This 3 ingredient teriyaki sauce is pretty close to the Japanese original: just mirin, soy sauce and honey, simmered until thick and sticky. There's no ginger, no cornstarch and no brown sugar, and it's ready in 12 minutes. Use it as a sauce, marinade or glaze for chicken, salmon, tofu, noodles or a quick stir-fry.
Teriyaki Sauce So Easy You'll Always Make It at Home
This teriyaki sauce is so quick and easy to make, and so much tastier than most store-bought versions. After trying it once, you will always make it yourself!
Just 3 ingredients and 12 minutes, and that is all you need. The sauce thickens as it simmers, and even more as it cools down, so there's no need to add cornstarch. The result is sweet and salty, with a hint of tanginess - just as it should be.
It's a great, versatile sauce - perfect as a dipping sauce, marinade, glaze and stir-fry sauce. It's amazing with chicken, salmon, tofu, shrimp or just served over rice or noodles. Not to mention as a dipping sauce for spring rolls or dumplings!
3 ingredients means nothing unnecessary gets added: no ginger, pineapple juice, none of the ingredients that aren't authentic anyway. Yes, a truly authentic version should have sake - but I find it does very little for the taste, and most people don't keep it at home, so I swap it for mirin.
"Oh yum! SO much better than store-bought teriyaki in a jar!" - Elizabeth
Just 3 Simple Ingredients
What in the World Is Mirin?
Mirin is a kind of rice wine that is common in Japanese cooking. You can find it in a small bottle in most supermarkets. It's quite sweet, so if you don't have it the best substitutes are sherry or marsala wine.
Second best are dry white wine, rice vinegar or apple cider vinegar, but you should then add a ½ teaspoon of sugar or honey for every 1 tablespoon.
What Soy Sauce to Use & Possible Substitutes
I use the classic Japanese soy sauce from the Kikkoman brand. You can swap it for a low sodium version. It's difficult to swap it for something other than Japanese soy sauce. A Chinese soy sauce will not give the same flavor, and neither will tamari or coconut aminos. But, you can always whip up a version with either of these - just make sure to taste test to ensure the balance between sweet & salty is right.
Something Sweet
I always use honey for teriyaki sauce, as opposed to white or brown sugar. The main reason is that it makes the sauce a bit stickier, which I like, especially when using it as a glaze. It's also easier to get it to really dissolve in the sauce.
Liquid honey is easiest to use, but any kind works. And of course, you can swap it for white or brown sugar as well.
Make It Vegan
To make it vegan, use sugar instead of honey.
Make It Gluten Free
Soy sauce and mirin can both contain wheat. If you need this gluten free, check the labels and use a gluten free Japanese soy sauce and a gluten free mirin.
How Much Teriyaki Sauce Do You Need per Person?
Quick answer: this depends on how you're using it and how much sauce you like. I aim for the following:
Glaze: ⅛ cup (30 ml) per person
Marinade: ⅛ cup (30 ml) per person
Sauce: ¼ cup (60 ml) per person
Stir-fry sauce: ¼ cup (60 ml) per person
How to Make It in 2 Simple Steps
1. Combine All Ingredients
Combine all ingredients for the sauce in a saucepan. Mix.
2. Simmer
Simmer 10 minutes, until the volume has reduced by about one third. It should now also be a bit sticky. That means it's done!
Tips for the Best Teriyaki Sauce
The sauce will thicken as it cools down. If you want it to be really thick and/or sticky, let it cool down at least 10 minutes before using.
You can add extra flavors if you like. I prefer my version clean and classic, but you can of course add for example ginger if you want to.
If serving as a dipping sauce, top with sesame seeds. This makes the brown sauce a bit prettier.
Make it ahead. This sauce is good for up to 2 weeks in the fridge, so make it ahead if you want to save some time on busy nights.
What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for 1-2 weeks.
Freezing: I do not recommend freezing leftovers.
Leftovers: You can use leftover sauce cold, or reheat it first. If you want the sauce more liquid, reheat it.
Reheating stove top: Heat in a saucepan over medium heat, until as hot and thin as you like it.
Reheating in microwave: Reheat leftovers in the microwave in 10-second increments, stirring between each segment, until as hot and thin as you like.
What to Serve It With
- Chicken Teriyaki Stir Fry25 Minutes
- How to cook Frozen Spring Rolls in Air Fryer10 Minutes
- Baked Teriyaki Salmon21 Minutes
- Air Fryer Dumplings10 Minutes
More Quick & Easy Sauces
- Avocado Sour Cream Sauce35 Minutes
- Gyoza Sauce1 Minutes
- 5-minute Lime Aioli from Scratch5 Minutes
- Buffalo Dipping Sauce2 Minutes
Recipe
3 Ingredient Teriyaki Sauce
Print RateIngredients
- 1 cup mirin see notes for substitutes
- ½ cup Japanese soy sauce*
- 3 tablespoon honey or white/brown sugar
- sesame seeds optional
Instructions
- Combine mirin, soy sauce and honey in a saucepan and mix.1 cup mirin, ½ cup Japanese soy sauce*, 3 Tbsp honey
- Place over medium heat, bring to a boil and simmer 10 minutes until reduced in volume by about ⅓ and a bit sticky.
- Use straight away or set aside to cool down for at least 10 minutes for a stickier glaze. Top with sesame seeds before serving.sesame seeds
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
jean kenyon
I can’t make this recipe because i don’t know which measurements are correct? 1 cup seems to be different in American, Japanese and English so which measurements do i use?
Emmeline Kemperyd
Hi Jean! I use US cups which are almost 240 ml (I think 236 ml exactly?).
Emese
Awesome. I didn't know you need only 3 ingredients. Never again will I buy a store-bought version now. Thanks.
Emmeline Kemperyd
You are so welcome!
Jovita
Teriyaki sauce is one of my favorites. I love how easy your recipe is! No need to buy one from store when you can make your own in just 10 minutes 🙂
Elizabeth
Oh yum! SO much better than store-bought teriyaki in a jar!
Mahy
Fantastic teriyaki sauce that begs to make it every time you need a quality sauce. Really excited about your recipe!
Emmeline Kemperyd
Thank you so much Mahy! Happy you liked it!