This pretty authentic teriyaki sauce is easy to make at home with just 3 ingredients & 10 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.
Place over medium heat, bring to a boil and simmer for 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.
Ingredient notes & substitutions
Mirin can be found in most supermarkets and definitely in Asian supermarkets. It can be substituted for sherry or marsala wine. You can also use dry white wine, rice vinegar or apple cider vinegar, but you then need to add a ½ teaspoon of sugar or honey for every 1 tablespoon.
Honey: Liquid honey is easiest to use, but any kind works.
Tips & tricks
If you want a really thick sauce let it cool down for at least 10 minutes before using
Make it vegan by substituting honey for the same amount of brown sugar
Make it gluten free by using gluten free Japanese soy sauce and making sure your mirin is gluten free
Store leftovers in the fridge in an air tight container for up to 4 days
Serve leftovers cold or heated
To make leftover sauce more liquid again, just reheat it (it gets thicker and stickier as it cools)
How much sauce do I need?Glaze: ⅛ cup (30 ml) per personMarinade: ⅛ cup (30 ml) per personSauce: ¼ cup (60 ml) per personStir-fry sauce: ¼ cup (60 ml) per person