Everything about teriyaki sauce – including recipe and variations

Teriyaki sauce, a main component of Japanese cuisine, originated in Japan and has spread around the world. It is rightly one of the most popular Asian sauces and can be used for almost all types of meat, fish, vegetables etc.. And teriyaki sauce is very easy to make yourself. You can already find a number of recipes with teriyaki sauce on my blog. In this article, I will now take a closer look at teriyaki sauce, tell you its history, present you with a basic recipe as well as different variations and also explain which ready-made teriyaki sauces are recommended.

Teriyaki sauce – what is it actually?

The origin of teriyaki sauce lies in the traditional method of preparation, in which a mixture of soy sauce, mirin, sake and sugar is used to create a sweet and salty taste. This harmonious interplay of ingredients gives many dishes an unmistakable taste.

In my kitchen, teriyaki sauce is one of the most versatile sauces I use. Whether on grilled meat or as a marinade for vegetables – it enriches meals with a deep umami note. Different variations based on the original recipe offer different flavors and uses.

I like to make my own teriyaki sauce as it is easy to make and can be adapted to suit individual tastes. With just a few ingredients, I conjure up a sauce that shines in both traditional Japanese recipes and modern fusion dishes. I am always fascinated by how a simple recipe can be so versatile and full of flavor.

The history of teriyaki sauce

Teriyaki sauce has its origins in Japan and has played an important role in Japanese cuisine for centuries. The name “teriyaki” is derived from the Japanese words “teri” (shine) and “yaki” (grilling or frying). These terms perfectly describe how the sauce gives the food a beautiful shine.

In the 17th century, this sauce began to be used for preserving and refining fish and meat. The combination of soy sauce, sake or mirin and sugar quickly became popular due to its unique taste.

With the migration of Japanese immigrants to the United States and other parts of the world, teriyaki sauce began to spread globally. In many countries, including Germany, it became an integral part of Asian and international cuisine. And often not in its original form, but with additional flavors such as garlic or sesame.

Teriyaki sauce recipe – Original recipe – Make your own teriyaki sauce

Soy sauce: For salt and umami.
Sake or mirin: For sweetness and depth.
Sugar or honey: For the characteristic sweetness and shine.

A little transparency info: I link to the most important Japanese ingredients and cooking utensils in my Amazon storefront*. Purchases via these links help to keep this blog running – at no extra cost to you, of course.

In general, teriyaki sauce is characterized by a balanced mixture of sweet, salty and umami flavours. Its versatility comes from simple, high-quality ingredients.

Soy sauce gives the sauce its characteristic salty note. It comes from fermented soybeans and wheat. You should use Japanese soy sauce as it has a different flavor profile to soy sauce in China, Thailand or Korea. Sake, a Japanese rice wine, adds subtle fruity notes. Mirin, similar to sake but sweeter, provides additional sweetness and brightness. Sugar varies depending on the recipe and enhances the sweetness while supporting a balanced flavor profile. These ingredients are often combined in a specific ratio to achieve the perfect balance between sweetness and salt.

Teriyaki sauce variants

There are many variations of teriyaki sauce that add an individual touch. Garlic and ginger are commonly used flavorings that add depth. They enhance the flavor without overpowering the main ingredients. Honey or maple syrup can be used as a sugar substitute to provide a different sweetness. Sesame oil adds a nutty flavor to the sauce, while chili flakes provide heat. Each of these variations offers a way to customize the flavor profile of the teriyaki sauce to personal preference.

Different variations have been developed around the world. In Japan, however, the focus remains on traditional ingredients, while Western adaptations often introduce a greater variety of flavors.

Some western versions of a teriyaki sauce recipe are less viscous and more like a marinade. These adaptations make teriyaki flexible and give me the opportunity to use it in different culinary applications. The inclusion of additional spices creates sauces that differ in flavor and consistency from the traditional form, yet do not deny their origins.

Make your own teriyaki sauce – preparation and recipe

There are two main methods of making teriyaki sauce: the homemade method, which requires simple ingredients, and industrial production, which takes a standardized approach to mass production. You get something for both here. This does not mean that I am going to introduce you to industrial production, but rather that I have a few product recommendations for you.

To make teriyaki sauce at home, I start with soy sauce, mirin (or sake) and sugar. Occasionally I add garlic or ginger for extra flavor. I heat the mixture until the sugar is completely dissolved. The ratio of the individual ingredients varies according to personal taste, but a common ratio is three parts soy sauce to three parts mirin and one to two parts sugar. This can easily be adjusted. Mirin or mirin and sake can be added in variable proportions. Try 2/3 mirin and 1/3 sake. The teriyaki sauce recipe is so simple.

If I want to change the consistency of the sauce, I let it simmer longer to thicken it. For a thicker version, I sometimes add a small amount of cornflour. The sauce is perfect as a marinade or glaze for grilled dishes.

The key is to actually let the sauce simmer, not boil, i.e. not to speed up the process. After the sugar has dissolved, the sauce should simmer for a further 15 minutes to thicken. The actual consistency depends on the intended use and your preferences. It will thicken a little when it cools down afterwards, so you should take this into account.

Ready-made teriyaki sauces

The market is huge – of course, everyone wants to have such a popular sauce in their range. So let’s take a look at some recommended teriyaki sauces from the shelves of Asian stores or discount stores. Of course, my rating is influenced by my own taste, but I hope it serves as a guide for you to try out one or two teriyaki sauces. But don’t forget: making it yourself is so easy!

Let’s start with a classic that you will often find: the teriyaki sauce from Lee Kum Kee*. Well, not made in Japan, sugar as the main ingredient and unnecessary ingredients like tomato paste and corn starch. You can do it, at least the price speaks for itself.

The teriyaki sauce and variants from Kikkoman*: Not a revelation either, but rock solid. Recommended if you want a specific and prominent flavor profile, because the “roasted garlic” variant definitely tastes like this, just as “roasted sesame” tastes exactly as it is called.

The teriyaki sauce from Wiberg*: A sauce that I often use at my barbecue caterings. I like the thick consistency, which is very suitable for glazing. Here too, fewer (unnecessary ingredients) would have been better.

Well, I could go on like this. I also always have at least one of these sauces in the cupboard, because I sometimes need teriyaki sauce on the spur of the moment. However, teriyaki sauce is so easy to make and adapt to your own taste profile that I make it myself whenever possible – and you should too. The teriyaki sauce recipe is coming soon!

Culinary use

In the classic application, I often use teriyaki sauce as a marinade for meat, especially chicken, beef and fish. Look at Salmon Teriyaki or Wagyu Tri Tip Teriyaki for this. This method intensifies the flavor and provides a delicious, glossy glaze. Teriyaki chicken is also a typical dish where meat is marinated in the sauce and then grilled or fried.

Another classic dish is teriyaki salmon from the cedar plank, where the fish is marinated and then cooked on the grill. I also often use the sauce for vegetables, tofu or mushrooms to give these dishes a sweet and salty note. See my porcini mushroom tataki.

In modern cuisine, I use teriyaki sauce for innovative creations that do not originate from traditional Japanese cuisine. This sauce is often used as an ingredient in burgers, for example to season the patty and give the dish an interesting flavor. Do you already know my chicken teriyaki burger?

Teriyaki sauce can also be used as a dressing for salads or bowls, using the sweet and sour component to enhance fresh ingredients. It also adds an unexpected dimension to sandwiches or wraps. I often experiment with teriyaki in the kitchen to give dishes a new twist. As you know, not all the recipes you find here are classic Asian recipes.

But now to the basic recipe for teriyaki sauce, which you can add your own favorite flavors such as garlic, sesame, ginger and much more, as explained in the article. Your home-made teriyaki sauce will keep in the fridge for about a week if kept chilled.

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