6oz Teriyaki Sauce Recipe

Teriyaki Sauce

1. 1

   Combine base liquids and sweeteners

   In a small saucepan (about 1 to 1.5 quart), combine 0.5 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake (or water if omitting alcohol), 2 tablespoons packed brown sugar, and 1 tablespoon honey. Stir briefly to dissolve most of the sugar before heating.

2. 2

   Add aromatics

   Add 1 teaspoon finely grated fresh ginger and 1 clove minced garlic to the pan. Stir to distribute evenly through the liquid.

3. 3

   Simmer to meld flavors

   Place the saucepan over medium heat and bring mixture to a gentle simmer. Reduce heat to low and simmer uncovered for 4–6 minutes, stirring occasionally, until the sugar is fully dissolved and the mixture smells fragrant. Do not boil vigorously; a gentle simmer is sufficient.

4. 4

   Prepare slurry

   While the sauce simmers, whisk together 1 teaspoon cornstarch and 1 tablespoon water in a small bowl until smooth to make a slurry. This will thicken the sauce to a glossy finish.

5. 5

   Thicken the sauce

   Increase heat slightly so the sauce returns to a gentle simmer. Slowly whisk in the cornstarch slurry and continue to simmer for 30–60 seconds until the sauce thickens to coat the back of a spoon. If the sauce becomes too thick, remove from heat and stir in up to 1 teaspoon warm water at a time until desired consistency is reached.

6. 6

   Finish and season

   Turn off the heat and stir in 1/2 teaspoon toasted sesame oil for aroma. Taste and adjust: add up to 1 teaspoon more honey or 1/2 teaspoon sugar if you prefer sweeter, or a pinch of salt if needed.

7. 7

   Strain (optional) and cool

   For a smooth sauce, pour the teriyaki through a fine-mesh strainer into a small bowl or jar to remove grated ginger and garlic solids. Press on solids with the back of a spoon to extract flavor, or discard solids if you prefer a very smooth finish.

8. 8

   Garnish and store

   If using, stir in 1/2 teaspoon toasted sesame seeds and 1 teaspoon thinly sliced green onion. Let cool for 10–15 minutes before using. Sauce will thicken slightly as it cools. Store in an airtight container in the refrigerator for up to 1 week.