The Teriyaki Sauce is a glossy, sweet-savoury glaze that’s especially good for:

  • Chicken: Brush over grilled or baked chicken for a sticky, flavourful finish.
  • Salmon: Classic pairing — the sauce caramelises beautifully when baked or pan‑fried.
  • Tofu & tempeh: Marinate before cooking, or drizzle with oil after frying for a plant‑based option.
  • Stir‑fried vegetables: Toss broccoli, peppers, or mushrooms in teriyaki for a quick side.
  • Rice & noodles: Drizzle over steamed rice or mix into noodles for instant flavour.
  • Skewers: Use as a glaze for chicken, beef, or vegetable kebabs.

    Teriyaki Sauce

    Ingredients

    • 100ml soy sauce
    • 50ml mirin (or rice wine)
    • 2 tbsp brown sugar
    • 1 tbsp honey
    • 2 garlic cloves, minced
    • 1 tsp grated fresh ginger
    • 2 tsp sesame oil
    • Corn flour slurry (optional, for thickening)

    Method

    Combine soy sauce, mirin, sugar, honey, garlic, ginger, and sesame oil in a saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. If a thicker glaze is desired, add cornflour slurry and simmer until glossy. Cool slightly before using as a glaze, dip, or stir‑in sauce.

    Tips & Variations

    • Add chilli flakes or sriracha for a spicy kick.
    • Swap honey for maple syrup for a vegan option.
    • Stir in sesame seeds for extra texture.
    • Taste and adjust the sweetness with more honey or sugar.
    • For a lighter version, skip the cornflour and use it as a marinade.

     

    Storage

    • Fridge: 1 week in a glass-sealed jar.
    • Freezer: Up to 2 months (best frozen in portions).
    • Reheat: Gently on the hob or in the microwave until warm and glossy.