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Homemade teriyaki sauce made of three ingredients and great on chicken, beef and salmon. This teriyaki sauce recipe is easy, healthy and the best!
Teriyaki Sauce Recipe
Homemade teriyaki sauce is so easy to make. It calls for only three (3) ingredients and takes only 10 minutes to make.
The best thing is that you can make your own teriyaki sauce in advance and keep it in the fridge.
Use it on your favorite teriyaki chicken, beef teriyaki or salmon teriyaki whenever you like.
Dinner is so much easier and quicker when you’ve mastered the skill to make this sauce.
Teriyaki Sauce Ingredients
The best sauce calls for only three (3) ingredients:
- Japanese soy sauce
- Mirin
- Sugar
For the soy sauce, I recommend Japanese brands, such as Kikkoman and San-J soy sauce.
See the recipe card for full information on ingredients.
How To Make Teriyaki Sauce
To make this easy sauce, you just need to heat up all the ingredients in a small sauce pan.
Reduce the sauce on simmer or low heat, until the sauce becomes thicker.
Transfer the sauce to an airtight container and keep it in the refrigerator.
Frequently Asked Questions
Yes, you can certainly use the sauce as a marinade. It’s great to marinate chicken, shrimp or meat.
This recipe is not gluten free. Most soy sauce has gluten.
However, you can use Tamari soy sauce which is gluten free. San-J Tamari soy sauce is a good choice.
This recipe yields 1/2 cup or 127 calories.
What To Serve With Teriyaki Sauce
You can use the sauce to make the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Teriyaki Sauce
Ingredients
- 1/3 cup Japanese mirin, sweet rice wine
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon sugar
Instructions
- Combine all the ingredients for the Teriyaki Sauce in a saucepan.
- Simmer over low heat, reducing it to a thicker consistency for about 10 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe saved my butt! The last one I was using had ginger but I found out it went bad while I was cooking, and I found this recipe and it’s so much better and easier!
How long will it keep in the refrigerator?
It keeps for weeks.
How does this make 1/2 cup the total ingredients don’t equal 1/2 cup?
Cibelo kid, it makes close to 1/2 cup. 1/3 cup is 0.33, 3 tablespoons of mirin and sugar equals 0.19 cup. So 0.33 + 0.19 is 0.52. After the sauce reduces, it will be slightly less than 1/2 cup.
Essentially the recipe I’ve used for decades. I use brown sugar, and usually a rounded tablespoon, which is slightly more sugar than a leveled one, and a little less than a “heaping” one. Baffles me why anyone would ever buy bottled teriyaki sauce when the homemade version is closer to restaurant taste, cheap, and easy. You can keep a bottle of Mirin in the fridge for months, but there are so many ways to use it, mine rarely lasts more that a couple. It adds great taste, but if you can’t find it, just about any white wine will work, or even mild rice vinegar, in which case, you might want a pinch more sugar. I’ve been known to improvise freely. Thanks, Bee, for another great budget buster.
Thanks for your sweet comment.
You mention four ingredients but list only three. Is something missing? Thanks!
It’s 3 ingredients, typo.
I can’t wait to make this, it is on my weekend agenda. I’m a kidney dialysis patient, so have to watch my sodium. This recipe will open up the tastes my husband and I have been missing the past year. So excited! I took it to the Dietician at my kidney center to share with her. She is going to put it in the next kidney newsletter. I will be sure to remind her to give you credit. I’ll tell her to put your website in there too. Maybe you will get some new customers! My husband was recently diagnosed with diabetes and high blood pressure. So he has to watch sugar and sodium. He is doing pretty good, refuses to take meds or insulin so I have been teaching him how he can cook with some herbs and spices to give it flavor, without compromising his efforts. He is not using salt or sugar, eating more veggies (if I cook them) and walking several days a week. That was our compromise for not taking the meds. He tested at 300 when we started. He is down to 195 now and still doing good at sticking to the program. I know he sneaks a coffee with lots of sugar sometimes, but better than before when it was an every day thing.
Awesome thanks Terry!
Your recipe for teriyaki sauce says four ingredients but your recipe itself shows only three. Is it three or four and if four, what is the fourth one? Thank you.
Typo.
There are only 3 ingedients listed.
What is the fourth one?
Typo.
Hey Bee,
Thanks a million for this recipe. YOU ARE THE BEST.
BTW, I am going to give that other recipe of yours, (Garlic & Olive Oil spaghetti with those 9 inch to 10 inch long Queensland banana prawns which I made last week with my slight twist of green olives and PLENTY of little Birds Eye Chillies and garlic, chopped up and sauteed in olive oil; heaps of parsley and spring onions. Love your recipes lassie. Keep up the great work.
Thanks Grant for your support. Happy cooking!
What is the difference between mirin and mizkan?? Are they the same, Japanese sake for cooking ??0
“Homemade teriyaki sauce made of four ingredients” – mirin, soy sauce, sugar…..what’s the 4th ingredient?
It was a typo.