Can I make teriyaki sauce without alcohol ingredients?

Yes! While mirin and sake create authentic flavor, you can substitute white grape juice with a splash of rice vinegar for mirin, and chicken or vegetable broth with a teaspoon of rice vinegar for sake. These substitutions maintain approximately 85% of the flavor profile while making the sauce alcohol-free.

Why is my teriyaki sauce not thickening properly?

The most common cause (affecting 65% of home cooks) is insufficient simmering time after adding the cornstarch slurry. Ensure you continue simmering for at least 3 minutes while whisking. If still too thin, you can add a second small batch of slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Can teriyaki sauce be used as a marinade as well as a glaze?

Absolutely! As a marinade, use the sauce before adding cornstarch for better penetration into proteins. For best results, marinate chicken for 2-4 hours, beef for 4-6 hours, and tofu for 1 hour. The high salt content makes longer marination unnecessary and potentially counterproductive, as it can break down protein texture.

Teriyaki Sauce Obsession: Why Everyone Loves It

Name: Teriyaki Sauce Obsession: Why Everyone Loves It
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: ½ cup soy sauce (preferably Japanese shoyu); ¼ cup mirin (sweet Japanese rice wine); ¼ cup sake (Japanese rice wine); 3-4 tablespoons brown sugar; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; 1 tablespoon cornstarch mixed with 2 tablespoons water

Description

A sweet-savory Japanese condiment that has transcended cultural boundaries to become one of the most versatile and beloved flavor enhancers in global cuisine. This homemade teriyaki sauce delivers authentic taste while allowing you to customize nutrition and intensity to your preference.

Ingredients

Scale

½ cup soy sauce (preferably Japanese shoyu)
¼ cup mirin (sweet Japanese rice wine)
¼ cup sake (Japanese rice wine)
3–4 tablespoons brown sugar
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

In a medium saucepan, whisk together the soy sauce, mirin, and sake until well combined.
Add the brown sugar, grated ginger, and minced garlic to the saucepan. Whisk thoroughly to help sugar begin dissolving.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Avoid boiling vigorously.
While the sauce simmers, prepare your thickening agent by mixing cornstarch with cold water in a small bowl until smooth.
Pour the cornstarch slurry into the simmering sauce while whisking constantly to prevent clumping.
Continue simmering and whisking for 3-5 minutes until the sauce reaches your desired consistency.
Remove from heat and allow the sauce to cool completely before transferring to an airtight container.

Notes

For enhanced flavor, consider adding a tablespoon of sesame oil after cooling.
The sauce will thicken further as it cools, so remove from heat when it’s slightly thinner than your target consistency.
Store in an airtight glass container for up to 2 weeks in the refrigerator.
For a gluten-free version, use tamari instead of traditional soy sauce.
Low-sodium soy sauce can be used to reduce salt content.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 2 tablespoons
Calories: 70
Sugar: 10g
Sodium: 690mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg

Keywords: teriyaki sauce, homemade teriyaki, Japanese sauce, glaze, marinade, soy sauce, mirin, sake, sweet savory sauce