3 Ingredient Teriyaki Sauce

This pretty authentic teriyaki sauce is easy to make at home with just 3 ingredients & 12 minutes. Mirin, soy sauce and honey combine to create this delicious sauce, marinade or glaze - delicious on top of chicken, salmon rice, noodles or in a stir-fry.

Course Sauce

Cuisine Japanese

Prep Time 2

Cook Time 10

Total Time 12

Servings 2 tablespoon servings

Calories 76kcal

Author Emmeline Kemperyd

Equipment

Saucepan*
Measuring cups (metric or US)*
Measuring spoons*

Ingredients

1 cup mirin see notes for substitutes
½ cup Japanese soy sauce*
3 tablespoon honey or white/brown sugar
sesame seeds optional

US Customary - Metric

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

Video

Notes

How much sauce do I need?

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

Note on mirin:

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.

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.

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.

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 it.

Nutrition