will cut back on the soy.
What a great and easy recipe. I make it on the healthy side though. Instead of soy sauce I used Bragg Liquid Aminos (a soy sauce alternative) and used splenda instead of sugar. My boyfriend, who is very picky, said the teriyaki sauce had a really great flavor. For him to say that it had to be really good.
Excellent marinade and baste. Our grilled chicken breasts turned out fabulous! We used Trader Joe's 50% less sodium soy sauce. Can't wait to try this on kebobs next.
Tried it on my teriyaki chicken and it was overpoweringly salty and just poor flavor. If this is just a marinade, it shouldn't say sauce! Had rinse off our chicken and used BBQ instead.
Very good! Substituted white wine vinegar for the sherry and it was still ok. Probably would cut back a smidge on the soy sauce.
Wanted to make a steak recipe that called for teriyaki sauce so I found this. I used 2 T apple cider vinegar (because it's what I had) and 2 T chicken bouillon instead of wine. Very tasty. New go-to recipe.
I needed a quick teriyaki sauce for a recipe and this saved the day. Simple to prepare and tasted good. Thanks!
way, way too salty. added carrots, onions, more sugar and vinegar to dilute salty taste but still salty. Wont use this recipe again.
I thought this was a great recipe. I did use chicken broth instead of the cooking sherry. I also used brown sugar rather than white. I put it all in a pan heated and throw in some cut up chicken and mushrooms. Very good! Could not quit eating it.
Very good! I cut the sugar in half and found it plenty sweet.
I felt that this sauce was way too salty. I added A LOT of brown suagar to try to counteract the saltyness. It didn't exactly do the trick so I wouldn't make this sauce again.
i had to try this recipe and i am glad i did..will not buy teriyaki sauce again i like this better..excellent recipe thank you
Holy cow this was so salty. I followed others' advice and used brown sugar instead of white, increased the amount of ginger, and used half soy sauce and half veggie stock. The soy sauce though, still overpowered all the other favors. Next time I will use a teriyaki marinade base, as this was just barely reaching teriyaki flavor for me.
Love this recipe, after a few times found the perfect combo, low sodium soy sauce, brown sugar instead of white and a good dash of sesame oil, the longer you marinate the better
Excellent! Only substituted brown sugar for white because I feel it tastes better in teriyaki dressings.
Have made this several times with no changes. Makes a great marinade for beef, and is excellent over rice. Yum!
This was a last minute substitute for the real thing. Although it sufficed for the night, it's not a favorite and I'll only make this again if I'm in a bind once more.
Subbed out sherry for 1/8 cup mirin & 1/8 cup rice wine vinegar, used brown sugar and added sesame seeds.
GREAT! Used it with teriyaki and chicken recipe. Only change was used already open sweet white wine. Will definitely keep!
I made it with brown sugar and it was much better. I will put some corn starch in it as another reviewer suggested next time. A very good sauce. Tried it on shrimp and scallops, will try it on more meat.
I doubled this recipe and used brown sugar instead of white. Also added another teaspoon of ginger, then split mixture in half and froze one for future use. I took the other half and added a cup of orange juice, brought to a boil and thickened with corn starch
Made this last night for a flank steak stir fry. I added about 2 Tablespoons of orange juice and 1 Tablespoon of corn starch to thicken it. Otherwise, followed as directed and it made an excellent sauce for the stir fry and rice/farro mixture. Thanks for posting!
Marinated chicken strips for about 1 hour and baked. Came out with great flavor. Trying the strips grilled next time!!
I followed recommendations to use brown sugar in place of white, increased the ginger and added cornstarch. It will be my go to recipe for teriyaki sauce. Thank you for a great, quick and easy sauce, better than store bought.
I added a little red pepper flakes, sesame oil and toasted sesame seeds to this as well as changed the sugar to honey and sherry to rice wine vinegar, much better!
I followed the recipe exactly and it came out great. I have some in refrigerator for the nights that I really don’t feel like cooking something any more complicated. Handy to have, easy to use.
To help reduce the saltiness that many reviewers note, use "less sodium" soy sauce, rather than regular. But do understand that even reduced sodium soy sauce is also a very high sodium ingredient. Two-thirds of a cup of one prominent national brand (over 10 tablespoons), the amount called for by this recipe, adds more than 5750 mg of sodium to this recipe (compared to more than 9200 mg of sodium for the same amount of their regular soy sauce). So use a lot less of either & compensate with water. And, no, there's no such thing as "low sodium" soy sauce, although people refer to it that way all the time in their recipes & comments on this site. (Read that label again!) Also, use real sherry rather than salted cooking sherry. Because its alcohol content is higher than that of regular wines, sherry is already a shelf-stable product that won't spoil after it's opened, so it doesn't need salt added as a preservative. And you can keep it around for future use.
This was pretty good. I was making teriyaki burgers and realized that I had forgotten to by teriyaki marinade. I didn't want to go back to the store, so I decided to make my own marinade. This worked well. If I ever make this again I will probably add a little brown sugar, just because I think it would work well and cut down on the saltiness.
I used this in a recipe and it worked out fabulous. I omitted the sherry only because I never had any on hand, still was tasty
I had to sub rice vinegar for the sherry like others, but all I could taste was soy sauce. I added more sugar and honey, and some chile paste and it turned out okay. Won't make again.
I ran out of my store bought teriyaki sauce and had 3 minutes to find one to put on the salmon. everyone loved it. way better than store bought and it doesn't get any easier than this.
