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Teriyaki sauce served
Thick and glossy homemade teriyaki sauce

Japanese Teriyaki Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Homemade teriyaki sauce is incomparable to shop-bought. Its base is the balance of soy sauce (salt and umami) and mirin or sugar (sweetness and shine). During cooking, the sugar caramelises, the water evaporates, and a thick, dark, amber syrup is created that turns every bite into a flavour bomb. A universal weapon in the kitchen: for meat, fish, or vegetables.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 6 servings
🔥 Calories 45 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Small saucepan: For cooking.
  • Whisk: For mixing the cornflour without lumps.
  • Jar: For storage.

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Cereals containing gluten

Instructions

1 ✓

In a saucepan, mix the soy sauce, 100ml water, sugar, vinegar, sesame oil, grated ginger, and crushed garlic.

Tip: Measure everything cold into the pan.
2 ✓

Bring to the boil over medium heat until the sugar has completely dissolved.

Tip: The flavour of ginger and garlic releases into the liquid with heat.
3 ✓

Mix the cornflour with the 2 tablespoons of cold water until smooth (this is the 'slurry').

Tip: Never put cornflour powder directly into hot sauce as it will clump instantly!
4 ✓

Pour the cornflour water into the boiling sauce while stirring constantly.

Tip: You will see the sauce turn from cloudy to clear and thick.
5 ✓

Cook for another 1 minute, then remove from heat. It will thicken further as it cools.

Tip: Strain it if you want a smooth sauce without bits.

Recipe FAQ

It became too salty.
Use reduced-salt soy sauce, or dilute with water and add a little sugar.
A skin formed on top when cooling.
This is due to the cornflour. Stir it, or place cling film directly on the surface while cooling.

Ingredients

  • 120 ml Soy sauce
  • 100 ml Water
  • 50 g Brown sugar (or honey)
  • 1 tbsp Rice vinegar (or cider vinegar)
  • 1 tsp Sesame oil
  • 1 tsp Fresh ginger (grated)
  • 1 clove Garlic (crushed)
  • 1 tbsp Cornflour
  • 2 tbsp Cold water (for the cornflour)