Real teriyaki is four ingredients in equal parts — soy, sake, mirin, sugar — reduced to a lacquer. No cornstarch, no garlic powder, no bottle.
Mise en place
Before you start
Stir everything in a small saucepan over medium heat until the sugar dissolves.
Simmer 6–8 minutes until reduced by a third and thick enough to coat a spoon with a slow drip. It thickens more as it cools — stop early.
💡
The 1:1:1:1 ratio is the recipe. Memorize it and you'll never buy the bottle again.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Glazed salmon or chicken thighs
·
Brushed on grilled anything
·
Drizzled over rice bowls
Garnish
A final swirl of butter or oil
Gluten-free: Use tamari 1:1.
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