• Kevin Armitage

Teriyaki Sauce Recipe!

Hey guys! I wanted to get another post up. I will have an update post with regards to weight loss in the next couple of weeks but until then enjoy another recipe.

I have been captivated with various sauces recently and how I can improve on the store bought versions. If you haven't seen my first sauce recipe on Mayu (Black Garlic Oil) click here. This time we have another classic Asian sauce, Teriyaki! Teriyaki sauce, the sweet, tangy, salty, hit of umami we all know and love. Popular in stir-fries , sushi, glazes, and marinades, Teriyaki is a sauce of many faces. Personally, I love chicken Teriyaki rolls when out for sushi: it is by far my favorite maki roll.

If you are reading this, there is a very good chance you feel the same way about this sauce as I do. That begs the question, what is Teriyaki sauce? Obviously, it is soy sauce based, which is where it get its near black appearance and umami undertones, but what else is included? The sauce is of Japanese decent. Interestingly enough, Teriyaki is actually a type of Japanese cooking, which combines Teri (referring to the shine or luster of the sauce due to it's sugar content) and Yaki (referring to the cooking methods of grilling or broiling). Traditionally, Teriyaki sauce includes 3 mains ingredients: soy sauce, sake and mirin. Often times sugar is also included.

We all know what soy sauce is, what about sake and mirin? Well, they are both actually Japanese rice wines. Sake can be found at any liquor store, whereas mirin, Sake's much sweeter counterpart can be a bit difficult to find. This is especially true for anyone living in Northern Ontario. Mirin is a rice wine specifically made for cooking, and as of such it is often not carried by liquor stores. There are also many "fake" mirins available online and in western grocery stores. Traditional mirin has no added sugar, it get its sugar content from the natural fermentation process. So before you buy, be sure to check and make sure that corn syrup is not one of the ingredients. It will also always have between a 12-14% alcohol content. I ordered mine from a specialty grocer out of Toronto.

So let's get onto the recipe!


3/4 cup soy sauce

3/4 cup mirin 3/4 cup sake

1/3 cup sugar

2 tbsp garlic, finely chopped

2 tbsp ginger, finely chopped

2 tbsp cornstarch

I know I noted above that traditional Teriyaki sauce only has 3 or 4 ingredients, but after trying it with fresh garlic and ginger included, I fell even more in love with the sauce. If you want to keep it traditional do not include the garlic/ginger and allow the sauce to thicken naturally without cornstarch.


1. Chop both the garlic and ginger quite small as they will be included in your final sauce. For me it was about 4 large cloves of garlic and a 3/4" thick piece of ginger.

2. Using a non-stick sauce pan on med-high heat, fry the garlic and ginger until it is evenly golden brown all around.

3. Once garlic/ginger are golden brown add the three liquids and sugar. Stir continuously over med-high heat until all the sugar is dissolved. Stir frequently until the sauce comes to a boil.

4. Once boiling, reduce the heat to med-low and simmer for 10-15 minutes, stirring occasionally. Continue to simmer to the point when the sauce is agitated it creates a bunch of tiny small bubbles.

5. Mix the cornstarch with 2 tbsp of cold tap water, and then mix into sauce. Continue to simmer for another 1-2 minutes.

6. Remove from heat and pour sauce into a jar/heat proof container and let cool on counter before putting on the lid. The sauce will thicken up a bit more once cooled. Store in fridge and use whenever and wherever you want!

A few notes:

- Many recipes call for the same amount of sugar as other liquids (3/4 cup in this case), I personally found that way too sweet and chose to halve the amount of sugar used, this could be reduced even further. Please note, the sugar is what allows the sauce to naturally thicken without the use of cornstarch. Reducing the sugar will likely cause the need for more thickening agent to achieve your desired viscosity. Because I reduced the sugar in my recipe by half I had to use cornstarch.

- If the alcohol content of the sake/mirin bothers you, please note the cooking process gets rid of 100% of the alcohol, it will all evaporate long before the sauce is finished.

- I used a non-stick pan so I did not have to introduce any outside oils to the sauce, but a cast-iron or normal pan could also be used. This is especially true if you are not adding the garlic/ginger. If that is the case, just start on step 3 of this recipe.

That's it for Teryaki sauce! When compared with the store bought version, this sauce has a much more complex/deep flavor; it's hard to explain. But just take my word for it, it's like night and day. Hope you enjoyed the read, the next sauce I have my sights set on is Habañero Hot Sauce; stay tuned for a future blog post about that. I hope you have a great day!

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