Homemade Teriyaki Sauce (Japanese Restaurant-Style) Recipe

Today I am sharing a very tasty and yummy Homemade Teriyaki Sauce (Japanese Restaurant-Style) Recipe with you.

It is a very flavorful recipe because this sauce you can use in your snack as well as in Japanese recipes. So read the complete article and make this sauce at home.

And enjoy the restaurant-style Japanese recipe at home.

This ten-minute homemade teriyaki sauce is going to knock your socks off! So much tastier than bottled, it is a luscious tangy sauce that adds so much flavor to your chicken, salmon, stir-fries, and more.

Teriyaki sauce is used most commonly for chicken, beef, and fish, but also for pork and even for offal as well. The most popular is Teriyaki Chicken. The thick, sweet, salty marinade matches perfectly with poultry and creates a wonderful caramelization when seared over high heat.

How To Make Homemade Teriyaki Sauce (Japanese Restaurant-Style) Recipe With Step-By-Step Instructions

Ingredients

Soy Sauce ( 1/2 cup )
Mirin ( 1/2 cup )
Sugar ( 2 tbsp ) granulated
Fresh Ginger Roots ( 1 tsp ) finely chopped
Chopped Garlic ( 1 tsp ) finely chopped

Instructions

In a small saucepan, combine soy sauce, mirin, and sugar. Add more sugar, if desired.
If you are using the optional fresh ginger root and/or garlic, slice or chop the ginger and garlic and add it to the other ingredients. Over medium-high, heat the skillet while stirring the mixture well.
Lower heat to medium and bring sauce to a boil, then turn down the heat to low. Simmer sauce for a few minutes until it reduces slightly.
Remove pan from heat and allow teriyaki sauce to cool.
If you added ginger root or garlic to the sauce, strain the sauce to remove the ginger and garlic pieces using a strainer.

How To Store This Teriyaki Sauce For Longer Time?

If you want to make this ahead of time and store it in the refrigerator or make a double batch so you have some on hand, teriyaki sauce will keep in a tightly sealed container for a long period (a small plastic lidded one works well) but will taste best if you use it within a week