I love teriyaki very much and I use this in many recipes especially for improvisations meals (I mean without following any recipe), but sometimes I’m running out of store
bought and sometimes these are too sweet or salty. For this reason, I use this recipe and I’m very happy with it!
All the listed ingredients may differ a lot between each brand. For this reason adapt the recipe to you taste.
My favorite recipe with this sauce is Teriyaki Salmon with Sesame.
Homemade Teriyaki Sauce
- 1/2 cup mirin (Japanese sweet rice wine); alternatives sweet white wine, vermouth, or dry sherry
- 2 tablespoons rice vinegar
- 1/2 cup light soy sauce
- 1/2 cup dark soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon roasted sesame oil
- 1⁄3 cup brown sugar
- 5 garlic cloves, grated
- 1 tablespoon fresh ginger, grated
- 1 pinch chili, or to taste
- black pepper to taste
- Bring mirin to a boil in a small saucepan and let simmer for 5 minutes or reduced to half volume.
- Add all the additional ingredients and simmer additional 5 minutes.
- Let cool down and use it directly or sieve and fill it up in a tightly sealed container; store in the refrigerator.