This easy-to-make, sweet sake teriyaki sauce recipe calls for mirin wines from Japan and Japanese sake, both of which can be found in most Asian markets. Use as a marinade or sauce for meats such as chicken, fish, or other.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 1/2 cup |
Ingredients
- ¼ cup dark soy sauce
- ¼ cup sake
- 2 tablespoons mirin (Japanese sweet wine)
- 1 tablespoon white sugar
Instructions
- Combine soy sauce, sake, mirin, and sugar in a small saucepan over medium heat; stir until sugar is dissolved. Use immediately, or cool and store in the refrigerator.
Reviews
I made it per the recipe and the whole family loved it! This is now the teriyaki sauce that we are keeping in the fridge.
So good. I also added a cornstarch slurry to thicken the sauce a bit. Awesome.
It was excellent, I’m going to make it again but this time add some spicey to it.
I did not make any changes and I will definitely be making this again. Everyone loved it!
I made a double batch with added great to my stir fry.
Delicious and easy! I used brown sugar and added green onions and sesame seeds!
Delicious!
This is straight-forward, yummy, and easily customizable. I added a teaspoon of minced ginger. You could also add garlic powder or sesame seeds for extra flavor.
I liked this recipe. It was a very good homemade teriyaki sauce. However, it was very salty.
Good simple sauce. I chucked in half a tablespoon of soft brown sugar and cooked it down a fair bit to thicken for a dipping sauce. Tasty…
No sake but subbed rice wine vinegar and the sauce is excellent. I’ve used it as a marinade for chops and a basting sauce for chicken wings. I quadruple the recipe and keep it in the fridge in a pint jar. (It won’t go bad, promise!) Have used it to season stir fry dishes and even drizzled some onto fried rice. DH is Asian and we both love it.
Making a marinate at 8:00 in the evening and what? No Teriyaki sauce in the house! Jumped to the AR search and found this wonderful recipe. Believe it or not I had both sake and the mirin in the fridge and had this whipped up in no time! Only change I made was I just zapped it in the microwave for about 20 seconds to warm up the sauce so the sugar would dissolve quicker. Nice flavor plus the price and availability was great! 😉
Very good!
This was definitely SALTY! So I added some extra sugar (brown instead of white) and a bit of water. Delicious with shrimp noodle stirfry!
I didn’t have mirin, so I substituted an equal part of sherry. Next time, I think I would add some minced fresh ginger, however. Worked well though with the Amber’s Sesame Chicken recipe on this site.
Makes a great, light base for doing a quick stir fry, not too sweet and something I think I can tweak as I get more acquainted with the combinations.
I must say, living here in Hawaii, I have never heard of a Teriyaki Sauce without fresh ginger and garlic! The recipe we use is 1:1 soy sauce and sugar (or splenda if you prefer). Grate the ginger and garlic to taste (more garlic than ginger) and add a splash of mirin. Cook until dissolved. We marinate chicken, beef and even pork in this sauce and it is wonderful. Sesame seeds are often added as well.
I had cooked a pre-marinated teriyaki pork tenderloin, and they always scream out a desire for a sauce, so I did a quick search and the simplicity of this convinced me. I’ve had a hard time finding an asian market where I live, but I did manage to find mirin at a local supermarket. Unfortunately, I can’t seem to find sake. I simply substituted mirin for the 1/4 cup of sake, substituted honey for sugar, added about 1/4 cup finely chopped scallions, 1 tsp chili garlic sauce, a dash of coriander, ground ginger and pre-made five spice, and about a tsp of corn starch whisked into some reserved soy sauce. While the sauce began to bubble as the starch thickened things, I whisked in about 1/2 Tbsp of toasted sesame seed oil and some orange zest. Once it bubbled for about a minute and a half I removed from the heat and let it sit for another minute. The thickness was perfect, and the taste was absolutely amazing. Once I find some sake locally, I’ll be sure to try it with just the four ingredients listed.
I couldn’t find my sake so I used all mirin like someone suggested. It tasted great like that. But I also listened to other reviews and added fresh ginger, crushed garlic and dried chili peppers. Very tasty, will make again. Look forward to finding my sake! Edit: I marinated my cooked meatballs in this and they were a disaster. We ate some because we were hungry, but threw the rest out. Tasted awful. Next time I’ll use the sake and not leave the meatballs in the sauce.
I used the sauce for my teriyaki burger…i thickened it up by putting a couple of teaspoons of cornstarch and added some pineapple chunks and pineapple juice. Not to be used as marinade.
Turned out perfect! I made it once just like the recipe states, and then once adding grated ginger and a little crushed garlic. Both were fantastic. I found Mirin Wine at my local HMart store.