Japan · Sauces and Dips

Teriyaki Sauce

10 min4 servings60 kcal

A glossy, deeply savory-sweet glaze built from soy sauce, mirin, sake, and sugar, thickened with a cornstarch slurry until it coats a spoon.

Teriyaki Sauce

Ingredients

  • soy sauce80 ml
  • mirin60 ml
  • sake40 ml
  • sugar2 tbsp
  • garlic2 cloves
  • fresh ginger1 tsp
  • cornstarch1 tsp
  • cold water1 tbsp

Method

  1. 1Combine soy sauce, mirin, sake, and sugar in a small saucepan. Set over medium heat and stir until the sugar dissolves completely, about 1–2 minutes.
  2. 2Add the minced garlic and grated ginger. Bring the mixture to a gentle simmer and let it cook for 2–3 minutes so the aromatics infuse the liquid.
  3. 3In a small cup, whisk the cornstarch into the cold water until smooth — no lumps. Pour the slurry into the simmering sauce while stirring constantly.
  4. 4Continue stirring for 1–2 minutes until the sauce thickens enough to coat the back of a spoon. It will thicken further as it cools.
  5. 5Remove from heat and let cool for 5 minutes. Strain out the garlic and ginger if you want a smooth glaze, or leave them in for more texture and punch. Transfer to a jar. Keeps refrigerated for up to 2 weeks.