Teriyaki Sauce
User Reviews
4.7
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Cook Time
15 mins
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Total Time
15 mins
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Servings
1 (240-ml)
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Calories
754 kcal
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Course
Condiments
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Cuisine
Japanese
Teriyaki Sauce
Description
Teriyaki Sauce features equal parts sake, mirin, and soy sauce with a quarter cup of sugar, slowly simmered to blend the flavors. This combination creates a glossy sauce with a perfect balance of sweetness from mirin and sugar and umami from soy sauce and sake. It is ideal for marinating or coating meats such as chicken thighs or salmon, providing a rich glaze after cooking. The sauce is typically stored refrigerated for up to two to three weeks.
The method includes simmering the ingredients and then using the sauce to coat meats in the final cooking stages, often spooning it over pan-fried or grilled fish or chicken. Flour lightly coats the proteins to help the sauce adhere and to develop a slight crust during cooking. Adding sake during pan cooking helps tenderize and infuse aroma.
To store, cool the sauce fully and seal it in a container in the refrigerator. Variations to the ingredient quantities allow smaller batches or substitutions like dry sherry or water with sugar if sake or mirin are unavailable. This sauce serves as a classic, foundational flavor component in many Japanese-style dishes.
Ingredients
- ½ cup sake
- ½ cup mirin
- ½ cup soy sauce (use GF soy sauce for gluten free)
- ¼ cup sugar
Instructions
To Store
- Once cooled, close the lid and store in the refrigerator for up to 2–3 weeks.
To Use the Teriyaki Sauce
- Teriyaki Salmon: Season salmon fillets with salt and freshly ground black pepper. Lightly coat the salmon with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil or butter. Add the salmon to the pan and cook it on one side for 3 minutes. Once nicely browned, flip the salmon. Add 1 Tbsp sake and cover to cook for another 3 minutes. Remove the lid and spoon the Teriyaki Sauce over the salmon to coat well.
- Teriyaki Chicken: Season boneless, skin-on chicken thighs (or chicken breast, if you prefer) with salt and freshly ground black pepper. Lightly coat the chicken with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil or butter. Add the chicken to the pan, skin side down, and cook until browned. Flip the chicken and cover the pan until the chicken is cooked through. Wipe off the oil from the frying pan with a paper towel. Spoon the Teriyaki Sauce over the chicken to coat well.
- Teriyaki Tofu: Drain well a block of firm tofu (pressing it or microwaving it for 1 minute). Cut the tofu into steaks (slabs) and lightly coat them with all-purpose flour. Heat a frying pan over medium heat, then add cooking oil. Add the tofu steaks and cook on both sides until golden brown. Spoon the Teriyaki Sauce over the tofu steaks to coat well.
- You can also pour additional Teriyaki Sauce onto the finished dish.
Notes
- You can substitute dry sherry or Chinese rice wine for the sake in equal amounts.
- For a non-alcoholic version, mix water with sugar to replace sake or mirin.
- Half portions can be made by halving each ingredient accordingly.
- Store the sauce in the refrigerator for up to 2 to 3 weeks once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(240-ml)
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 754kcal | 38% |
| Carbohydrates | 84g | 28% |
| Protein | 13g | 26% |
| Sodium | 7683mg | 320% |
| Potassium | 31mg | 1% |
| Sugar | 86g | 172% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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