This teriyaki glaze is a thick, sweet, and savory marinade and sauce made by simmering soy sauce, mirin, chicken stock, and brown sugar until slightly thick and syrupy to create a glossy coating for meats, fish, or vegetables. It can be thickened with a cornstarch slurry for a thicker consistency.
No need to buy teriyaki sauce again. This tasty rich teriyaki marinade & sauce is excellent and way better then any store bought versions I ever tried. It's tangy, rich, and sweet, super easy to make and only require a few ingredients.
Teriyaki sauce and marinade is an incredibly flavorful and versatile marinade/sauce popular in Japan that will compliment and elevate a wide variety of dishes and often served with chicken or salmon.
Try my tempura batter recipe and prawn avocado sushi for more great Japanese recipes
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Ingredients for glaze teriyaki sauce
- dark soy sauce
- mirin
- brown sugar
- water
- chicken stock powder
- corn flour mixed with water (optional for a thicker sauce)
See recipe card for quantities.
How to make Teriyaki glaze
- Step 1: Combine all ingredients except corn flour into a saucepan
- Step 2: Heat and simmer slowly on low heat for 1-2 hours
- Step 3: Turn the heat off when the sauce is glossy, slightly thicker and syrupy and let sit to rest for 30 minutes-1hour for all the flavors to come together.
- Step 4: Let the sauce cool completely before storing it.
Hint: This teriyaki marinade sauce can be made ahead of times. The flavors improve overtime.
Substitutions
- You can substitute brown sugar for honey, maple syrup, agave or ½ molasses with ½ white sugar if you wish.
- You can substitute soy sauce for tamari for a gluten free version of this recipe
Variations
You can add extra aromatics like ginger, garlic, sesame seeds or sesame oil if desired.
Equipment
Sauce pan
wooden spoon
Storage
Keep the teriyaki sauce marinade covered in a cool dark place and it will last for a very long time, maybe forever. No need to refrigerate.
Top Tip
- Don’t let the teriyaki sauce come to a boil. Keep it on a low simmer so it doesn't burn.
- If you prefer a thicker sauce then add a corn flour slurry to the simmering sauce until required consistency.
Uses for teriyaki marinade and sauce
This amazing but simple teriyaki marinade sauce is versatile and can be used as a baste and glaze, sauce, marinade, dip or dressing. The perfect accompaniment for a summer BBQ as it compliments and elevates a wide range of dishes such as chicken, fish, beef or grilled vegetables.
It's divine and can also be used as a dipping sauce for dumplings or prawn/shrimp.
FAQ
Common mistakes includes burning the sauce by cooking it on high heat, making it too sweet or salty. Only allow a slow simmer.
Traditionally, teriyaki sauce is used to glaze fish or meat before grilling it, but for extra rich flavor and juicy end result, marinate pieces of meat, fish, or tofu in teriyaki sauce before cooking it.
Marinate meat for at least 3 hours (or overnight) in the refrigerator, turning regularly to spread the marinade equally.
Related
Looking for other sauce or dressing recipes like this? Try these:
sour cream lemon and herb dressing
easy no cook pizza sauce recipe
This tangy, rich, and sweet homemade teriyaki marinade sauce is divine and brings big flavors in a versatile glaze, sauce, marinade, or dip. It's a must have in my pantry and it gets used a lot by everyone in the family.
Did you try this teriyaki marinade & sauce recipe? Please leave me a rating and comment below. I love to hear from you!
Teriyaki baste and glaze, marinade & sauce
Ingredients
- 300 ml dark soy sauce
- 300 ml mirin
- 150 ml brown sugar
- 150 ml water
- 20 g chicken stock powder
- corn flour mixed with water (optional for a thicker sauce)
Instructions
- Combine all ingredients except corn flour into a saucepan.
- Heat and simmer slowly on low heat for 1-2 hours.
- Turn the heat off when the sauce is glossy, slightly thicker and syrupy and let it sit for 30 minutes - 1hour for all the flavors to come together.
- Let the sauce cool completely before storing it.
Notes
- This sauce/marinade can be made ahead of times. Flavors improve overtime.
- Don’t let the teriyaki sauce come to a boil. Keep it on a low simmer so it doesn't burn.
- If you prefer a thicker sauce then add a corn flour slurry to the simmering sauce until required consistence.
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