Teriyaki Sauce and Marinade


  • 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)


  1. In a small saucepan, combine the soy sauce, water, brown sugar, white sugar, mirin, sake, minced garlic, and grated ginger.
  2. 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.
  3. 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.
  4. Once the teriyaki sauce has thickened to your liking, remove it from the heat and let it cool.
  5. 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.
  6. 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.
  7. 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.