Homemade Teriyaki sauce

Homemade chicken teriyaki

DIY Teriyaki Sauce
Cooking is Fun! Keep this thought in mind, also when you find yourself in your kitchen with kilo’s of groceries to come to the conclusion you forgot the single most important ingredient to make your dish. Or more importantly The ingredient your dish is all about! One such ingredient I am talking about is teriyaki sauce. Teriyaki is actially a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Ideal for dipping or brushing almost any type of meat, poultry and fish several times before cooking.
The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.

What do do if you don’t have sake or mirin? The assumption that every modern- day household has soy sauce in the kitchen cupboard is a dangerous one. But I will risk it anyways!
Use a sweet but light white wine as a substitute for the Mirin. You may use a little extra as the sake is substituted with some water. Instead of honey you may also use brown or regular caster sugar. Boil until desired thickness is achieved, et voilà! Homemade teriyaki sauce!


  • 200 ml soy sauce
  • 50 grams brown sugar
  • 100 ml mirin rice wine or sweet white wine like a Riesling
  • 1 teaspoon freshly grated ginger, peeled
  • Half garlic clove, crushed garlic

Add all ingredients to a sauce pan, boil and let cool completely before use as a marinade or sauce.


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