Japanese Teriyaki Glaze (Authentic Recipe)
Japanese Teriyaki Glaze is the authentic version of the beloved sauce that originated in Japanese cuisine and has become a global favorite. The word 'teriyaki' comes from 'teri' (luster) and 'yaki' (grill), perfectly describing the glossy, caramelized finish this sauce creates on grilled meats and fish. Unlike many westernized versions that are overly thick and sweet, authentic teriyaki glaze has a beautiful balance of sweet, savory, and umami flavors with a light, syrupy consistency. The foundation of great teriyaki is the combination of soy sauce for saltiness and umami, mirin (Japanese sweet rice wine) for delicate sweetness and shine, and sake for depth and complexity. Brown sugar adds richness while fresh ginger provides aromatic brightness and a subtle spicy note. Garlic contributes savory depth without overpowering the delicate balance. What makes this glaze special is the reduction process – simmering the ingredients concentrates the flavors and creates that signature glossy sheen. The result is a sauce that caramelizes beautifully on grilled chicken, salmon, or beef, creating a lacquered appearance and incredible flavor. This teriyaki is also fantastic in stir-fries, as a marinade, or drizzled over rice bowls. Making it from scratch ensures you control the sweetness and sodium levels, and the fresh ginger makes all the difference.
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Ingredients
- •1 cup soy sauce (preferably Japanese soy sauce)
- •1/2 cup mirin
- •1/4 cup sake (or dry sherry)
- •1/4 cup brown sugar
- •2 tablespoons honey
- •3 cloves garlic (minced)
- •2 tablespoons fresh ginger (grated)
- •2 teaspoons cornstarch
- •2 tablespoons water
- •1 tablespoon sesame seeds (toasted, optional)
Instructions
- 1
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and honey. Stir over medium heat until sugar dissolves completely.
- 2
Add minced garlic and grated ginger. Stir well to incorporate.
- 3
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
- 4
In a small bowl, whisk together cornstarch and water to create a smooth slurry.
- 5
Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. This will thicken the glaze.
- 6
Continue simmering for 3-5 minutes, stirring frequently, until the glaze reaches a syrupy consistency that coats the back of a spoon.
- 7
Remove from heat and let cool slightly. The glaze will continue to thicken as it cools.
- 8
If using, stir in toasted sesame seeds for added flavor and visual appeal.
- 9
Store in an airtight container in the refrigerator for up to 3 weeks. Reheat gently before using, thinning with a little water if needed.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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