- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake (Japanese rice wine) or dry sherry
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1 tablespoon cornstarch (optional, for thickening)
- In a small saucepan, combine the soy sauce, water, brown sugar, white sugar, mirin, sake, minced garlic, and grated ginger.
- Stir the mixture over low heat until the sugars are fully dissolved and the sauce starts to simmer. Continue to simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- If you prefer a thicker teriyaki sauce, you can create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the simmering sauce and continue cooking until it reaches your desired thickness.
- Once the teriyaki sauce has thickened to your liking, remove it from the heat and let it cool.
- You can use the teriyaki sauce as a marinade for meat, seafood, or vegetables. Simply marinate your choice of food in the sauce for at least 30 minutes to allow the flavors to infuse.
- You can also use the teriyaki sauce as a glaze for grilling or pan-frying. Brush the sauce onto the food during cooking or drizzle it over the cooked dish before serving.
- Enjoy your homemade Teriyaki Sauce and Marinade with your favorite dishes. It’s perfect for making teriyaki chicken, salmon, beef, or stir-fried vegetables!
Store any unused teriyaki sauce in an airtight container in the refrigerator for up to a few weeks.