sauce
Teriyaki Sauce
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Prep
10 min
Cook
None (use raw, or reduce for a glaze)
Total
10 min
Serves
Yields approx. 500 ml
Savory, sweet, and fragrant with sesame and garlic, this teriyaki sauce is more complex than the bottled version. The onion gives it texture and depth; the sesame oil finishes it with a nutty warmth.
Ingredients
- 220 g (1 cup) brown sugar
- 240 ml (1 cup) soy sauce
- 120 ml (½ cup) water
- 60 ml (¼ cup) rice wine vinegar
- 1 onion, peeled and grated
- 4 tbsp garlic, minced
- 2 tbsp dark sesame oil
- 1 tbsp sesame seeds
- ¼ tsp ground black pepper
- 2 green onions, thinly sliced
Instructions
- 1Combine all ingredients in a bowl and mix well.
- 2Use immediately as a marinade, or simmer in a small saucepan over medium heat for 10–15 minutes until slightly thickened for use as a glaze.
Cook's Note
For a glaze, simmer the sauce until it thickens and coats the back of a spoon, it will thicken further as it cools. Don't reduce on high heat; it can scorch quickly because of the sugar content.
How to Use This
Use as a marinade (30 min–4 hours), glaze for the last few minutes of cooking, or a dipping sauce.
Why This Foundation Works
Grated onion adds body and a gentle sweetness that you don't get from just adding more sugar. Rice wine vinegar cuts through the richness of the soy and sugar without making the sauce taste acidic. Sesame oil goes in at the end because its flavor is delicate, it doesn't survive long cooking.
Make It Yours
- Add a small knob of fresh ginger (grated) for a more traditional teriyaki flavor
- Add a tablespoon of mirin for a more complex sweetness
- Reduce the brown sugar by a third for a less sweet, more savory sauce
Leftover Strategy
Keeps covered in the refrigerator for up to 2 weeks. Shake or stir before using.