4.7 from 564 votes
Teriyaki Sauce
Teriyaki Sauce combines sake, mirin, soy sauce, and sugar to create a balanced savory and sweet glaze often used in Japanese cooking. This sauce has a smooth, slightly syrupy texture and a flavor that enhances grilled or pan-fried proteins like salmon and chicken. It adds a layered complexity to dishes without overpowering the main ingredient, making it a versatile addition to home-cooked meals.
Cook Time
15 mins
Total Time
15 mins
Servings:
1
(240-ml)
Calories:
754 kcal
Course:
Condiments
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 (240-ml)
Amount Per Serving
Calories 754
% 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.