Teriyaki sauce - Cook From Fresh - Gluten Free Cooking

Teriyaki sauce isn’t difficult to make and as you can easily adjust the seasonings and flavours to suit your taste it is very adaptable. Use as a marinade for a variety of meats or thicken it slightly for a pasta/noodle sauce or as a dipping sauce for nibbles.

Teriyaki sauce ingredients

100 ml Dark Soy Sauce or GF Tamari Soya sauce
100 ml Mirin (sweet rice wine) or Sake
2 tsp rice wine vinegar (optional)
1½” fresh ginger, minced
3-4 garlic cloves minced
2-3 tbsp Brown Sugar
Corn flour (optional)
Chilli Flakes (optional)
1 star anise (optional)
1 tsp Sesame oil (optional)
Twist Black pepper

In a saucepan Use equal portions of soy sauce and Mirin/Sake a couple of spoons of brown sugar (you need more for Sake and less for Mirin as it is a sweetened rice wine). If you want a tangy sauce add a couple of tsp of Rice wine vinegar The fresh minced ginger and Garlic, Star anise, a twist of pepper and if you want more kick add some chilli flakes – you can also add a tsp of sesame oil if you want but I usually only do this if marinating meat.
Bring it all to a simmer for a few mins and then either let it cool completely for a meat marinade (you don’t want to start cooking the meat!) or thicken with a little corn flour if you are using it a sauce for noodles or for dipping.

Teriyaki sauce
Teriyaki sauce
Teriyaki sauce


I am self taught cook mostly through trial and error and have been cooking ever since I could reach the range! Father of three children.

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