Dinner

Teriyaki Sauce

This is the home-cook teriyaki: a quick-cooking blend of soy sauce, mirin, and ginger that creates a thick, shiny glaze for chicken, salmon, or vegetables. It's authentically flavored and ready in minutes.

38calper serving 2gprotein 5gcarbs 0gfat 5min prep 10min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Teriyaki Sauce — common questions

Can I make teriyaki sauce ahead?

Yes, make it completely and store in an airtight container in the refrigerator for up to 1 week; reheat gently on low heat, stirring frequently, and thin with water if needed since it thickens when cold.

What if I don't have mirin?

Substitute 3 tablespoons of honey or 2 tablespoons of brown sugar mixed with 2 tablespoons of water; the result will be slightly less complex but still delicious.

What's the most common mistake?

Not whisking the cornstarch mixture in thoroughly, which creates lumps; whisk constantly as you pour it in and keep whisking for the full 2-3 minutes of cooking.

Can I use tamari instead of soy sauce?

Yes, tamari is a gluten-free soy sauce and works perfectly 1:1; the sauce will taste nearly identical.

How do I use teriyaki sauce?

Brush it onto chicken, salmon, or beef during the last 2-3 minutes of cooking, or simmer cooked meat in it for 1-2 minutes to coat; it also works as a dipping sauce for dumplings or grilled vegetables.

What if the sauce is too thick?

Whisk in water 1 tablespoon at a time until it reaches a pourable consistency that still clings to a spoon; if it's too thin, simmer it for another minute to reduce.