The “teri” in teriyaki means “shine” in Japanese and is the essence of this world-famous sauce. The soy-based glaze makes meat, poultry, fish and vegetables shimmer and taste irresistibly sweet and savory. Many supermarket teriyaki sauces lean on corn syrup and starches for viscosity and shelf life, which is why homemade teriyaki is superior. Plus, it’s so easy to whip up.
Teriyaki sauce can be used as a marinade, drizzled over meats and veggies, or served on the side for dipping. You can also cook meat in the sauce as it reduces for the most glorious sheen. Just make sure the pan can snugly fit the meat — a big pan won’t allow the sauce to properly coat and glaze it.
What Is in Teriyaki Sauce?
Teriyaki sauce is equal parts soy sauce, sake and mirin, plus a little sugar. For a fragrant or spicy twist, add fresh lime or ginger. Japanese tamari is the preferred type of soy sauce and you’ll notice a difference if you substitute Chinese soy sauce — especially because it makes up a third of the recipe. Tamari is thick and dark with a rich, nuanced soy flavor (it has more soybeans than wheat grains), while Chinese soy sauce tends to be thin, light, and saltier.
