Teriyaki Sauce Recipe
I love making this homemade teriyaki sauce to take my food over the top. I use soy sauce, mirin, sake, and honey whisked together in a bowl. It takes less than 5 minutes, requires no cooking, and keeps in the refrigerator for up to 4 weeks.
Ingredients
- 1 ½ cups soy sauce
- ¾ cup mirin
- 1 cup sake
- ¾ cup honey
Instructions
- Add all the ingredients to a large mixing bowl.
- Whisk everything until it is completely combined and store in the refrigerator until ready to use.
Notes
This is one of the easiest recipes on my entire blog. The only thing that can go wrong is using sugar instead of honey and not heating the mixture to dissolve it.
Honey dissolves without heat: That is why I prefer it. If you use cane sugar or brown sugar, you must add all the ingredients to a pot, place it over low heat, and whisk until the sugar is completely dissolved with no crystals remaining.
Enhance the flavor: Adding a tablespoon of fresh grated ginger, a couple of minced garlic cloves, a teaspoon of onion powder, or a splash of rice vinegar takes this sauce from great to excellent. I add these when I am using the sauce as a marinade.
Dark vs. light soy: Dark soy sauce is thicker and more intense. Light soy is milder. I use light for this recipe, but a blend of both is a common approach.
Sake substitute: Equal parts vodka and water mimic the clean, slightly dry quality of sake without the rice wine flavor.
Make-Ahead: I make this up to 2 weeks ahead of time.
How to Store: I cover and keep it in the refrigerator for up to 4 weeks. It freezes well, covered, for up to 3 months. The sauce will need to be brought to a boil before using if frozen.
How to Reheat: This is used cold or at room temperature. If adding to a cooked dish, I pour it directly into the hot pan.
Nutrition
Calories: 391kcalCarbohydrates: 78gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5202mgPotassium: 232mgFiber: 1gSugar: 64gVitamin C: 1mgCalcium: 24mgIron: 2mg