Recipe: Teriyaki Sauce

About This Recipe

I have a confession. I love mall Chinese and Japanese food. I realize how blasphemous this might seem to my fellow foodies but it is one guilty pleasure I truly enjoy. One day I was eating Sarku in the mall when I came to the conclusion that I needed a recipe for teriyaki sauce. After all, I have never had a bottled teriyaki sauce that didn’t taste like slightly different soy sauce. After experimenting the in kitchen and a bit of research I came up with this. Turns out that store bottled teriyaki sauce is an ingredient in making the sauce I know and love.


1/2 Cup Chicken Stock
1/2  Cup and a half a Tablespoon Vegetable Stock
1/4 Cup Beef Stock
1/4 Cup Soy Sauce
1/4 Cup and a half a Tablespoon Teriyaki Sauce (store-bought kind)
1 Tablespoon Mirin
1 Tablespoon Rice Vinegar
1 Teaspoon Ground Ginger
1/4 cup and a Tablespoon Brown Sugar
1 Tablespoon Saki
1 Tablespoon Cornstarch


Notes: This recipe works best when you make the different stocks from scratch. Of course most people do not have the time for this but I wanted to point it out.

Estimated Cooking and Prep Time: About 30 minutes
Servings: 4 – 6 depending on how much sauce you like

Cooking Process

Combine all of the ingredients except half a tablespoon teriyaki sauce, half a tablespoon vegetable stock, and the cornstarch into a sauce pot. Whisk them together on medium.



Combine the rest of the teriyaki sauce, vegetable stock, and cornstarch in a small bowl (to make a slurry) and whisk together. This slurry will thicken the sauce a bit. This part of the recipe can be halved or double to make it more or less thick.



Bring the sauce to a boil and then back to a simmer.



Once the pot is simmering again, pour the slurry into the sauce and whisk. Bring it back to a boil and back to a simmer again. Let sit for 5 to 10 minutes. Enjoy!



5 responses to “Recipe: Teriyaki Sauce

    • It is really easy. You should give it a shot. Come back and let us know how it comes out. Once the sauce is made, teriyaki chicken can be made in about 15 minutes. My next recipe post will be about how to take this sauce and make chicken with it. Thanks for reading.

  1. Pingback: Recipe: Chicken Teriyaki | Cook The Blog

  2. This recipe sounds great. I look forward to giving it a try. Can you tell me what brand of Saki and Mirin did you use for your recipe?

    • No problem.

      The Sake I used was Gekkeikan and the Mirin I used was Sun Luck.

      Honestly though, any brand should do.

      Thanks for reading and posting. Come back and let the community know how it turned out.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s