Ingredients

The following ingredients have 2 Servings
  • 1 cup (235 ml) low-sodium soy sauce
  • 1 cup (200 grams) granulated sugar, see notes for lowering sugar
  • 1/2 cup (120 ml) sake (Japanese rice wine), see notes for alternatives
  • 1/4 cup (60 ml) rice vinegar
  • 1 heaping tablespoon finely grated ginger, see notes

Instruction

  • Combine ingredients in a saucepan over medium heat and cook, while stirring, until the sugar dissolves. Or, for a thick and shiny sauce, bring the teriyaki sauce to a simmer and cook for an extra 5 to 10 minutes. Cool.
  • Store the sauce in the refrigerator for several weeks. You can also freeze the sauce up to 3 months. If it ever seems too thick, thin with a tablespoon or so of water.