Homemade Teriyaki Sauce

Updated April 22, 2016
This image courtesy of Mark Ferri

This savory sauce not only makes a perfect baste to slather on grilled shrimp, chicken, fish, and beef during cooking, but also can be served at the table to flavor cooked rice. If you have kids, you might as well double this concoction, since it’s destined to get lots of action. Its fine if you don’t use the sauce constantly, since it keeps really well in the fridge for up to six months. Please don’t be put off by the number of ingredients, since they’re all available in well-stocked supermarkets and Asian grocery stores.

About3 cups



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, tree nut free, vegetarian

Taste and Texturegarlicky, nutty, salty, savory, spiced, sweet, umami

Type of DishCondiments, marinades, sauces


  • 3 tablespoons cold-pressed peanut oil
  • 1 cup minced scallions (white and 1½ inches of the green)
  • ¼ cup minced fresh ginger
  • 1 large shallot, minced
  • 4 garlic cloves, minced
  • ¼ cup minced dehydrated onions
  • 1½ cups soy sauce, preferably tamari
  • 1 cup water
  • ¼ cup mirin (Japanese sweet wine)
  • ¼ cup medium-dry sherry
  • 2 generous tablespoons honey
  • 1 tablespoon cornstarch
  • 2 tablespoons unseasoned rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • Up to 1 tablespoon wasabi paste (optional)


Heat a 2½-quart nonreactive heavy-bottomed saucepan over medium heat, and when hot, add the peanut oil. When the oil is hot, stir in the scallions, ginger, shallot, garlic, and dehydrated onions. Cook the vegetables, stirring occasionally, until softened and very fragrant, about 3 minutes. Stir in the soy sauce, water, mirin, sherry, and honey and bring the liquid to a brisk bubble through the center. Turn the heat down to low and simmer the sauce for 10 minutes with the cover ajar.

Meanwhile, mix the cornstarch and vinegar in a small bowl. After the sauce has simmered for 10 minutes, stir in the dissolved cornstarch. Bring it back to a bubble, then let it simmer, uncovered, for 5 minutes. Stir in the toasted sesame oil and the wasabi paste, if using. Remove from the heat and let the flavors meld until completely cool. Strain the cooled sauce through a fine-mesh sieve that’s positioned over another bowl, pressing hard on the solids. Store in the refrigerator in a clean, securely sealed jar.



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