Teriyaki Sauce and Marinade

I made the recipe as written but was disappointed with the result. It was incredibly salty and was almost bitter. I thinned out the sauce with pineapple juice and added more sugar and some honey to make it edible for my family. This one is not for me!

Don’t have mirin, or can’t find it? I discovered i was out and used a mixture of Patron Citronge tequila and water…i may not go back to mirin… it was perfect. You could also use vermouth or sherry. I’ve been making my own recipe of teri sauce for about 20 years, i believe this one is slightly better. I think it’s because she uses more fresh garlic and ginger than i was. This really is a fantastic recipe. If you want to give it a bit more body… you can add some corn starch (or rice flour) mixed in water. Thank you so much for posting such a wonderful sauce!

Made as directed. We, (adults) loved the authenticity of this sauce/marinade. Kids thought it was too salty. So divided it in half and added about 1.5-2 TBS of pineapple juice and put it over white rice with leftover rotisserie chicken with microwave steamed multi-colored sweet peppers and onion and bean sprouts (used about 4 cups total chicken and veggies and about 2 TBS pineapple juice instead of water). We did not use all of the marinade/sauce.

I think this was an excellent sauce! The only thing I added was some pineapple juice. I bottled the sauce, let it cool, and put it in my refrigerator. During the week, I can defrost some chicken breasts and pull out the sauce for a quick and delicious dinner. Very good recipe!

This is the best! I will never use a bottled teriyaki sauce again.

Love this one! Be sure to test the sauce to adjust salt/sweet. I put + garlic and ++ ginger.

OMG!! THIS IS AMAZING!!

I followed verbatim but cut in half. I thought it was too strong tasting so I added a little bit of water, half of a fresh squeezed orange and a squeeze of fresh lemon to brighten it. Perfect!!

Followed the exact recipe and it was absolutely wonderful.

I didn’t have rice vinegar; so I used sake instead. Maybe slightly more than a tablespoon of ginger to neutralize the fishy taste of salmon belly. Also used same sauce for sautéed mushroom. Served with hot jasmine rice. My children loved the meal.

This recipe tastes good. But it doesn’t taste anything like teriyaki to me. It’s still good, not what I wanted.

Very good and a quick sauce that is also a great marinade. If you don’t have Mirin, add a couple tablespoons to a half cup of white wine, sake, dry sherry etc.

I have made this three times and getting ready to make a jar to send to my daughter in law. This is a great recipe. It is wonderful on left over beef roast served on top of beef flavored ramen noodles with little sour cream added.

I tried with the cup of soy sauce and it was way too salty for me.I substituted garlic coconut amino’s instead of soy sauce and substituted Truvia instead of sugar. It came out great and is diabetic friendly now.

I made this sauce and marinated some chicken breast for several hours. I saved about 30% of the sauce and grilled the chicken. It was the best teriyaki chicken I’ve ever had in my life! I cut the chicken breasts into several pieces before grilling and it didn’t take more than five minutes to grill all of the chicken. Served it with a baked potato with everything on it. Was a delicious dinner!

The sauce is easy to make. I’ve used it on salmon, shrimp and chicken.

Great recipe. It really made the meat special.

Loved it!! Very flavorful

Traditionally you use sake as well as mirin. I made as directed and found it needed the sake and added 1/4 cup and it was better. People don’t scrimp, add the sake for the real deal.

Mmmmmmm… mmm!!!!!!!?? DEEEEELICIOUS!!!! THANK YOU!??

I made this, and I truly think this is the best one ! also how long can I keep this in the refrigerator for ! and can I marinate my meat overnight