{"id":109749,"title":"Teriyaki Sauce","modified":"2025-10-29T15:59:54+01:00","plain":"What is teriyaki sauce?\n\n\n\nTeriyaki sauce is a thick, sweet and savory sauce used in Japanese cooking.\n\n\n\nThe name comes from \u201cteriyaki,\u201d a word that refers to cooking meat or vegetables in this sauce. It gives food a tangy flavor, which is actually a synonym for the literal translation of the word, \u201cshiny glaze.\u201d\n\n\n\nOriginally, it was a liquid used as a glaze for different types of meat.\n\n\n\nA beautiful teriyaki glaze\n\n\n\nOrigins of teriyaki sauce\n\n\n\nIt was indeed the Japanese who first made teriyaki sauce, but not necessarily in Japan.\n\n\n\nIn fact, many Japanese immigrants moved to Hawaii in the 1960s, bringing their culinary traditions with them. By mixing fresh pineapple juice with brown sugar and soy sauce, they created the first teriyaki sauce!\n\n\n\nSince then, teriyaki sauce has become popular and widely available. Fresh pineapple juice is no longer used, but more accessible ingredients are now the norm.\n\n\n\nTeriyaki chicken skewers are a popular way to use it\n\n\n\nAs for the cooking method, there are records of it in Japan as far back as the 17th century. Even then, people marinated fish in a sauce before grilling it.\n\n\n\nMain ingredients in teriyaki sauce\n\n\n\nToday, teriyaki sauce is made from four main ingredients: soy sauce, sake, sugar, and ginger. For those in the know, it\u2019s very similar to unagi sauce in terms of ingredients.\n\n\n\nCornstarch is usually added to thicken the sauce. Of course, recipes vary.\n\n\n\nYou can swap out sake for mirin if you want less alcohol in your recipe. Sometimes, brown sugar is used instead of white sugar.\n\n\n\nHere, you\u2019ll also find more Western-style versions that include honey and garlic.\n\n\n\nHow to store teriyaki sauce\n\n\n\nIf you\u2019ve made your own teriyaki sauce, keep it in an airtight container in the fridge for up to one week.\n\n\n\nA lovely jar of teriyaki sauce\n\n\n\nFor store-bought teriyaki sauce, you can keep it in the fridge for up to a year. After that, the flavor may start to change.\n\n\n\nHow to use teriyaki sauce\n\n\n\nTeriyaki sauce is first and foremost a marinade. It pairs perfectly with chicken, fish, or meat. Let your pieces soak for at least half an hour before cooking.\n\n\n\nVegetarians, don\u2019t worry: teriyaki sauce also goes great with vegetables, tofu, and mushrooms.\n\n\n\nOnce marinated, your pieces can be cooked any way you like: grilled, baked, over an open flame\u2026 For thicker cuts of meat, you can even use teriyaki sauce in a slow cooker. It\u2019ll make your meat tender and flavorful!\n\n\n\nIf you really love the taste, you can also use teriyaki sauce as a dip\u2014for example, with your temaki.\n\n\n\nYou can also swap it for barbecue sauce with ground beef, since the basic ingredients are similar.\n\n\n\nA gorgeous teriyaki chicken\n\n\n\nIt\u2019s also great with noodles\u2014a very popular combo in India. Finally, teriyaki sauce makes a great base for a salad dressing, especially with cabbage. It\u2019s a perfect match!\n\n\n\nTeriyaki sauce recipe\n\n\n\n\n\n\tHomemade Teriyaki Sauce\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t125 g light soy sauce120 ml water1 tablespoon cornstarch4 tablespoons mirin\t\n\t\n\t\tCombine all ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 4 minutes. Remove from heat and let cool.Refrigerate for up to 1 week.\t\n\t\n\t\tIf using the sauce as a marinade, omit the cornstarch.\n\t\n\t\n\t\tJaponaisesauce japonaise, teriyaki","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109749"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109749\/revisions"}],"predecessor-version":[{"id":110115,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109749\/revisions\/110115"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/2250"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}