The “teri” in teriyaki means “shine” in Japanese and is the essence of this world-famous sauce. The soy-based glaze makes meat, poultry, fish and vegetables shimmer and taste irresistibly sweet and savory. Many supermarket teriyaki sauces lean on corn syrup and starches for viscosity and shelf life, which is why homemade teriyaki is superior. Plus, it’s so easy to whip up.
Teriyaki sauce can be used as a marinade, drizzled over meats and veggies, or served on the side for dipping. You can also cook meat in the sauce as it reduces for the most glorious sheen. Just make sure the pan can snugly fit the meat — a big pan won’t allow the sauce to properly coat and glaze it.
What Is in Teriyaki Sauce?
Teriyaki sauce is equal parts soy sauce, sake and mirin, plus a little sugar. For a fragrant or spicy twist, add fresh lime or ginger. Japanese tamari is the preferred type of soy sauce and you’ll notice a difference if you substitute Chinese soy sauce — especially because it makes up a third of the recipe. Tamari is thick and dark with a rich, nuanced soy flavor (it has more soybeans than wheat grains), while Chinese soy sauce tends to be thin, light, and saltier.
What to Serve With Teriyaki Sauce
The “yaki” in teriyaki refers to grilling, so this glaze is meant for grilled foods, such as chicken and fish, but the lustrous umami sauce is also a natural pairing with the following:
- Roasted chicken
- Roasted salmon
- Roasted or steamed vegetables
- Pan-fried tofu cutlets
- Sushi rice
Teriyaki Sauce
Makes 1/2 cup
1/3 cup tamari or soy sauce
1/3 cup mirin with no added sugar, such as Eden brand
1/3 cup sake
2 tablespoons packed light brown sugar, plus more as needed
1. Place 1/3 cup tamari or soy sauce, 1/3 cup mirin, 1/3 cup sake, and 2 tablespoons packed light brown sugar in a small saucepan and bring to a boil over high heat, stirring to dissolve the sugar.
2. Reduce the heat to medium-low and simmer until sauce is reduced by half, about 15 minutes. Taste and stir in more light brown sugar if needed. Use immediately or let cool to room temperature (it will thicken as it cools).
Recipe Notes
- Tamari has a more distinct roasted flavor. Soy sauce such as Kikkoman can be used in place of tamari but is much saltier. Adjust the level of sugar according to taste.
- Refrigerate in an airtight container for up to three weeks.
(Perry Santanachote is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].)
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