Easy Teriyaki Sauce

  • 60ml (1/4 cup) soy sauce (low-sodium works well)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon mirin (or dry sherry, or extra soy + a pinch of sugar)
  • 1 tablespoon rice vinegar (or regular white vinegar)
  • 1 teaspoon cornflour (cornstarch) mixed with 1 tablespoon cold water
  • 1 teaspoon sesame oil
  • 1 clove garlic, finely grated (optional)
  • 1/2 tsp fresh ginger, grated (optional)
  1. 1

    Combine all ingredients except cornflour in a small saucepan

    Add soy sauce, honey/sugar, mirin, vinegar, sesame oil and any optional garlic or ginger to a small saucepan. Stir to combine.

  2. 2

    Heat over medium heat

    Bring to a gentle simmer, stirring occasionally. Simmer for 2 minutes.

  3. 3

    Add cornflour slurry and stir until thickened

    Add the cornflour mixed with cold water (the slurry) to the simmering sauce. Stir constantly for 30–60 seconds until the sauce thickens to a glossy, coating consistency. Remove from heat.

  4. 4

    Use immediately or store

    Use hot as a glaze or sauce. Store in a sealed jar in the fridge for up to 2 weeks.

How to use teriyaki sauceGlaze for chicken, salmon, beef or tofu: brush on during the last few minutes of cooking. Dipping sauce: thin slightly with a little water and serve alongside. Stir-fry sauce: add to vegetables and protein in a hot wok. Marinade: soak chicken or beef for 30 minutes before cooking (do not reuse as a sauce without boiling first).

Frequently Asked Questions

Mirin is a sweet Japanese rice wine used extensively in Japanese cooking. It adds a subtle sweetness and shine to sauces. Substitutes: dry sherry with a pinch of sugar, sake with sugar, or simply extra honey/sugar with a splash of rice vinegar. Mirin is available in the Asian foods section of most supermarkets and is worth having in your pantry if you cook Asian food regularly.
Use more cornflour (2 teaspoons instead of 1) for a thicker glaze. Alternatively, reduce the sauce by simmering for longer without the cornflour — this concentrates the sugars and thickens it naturally. A reduced teriyaki without cornflour has a deeper, more caramelised flavour.