Teriyaki Sauce and Marinade

    20 mins

    I received this recipe from a Japanese woman and it's the best teriyaki sauce I have ever had.

    218 people made this

    Serves: 8 

    • 2/3 cup (170ml) mirin (Japanese sweet rice wine)
    • 1 cup (250ml) soya sauce
    • 4 1/2 teaspoons rice vinegar
    • 1 teaspoon sesame oil
    • 1/3 cup (70g) caster sugar
    • 7 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 1 dash red chilli flakes
    • 1 pinch black pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soya sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, chilli flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

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    Reviews in English (201)


    Hi! I am the submitter of this recipe, and this is an AUTHENTIC teriyaki recipe. In Japan they do not use less sodium soy sauce. I myself do, but I wanted to stay true to the recipe when I submitted it. So, if you are the type of person who isn't used to salt, or prefers an americanized sweeter teriyaki, this may not be for you Enjoy!  -  04 Oct 2009  (Review from Allrecipes US | Canada)


    I don't think I've ever rated a recipe one star, and I hate to go against all the 5 star reviews, but I have to say I really didn't like this! I didn't want to look up my usual recipe, so I thought I'd try this one, given all the great reviews. I thought it was soooo salty, (and I use low-sodium soy sauce.) I kept adding sugar to try and cut the saltiness. I've managed to salvage it that way, but I probably added close to 1 cup of sugar, and I don't think my kids are going to like this (though we'll give it a shot) I looked up my recipe, which is from a Japanese cookbook, and it's basically equal amounts of soy/mirin/sake(or not, there are variations), along with about half the amount of sugar. So, 2:2:1, soy, mirin and sugar. I always add garlic and black pepper, and sometimes the vinegar, usually not though. I also don't usually add the oil (though my recipe does call for a tiny amount) Anyway, I guess our tastes are for a sweeter, stickier teriyaki sauce, and this recipe just wasn't it. Sorry!  -  18 Mar 2009  (Review from Allrecipes US | Canada)


    This is the best teriyaki sauce ever made! I substituted 2 teaspoons of hot chili oil instead of the black pepper and red pepper flakes and ended up with a the most flavorful, perfectly spicy sauce ever. The spice factor lessens while cooking so up to a tablespoon or more of the chili oil could be added. I can't imagine anyone would want to reduce this sauce as it is so flavorful, so to thicken it I add a cornstarch/water mixture while I am cooking with it. Wonderful proportions and very versitile; also good with a little onion. Better than any Chinese restaurant-that's for sure! Update: I recently took this sauce out of my fridge after sitting for about a month and let me tell you! It is even better - if that is at all possible!!!  -  14 Apr 2008  (Review from Allrecipes US | Canada)