Homemade Classic Teriyaki Sushi Sauce
Homemade Classic Teriyaki Sushi Sauce
Ingredients
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
In a small saucepan, combine the soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic. Whisk gently to combine the ingredients.
⏱️ 2 min
- 2
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar has fully dissolved. This should take about 3-5 minutes.
⏱️ 4 min
- 3
While the sauce is simmering, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Ensure there are no lumps.
⏱️ 1 min
- 4
Once the sauce is simmering and the sugar is dissolved, slowly pour the cornstarch slurry into the saucepan while continuously whisking. Continue to whisk as the sauce thickens. It should become glossy and coat the back of a spoon, which will take another 2-3 minutes.
⏱️ 3 min
- 5
Remove the saucepan from the heat. The sauce will continue to thicken slightly as it cools. Taste and adjust sweetness or saltiness if desired.
⏱️ 1 min
- 6
Allow the teriyaki sauce to cool completely before serving. Transfer to an airtight container and store in the refrigerator for up to 1 week. Serve as a dipping sauce for sushi or drizzle over sushi rolls, grilled meats, or vegetables.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Classic Teriyaki Sushi Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
In a small saucepan, combine the soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic. Whisk gently to combine the ingredients.
⏱️ 2 min - 2
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar has fully dissolved. This should take about 3-5 minutes.
⏱️ 4 min - 3
While the sauce is simmering, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Ensure there are no lumps.
⏱️ 1 min - 4
Once the sauce is simmering and the sugar is dissolved, slowly pour the cornstarch slurry into the saucepan while continuously whisking. Continue to whisk as the sauce thickens. It should become glossy and coat the back of a spoon, which will take another 2-3 minutes.
⏱️ 3 min - 5
Remove the saucepan from the heat. The sauce will continue to thicken slightly as it cools. Taste and adjust sweetness or saltiness if desired.
⏱️ 1 min - 6
Allow the teriyaki sauce to cool completely before serving. Transfer to an airtight container and store in the refrigerator for up to 1 week. Serve as a dipping sauce for sushi or drizzle over sushi rolls, grilled meats, or vegetables.
⏱️ 4 min