Soy sauce, mirin, sake and sugar, reduced to a glossy, sticky glaze. The name describes the technique: teri means gloss, yaki means grilling.
Teriyaki
Sauce teriyaki
Teriyaki
Sauce teriyaki
Method
01
Mix
Mix the soy sauce, mirin, sake and sugar in a saucepan and bring to the boil.
02
Reduce
Simmer gently over a medium heat for 8 to 10 minutes, until the sauce has reduced by almost half and is slightly syrupy.
03
Ginger and garlic
Add the grated ginger and garlic and simmer for another 2 minutes.
04
Check
The sauce should coat the back of a spoon thinly but clearly; it thickens further as it cools.
05
Use
Use as a glaze during the last minutes of grilling or baking, or pour it cold over cooked fish or chicken.
Tips & notes
Don't reduce the sauce too far on the hob: it thickens considerably as it cools. Take it off the heat while it is still slightly thinner than you ultimately want. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Chef's tip
Authentic teriyaki is made without sugar and owes its sweetness and shine purely to mirin; the sugar in this recipe is a common Western addition that makes the sauce more stable and glossier for use as a glaze.
Variations
- Without sugar – Purely with mirin for the more traditional, less sweet version.
- With sesame – Finish with toasted sesame seeds.
- Spicy – Add a spoonful of sambal or a finely chopped red chilli.
Contains:
Gluten
Soya
Serve with
- Salmon
- Chicken
- Aubergine
- Flank steak
- Rice
| Calories | 248 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 43 g |
| Fat | 0 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
