Teriyaki Sauce

November 11, 2025

Teriyaki Sauce - kvalifood.com

Teriyaki sauce is a Japanese glaze made from soy sauce, sake, mirin, and sugar, simmered until slightly thickened. The standard ratio is 2:2:2:1 (soy:sake:mirin:sugar). It is used to glaze chicken, fish, and pork, either brushed on during grilling or reduced in the pan with the protein.

Makes ca. 250 ml

Ingredients

120 ml soy sauce
120 ml sake
120 ml mirin (hon mirin preferred)
50 g sugar

Directions

Combine the soy sauce, sake, mirin, and sugar in a small saucepan.
Bring to a boil over medium heat, whisking until the sugar dissolves.
Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally. The sauce is ready when small bubbles appear on the surface and it coats the back of a spoon lightly.
Remove from heat. The sauce will continue to thicken as it cools.
Pour into a clean jar and let cool uncovered before sealing.

Notes

The 2:2:2:1 ratio (soy:sake:mirin:sugar) is the standard Japanese ratio. Scale up or down as needed.
Keeps refrigerated for 2-3 weeks.
For the most traditional approach, skip making the sauce separately. Cook your protein first, then add the combined sauce ingredients to the hot pan and glaze directly.
Authentic teriyaki sauce is thinner than Western bottled versions. It should coat and glaze, not sit like thick syrup. Stop reducing while it looks slightly thin – it thickens off heat.
If hon mirin is unavailable, increase sugar to 75 g and omit the mirin.