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This easy homemade teriyaki sauce is made with just three ingredients and comes together in 5 minutes. It’s sweet, savory, and glossy, just like the Japanese restaurant version, and perfect for drizzling over salmon, chicken, or stir-fry.
Easy Teriyaki Sauce Recipe
This easy teriyaki sauce recipe came about on a night when I was craving takeout but didn’t want to leave the house. I checked my pantry and realized I had everything I needed: mirin, soy sauce, and sugar. That’s it. I simmered them together for a few minutes and ended up with a glossy, sticky sweet homemade teriyaki sauce that instantly reminded me of the dishes at my favorite Japanese spot.
Now, I make it all the time. It’s ready in just 5 minutes, which means I can whip it up whenever I want a quick dinner that still feels special. The flavor is perfectly balanced, sweet, savory, and just deep enough to taste like it took way longer than it did. You can drizzle it over almost everything. I’ll show you my favorite ways to use it below, but once you try it, I bet you’ll start finding excuses to pour this glossy sauce on everything too.
Sidenote: Wondering what teriyaki sauce actually is? In Japanese, “teri” means shine and “yaki” means grill, so it’s traditionally used as a shiny glaze on grilled meats or fish. My quick homemade version uses just three ingredients but still gives you that same sweet-savory depth.
Ingredients You’ll Need
- Mirin – I recommend Hinode Hon Mirin. It’s authentic, with just the right balance of sweetness and depth. If you can’t find Hinode, don’t worry, any hon mirin from a Japanese or Asian grocery store will work.
- Soy sauce – I recommend Kikkoman. It’s reliable, smooth, and gives that classic savory flavor without overpowering. If Kikkoman isn’t available, look for a Japanese-style soy sauce.
- Sugar
See the recipe card below for the full ingredient list and amounts.
Pro Tip #1: Why I Use Mirin
Mirin is the secret to authentic teriyaki flavor. It’s slightly sweet with a subtle tang that balances the saltiness of the soy sauce. Plus, it gives the sauce that glossy finish you see in restaurant teriyaki dishes.
Pro Tip #2: Why Soy Sauce Matters
I like using low-sodium soy sauce because it keeps the sauce balanced without being overly salty. It’s the savory backbone of teriyaki, so don’t skip it. It ties everything together.
Pro Tip #3: Why I Add Sugar Instead Of Honey
I like using plain sugar because it melts smoothly and gives the sauce that glossy, shiny finish. Honey or maple syrup have a distinct taste that can take over, but sugar keeps the flavor clean and lets the soy sauce and mirin shine.
How To Make Homemade Teriyaki Sauce
Add the mirin, soy sauce, and sugar to a small saucepan.
Give it a quick stir until the sugar dissolves and everything comes together into a smooth, shiny mixture. Let it gently simmer on low for about 5 minutes, until it thickens up and turns that glossy, irresistible shade we all love.
Pro Tip: Simmer on low! It lets the sugar dissolve and flavors meld without burning, giving you a glossy, perfectly balanced sauce.
Take it off the heat and let it sit for a few minutes to cool down. As it chills slightly, it’ll thicken up just a little more, giving you that perfect sticky consistency.
Storage Tip: Once your teriyaki sauce has cooled, pour it into an airtight jar or container and store it in the fridge. It will keep for up to 2 weeks.
Easy Ways To Add It To Your Meals
Here are some of my favorite ways to use this sweet and savory glaze to instantly level up your meals:
- Salmon: Sear a fillet and pour this glossy sauce over. Check out my Teriyaki Salmon recipe.
- Chicken: Brush on grilled or pan-seared chicken. Works perfectly with Chicken Teriyaki or Teriyaki Chicken Wings.
- Meatballs or tofu: Marinate for at least 15 minutes before cooking. Try my Teriyaki Chicken Meatballs.
- Veggies: Stir-fry crisp-tender veggies like bell peppers, zucchini, broccoli, or mushrooms, then finish with a drizzle for a quick, flavorful side.
- Beef: Toss cooked beef in sauce or try my Beef Teriyaki for a hearty meal.
Frequently Asked Questions
Yes. Use a gluten-free soy sauce (tamari) instead of regular soy sauce. The mirin and sugar remain the same, so you still get that rich, balanced flavor.
Yes. Simmer it a few extra minutes until it reaches your desired consistency. Remember it thickens slightly as it cools, so don’t over-reduce.
Yes. The ingredients scale up easily. Just simmer a little longer to reach the same thick consistency if you make a larger batch.
Yes! It works beautifully as a marinade for chicken, beef, salmon, or tofu. Marinate for 30 minutes to a few hours before cooking for maximum flavor.
This recipe makes 1/2 cup and contains 367 calories.
Other Teriyaki Recipes You Might Like
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Homemade Teriyaki Sauce
Ingredients
- ⅓ cup mirin, sweet rice wine
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon sugar
Instructions
- Combine mirin, soy sauce, and sugar in a small saucepan.
- Stir until the sugar dissolves and everything is well mixed. Simmer over low heat for about 5 minutes, until the sauce thickens and becomes glossy.
- Remove from heat and let cool slightly. The sauce will thicken a bit more as it cools.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What do I sub for sweet rice wine – I don’t partake of alcohol. Thank you
Apple Juice is our favorite or Vegetable Stock.