This homemade teriyaki sauce is both sweet and savory, and it comes together in no time! It’s perfect for marinating as well as serving alongside chicken, beef, seafood, tofu, noodles, and assorted vegetables.
Recently, I’ve been making an effort to prepare more fast and easy weeknight dinners, since Jeff and I are often both wiped out in the evenings. Weekends are for preparing bulk freezer meals like my Cincinnati chili, which we’ll often have for dinner.
If I’m going to cook something from scratch, it needs to involve minimal effort, otherwise we’re probably having a frozen pizza instead (and I don’t mean my homemade frozen pizza, unless there’s already one ready to go).
This teriyaki sauce recipe comes together in just a few minutes, and works as both a glaze and a standalone sauce. I especially love using it with salmon and chicken (be sure to check out my teriyaki salmon recipe).
What is Mirin?
Mirin is a Japanese wine that’s similar to sake, but it has a bit more sugar and a lower alcohol content.
You can find mirin in the international aisle of most grocery stores, and it’s also available online. Keep in mind that some brands like Kikkoman label it as aji-mirin.
If mirin is unavailable, you can substitute in dry sherry or sweet marsala wine. Rice vinegar and dry white wine will also work, but you’ll need to add around 1/2 teaspoon sugar per tablespoon to balance the sourness.
- 2 teaspoons cornstarch
- 1/2 cup soy sauce
- 2 tablespoons mirin
- 3 medium garlic cloves, minced
- 1 teaspoon grated ginger, or 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons toasted sesame oil
- Place the cornstarch in a small saucepan and whisk in 2 tablespoons of the soy sauce to create a slurry.
Whisk in the remaining soy sauce, mirin, garlic, ginger, granulated sugar, and brown sugar.
- Turn the heat up to medium. Continue whisking frequently until the sauce thickens, approximately 5 minutes. Whisk in the sesame oil and remove from the heat.
This marinade can easily be doubled or more, though it may slightly increase the time required to reduce the sauce. For reference, this recipe yields currently enough sauce for approximately 4 salmon filets or chicken breasts.
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