Forget cloudy bottled sauces or gummy starch-thickened glazes. Japanese teriyaki chicken is much simpler. With tender, juicy chicken thighs glazed in a glossy 3-ingredient sauce that clings to every bite. The secret isn't in the ingredients; it's how you use them. That's because teriyaki is a cooking technique, not a condiment. The name breaks down into teri (照り), meaning "shine" or "gloss," and yaki (焼き), which means to grill or pan-fry. This recipe from my Tokyo kitchen comes together fast, requires no marinades, and delivers the kind of restaurant-quality flavor that'll have you licking your plate clean.
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Why My Recipe Works
- Skin-on Thighs – Skin-on chicken thighs don’t dry out as easily. Starting them in a cold pan lets the fat slowly render, producing crisp golden skin while keeping the meat juicy and tender.
- Simple Sauce – This traditional Japanese teriyaki sauce makes preparation easier and keeps the glaze clear. For extra flavor, marinate the chicken with aromatics like garlic or ginger, or finish with garnishes such as sesame seeds or scallions.
- High-Heat Glazing – Flipping the chicken in the reducing sauce creates an even, sticky coating without burning, resulting in that glossy, restaurant-style finish.
Ingredients for Teriyaki Chicken
Authentic Teriyaki Sauce
Japanese teriyaki sauce is a simple concoction and includes just three ingredients in equal parts:
- Soy Sauce - This is the backbone of teriyaki sauce, giving it its dark color and deep umami flavor. No need to get fancy—just make sure you're using Japanese soy sauce (like Kikkoman or Yamasa). I love exploring soy sauces from other countries, but they tend to a have a stronger flavor profile which can overpower the other ingredients in the sauce.
- Sugar - Sugar balances the saltiness of the soy sauce and is key to that signature sweet-savory flavor. As the sauce reduces, the sugar caramelizes, thickening the glaze and giving it that shiny, lacquered finish. I like using evaporated cane juice (raw sugar) for a bit more depth, but white sugar works fine too. Other sweeteners like honey, agave, or maple syrup will also work.
- Sake - Sake adds depth thanks to the amino acids produced during fermentation, which boost umami without adding MSG. The alcohol mostly cooks off, so it’s safe for kids. You can use any decent drinking sake and you can read more about how to choose sake for cooking. Just be sure to avoid "cooking sake", which is loaded with salt and additives that will make your sauce too salty. If you can't get sake where you live, you can substitute an equal amount of water with a pinch of MSG, though the flavor won't be quite the same. Rice wine vinegar is not a good alternative (see below for why.) As for Mirin, brewed mirin is a sweet rice wine, but it's hard to find, even in Japan. Most store-bought versions are just corn syrup and flavorings. That’s why I prefer using real sake and sugar for better flavor and control.
What Not to Add to Teriyaki Sauce
Most modern teriyaki recipes include more than three ingredients, but simpler is better if you want that classic glossy finish. Here’s what I recommend leaving out:
- Garlic, Ginger, Scallions - These aromatics add particles that cloud the sauce. If you want their flavor, grate and strain them to extract just the juice. Or simply garnish your finished dish with grated ginger or chopped scallions.
- Sesame Seeds or Oil - Toasted sesame seeds make a great finishing touch, but adding sesame oil changes the flavor entirely.
- Vinegar - Some recipes suggest replacing sake with rice vinegar. While vinegar can be made from sake, the last stage of fermentation completely changes its chemistry and flavor. If you’re craving something tangy, try making Chicken Adobo instead.
- Starch - Teriyaki sauce thickens naturally through reduction and caramelization. Adding starch prematurely thickens the sauce making it taste bland and one dimensional.
- Fruit Juices - Pineapple or apple juice occasionally show up in teriyaki recipes. While they’re not traditional, filtered juice (no pulp) can still work if you like the added flavor.
What’s the Best Cut for Teriyaki Chicken?
The traditional cut for teriyaki is boneless, skin-on chicken legs, but the thighs will work as well. Check out my tutorial for deboning chicken thighs to learn how to do this. When done right, the fat renders out, the skin crisps, and the meat stays tender and juicy.
Teriyaki isn't typically made with chicken breasts in Japan, but if you prefer white meat, that's totally fine. Just follow my Juicy Chicken Breast Teriyaki recipe for a modified method that keeps it moist and flavorful.
How to Make Chicken Teriyaki
This is a fast weeknight dish, but a few simple techniques make a big difference in flavor and texture.
Prep the Chicken
- If you have bone-in follow my tutorial to debone chicken thighs.
- Trim off any excess fat or tendons to ensure your chicken is tender.
- Sprinkle both sides of each piece of chicken with the salt and let it sit for a few minutes. 🧪SCIENCE: Osmotic pressure releases excess water from the chicken concentrating its flavor while also seasoning it.
- Pat the chicken dry with paper towels before cooking to ensure it browns properly.
Pan-Fry the Chicken
- Place the chicken skin-side down in a cold pan and turn on the heat to medium. If you are using skinless chicken you'll need to add some oil to the pan.
- Pan-fry the skin-side of the chicken until most of the fat renders out and the skin is an even golden brown (4-5 minutes.) 💡TIP: Check the skin-side periodically and press down on any areas that aren't browning evenly.
- Flip the chicken over and continue pan-frying until it's mostly cooked through (another 2-3 minutes.)
Glaze the Chicken
- Use paper towels to soak up as much rendered fat from the pan as you can.
- Add the soy sauce, sake, and sugar and then turn up the stove to high heat.
- Flip the chicken repeatedly as the sauce reduces and thickens to glaze it evenly. The teriyaki chicken is ready when the sauce is thick and sticky.
Slice and Serve
- Slice the chicken, then drizzle over any remaining sauce from the pan. If you’re serving it with rice, consider doubling the sauce so there’s enough to flavor the rice as well.
Grilled vs Pan-Fried Teriyaki
Yaki is often translated as “grilled,” but it also refers to a wide variety of high-temperature cooking methods such as roasting and pan-frying. I prefer making teriyaki in a pan because it’s more consistent and less work than firing up a grill.
If you’d rather grill your teriyaki chicken you'll want to use a slightly different method. First, combine the sauce ingredients in a small pan and simmer until thick and bubbly. Salt and pat the chicken dry, then brush it with a little neutral oil to help prevent sticking. Grill the chicken until it’s nearly cooked through, then brush on the glaze. Flip and re-glaze a few times to build up a beautiful, glossy finish.
Teriyaki with Other Proteins
Teriyaki isn’t just for chicken. It’s a versatile technique that works beautifully with all kinds of proteins. In fact, it originally referred to a method for preparing fish like yellowtail or salmon. For beef lovers, a seared teriyaki steak with a caramelized glaze hits the spot, or go for a juicy twist on Japanese hamburger steak glazed in teriyaki sauce.
Eating plant-based? Marinate tofu with a little ginger and garlic for a flavorful tofu teriyaki. And if your fridge is nearly empty, a fried egg with teriyaki sauce over rice makes a quick, satisfying meal packed with umami. For more inspiration check out all of my teriyaki recipes here.
Make Ahead, Storage & Reheat
Like most dishes chicken teriyaki is going to taste best freshly made. That being said, you can make it ahead of time and store it unsliced in an air-tight container in the fridge for up to three days. Gently reheat in a skillet over low heat, adding a splash of water to loosen the glaze if needed. You can also reheat it in a microwave oven set to low power.
Serve it With
When I make teriyaki chicken, I like to turn it into a fun teishoku-style meal featuring a main dish served with Japanese short-grain rice, miso soup, and a few well-balanced side dishes to round things out. On the side, something crisp and refreshing like this Japanese cabbage salad helps reset your palate between bites. A scoop of creamy Japanese potato saladadds a comforting contrast. To complement the rice, you might include a small plate of crunchy asazuke pickled vegetables. And for something earthy and deeply savory, I’ll finish the spread with kinpira gobo, a sauté of burdock and carrot seasoned with soy and sesame. If you want to go simpler, check out my teriyaki chicken bowl recipe to turn this into a delightful rice bowl.
📖 Recipe
Units
Ingredients
- 600 grams boneless skin-on chicken thighs (4-6 large chicken thighs)
- ¼ teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons evaporated cane sugar
- 2 tablespoons sake
Instructions
- Sprinkle both sides of 600 grams boneless skin-on chicken thighs evenly with ¼ teaspoon salt and set it aside until the salt draws out some moisture. Pat the chicken dry with paper towels.
- Place the chicken skin-side down in a cold nonstick frying pan, then turn the heat to medium. If you're using skinless chicken, add a bit of oil to the pan.
- Cook the chicken on one side until the skin is crisp and browned. Flip it over and continue cooking until it's almost cooked through.
- Pour off any excess oil, then use paper towels to wipe out any remaining grease.
- Add 2 tablespoons soy sauce, 2 tablespoons sake, and 2 tablespoons evaporated cane sugar. Turn the heat to high and use tongs to flip the chicken continuously, basting it in the sauce as it reduces.
- It's ready when most of the liquid has evaporated and the chicken is coated in a thick, glossy glaze. Slice and serve the teriyaki chicken with any remaining sauce.
Nutrition Facts
Although the name “teriyaki” is relatively modern, the practice of cooking meat and fish in a soy sauce and sugar mixture dates back hundreds of years. Traditional names for similar preparations include Amakarayaki (甘辛焼き, “sweet and salty grilled”), Kannroni (甘露煮, “simmered in sweet nectar”), and Yamatoni (大和煮, “Yamato-style simmered”).
If you have access to real brewed mirin, you can substitute it for the sake and cut the sugar in half. Just keep in mind that most mirin on store shelves today is actually “mirin seasoning”—a blend of corn syrup, salt, and flavorings. True brewed mirin will list only rice, koji, water, and possibly brewer’s alcohol on the label.
The glaze thickens naturally through caramelization. Adding cornstarch thickens the sauce before it reduces properly creating a dull watered-down sauce.
Shawn says
Many teriyaki sauce recipes call for mirin for some of the sweetness (and therefore less sugar). What are your thoughts on mirin?
Marc Matsumoto says
Hi Shawn you can read my thoughts on mirin in the headnotes (above the recipe under the "Ingredients for Teriyaki Chicken" sub heading). Short answer is that most mirin available outside Japan is fake so you're better off using sake + sugar.
Matthew says
Simple yet outstanding, I thank you!!
I made a point of sourcing good sake, Japanese soy sauce and boneless skin on leg/thigh fillets
and it was worth it.
Marc Matsumoto says
Happy to hear you enjoyed it Matthew, thanks for reporting back!
B says
Hi, quick question, can you substitute xiaoxing wine for sake?
What about Mirin for Sake?
Thank you! looking forward to trying your recipe asap!
Marc Matsumoto says
Hi B, Xiaoxing is delicious with chicken and will taste good in this recipe, but you should know that it will have a different flavor than teriyaki sauce since it has a significantly different flavor than sake. As for mirin, it can be used, but it is much sweeter than sake, so you'll need to cut the amount of sugar in half.
Nancy Quarry says
I would like to try this recipe. It looks very good. Could you please advise what kind of sake to purchase and where? I would like to order on-line if possible. Thank you very much.
Marc Matsumoto says
Thanks Nancy I give an explanation of sake along with what to look for in the headnotes above. If you want a more detailed explanation I have a series of videos about why sake is used in food here: https://youtu.be/C2p6MN4EVeA As for where to purchase, it depends on where you live, but if you're in the US you can check out https://tippsysake.com
Stuart says
Would be a better recipe without the adverts spoilt it as a learning experience .
And printing off 27 pages?? And the pages I printed, the photographs were just fuzzy blobs.
The recipe may be authentic but the experience wasn’t.
Marc Matsumoto says
Hi Stuart, I'm sorry to hear you had a bad experience with the site. Did you use the "Print" button on the recipe card? This creates a print-ready version of the recipe that should fit on 1 page, and you can choose whether you want to include photos or not (including photos will make it take more than 1 page, but it still shouldn't be anywhere near 27 pages). As for the ads, provide recipes on this website for free, but each recipe can take anywhere from a few days to a few weeks to test, shoot and produce a video for. Without the ads, I would not be able to afford to do this.
Jennifer Spencer says
This recipe looks great and I want to cook it. But when you say "equal parts" of sake, soy and sugar, do you mean equal by weight or by volume? Thank you.
Marc Matsumoto says
Hi Jennifer, it's equal parts in volume, please check the recipe card for specific measurements.
Jennifer Spencer says
Ah - of course. Thank you!
Lucy says
This is by far the easiest and best recipe for teriyaki chicken. I used a basic sake, not cooking sake but not expensive either, that I found at the grocery store. I made extra sauce because the recipe calls for equal parts sake, sugar, and soy sauce so I just doubled it. Following the recipe, you won't have extra sauce.
Marc Matsumoto says
Hi Lucy, I'm glad to hear you enjoyed it! Pro tip: you can premix equal parts sake, soy sauce, sugar in a squeeze bottle and store it in the fridge. It will last for months (provided you don't use it all before then) and it makes it even easier prepare.
C ma says
Thank you so much!!! I hate the usual teriyaki chicken from a lot of sushi places. Only some do the original recipe. I have spent t the last few months trying to find the right recipe amd here it is!!
As advised in another comment, I used merin and halved the sugar.
Thank you so much for this recipe!
Marc Matsumoto says
I'm glad to hear you enjoyed this! Having worked at several sushi restaurants outside of Japan, I can say that many places don't make any of their own sauces (they use bottles ones, that are loaded with corn syrup, MSG, and various gums to thicken them).
Ralf says
My kids love chicken teriyaki but only from a specific restaurant. They are very picky. These instructions changed all that. Use thighs, start with a cold pan, teriyaki sauce is three ingredients, all so important. The first time I made it my son walked by to critique my effort and he said, “um, that actually looks pretty good”. After I served it to him he said, “wait, have you tried this?”. He decided we don’t need to go to that restaurant anymore. I’ve been. Making this a few times a week. Thank you for the detailed and specific instructions.
Marc Matsumoto says
Hi Ralf, thanks for taking the time to stop by and share. Im glad to hear your family is enjoying this. The same method works for most proteins, so I hope you get a lot of use out of the sauce!
Chris Heins says
I did find some real mirin at amazon. The brand is Eden. It contains water, organic rice, sea salt, and Koji aspergillus oryzae. It's made in Japan. If I chose to use Mirin, how much would I use and how much sugar needs to be removed?
Marc Matsumoto says
Hi Chris to keep things simple. You could use a 1:1:1:1 ratio. It will be a little sweeter though so you could cut back on the sugar slightly if you want to it to be less sweet (by about 1/3).
Mabaya says
Thank you for the recipe. I'm from the Philippines and I can't see any of the sake brands that you're suggesting 🙁 They only sell Japan Cooking Sake that's Hinode/MCFS. I really want to cook authentic chicken teriyaki though. I don't want to ruin its flavor by using ingredients that I shouldn't. Please help. And can I use this recipe for chicken wings? Thank you. I'll be waiting for your reply. Have a nice day! ^^
Marc Matsumoto says
Hi Mabaya, if you aren't already try checking the liquor section of the store, or a larger liquor shop. The best kind of sake to cook with is sake that is intended for drinking so it's usually not sold in the same area as ingredients for cooking.
Mabaya says
Thank you! One more thing, can I use this recipe for chicken wings? 🙂
Marc Matsumoto says
Hi Mabaya, you wouldn't be able to use the exact same recipe and process, but you could increase the amount of sake and simmer the wings for about 30 minutes in the sauce. Or you could do something like thishttps://norecipes.com/tebasaki-japanese-chicken-recipe/
Mabaya says
Alrightyy~ Thank you so much ^^
Jayvee says
Hi marc found a shop of wine here dunno if hakushika sake would be fine? Please. Let me know
Marc Matsumoto says
Hi Jayvee, that should work great!
Jayvee says
Hi marc i need ur help im from philippines im not quite sure what kind of sake do we have here do u have any suggestion for the sake that i can use? Or any substitute? Does rice wine vinegar would be fine? Thanks!
Marc Matsumoto says
Hi Jayvee, it sounds like you've found sake, bit I just want to address your question about rice wine vinegar. I know there are a lot of sites suggesting the use of rice wine vinegar as an alternative, but it is not a good substitute. Sake is a brewed beverage made from rice that's been saccharified with Koji and fermented with yeast. The process produced alcohol, but it also produced tons of aromatic compounds as well as amino acids. For cooking what we want are the amino acids. These are compounds like glutamate that produce the taste of umami and it's what gives the sauce depth. Rice wine vinegar is produced by oxidizing rice wine, which turns the alcohol into acetic acid. The process also destroys most of the amino acids in the sake. The result is a sour vinegar that tastes nothing like sake and doesn't have the amino acids (which was the whole reason to add sake in the first place).
Coco says
Matsumoto-san, what would be your recommendation for making the teriyaki spicy? Thank you.
Marc Matsumoto says
Hi Coco, it's not traditional to make teriyaki spicy, but that being said, you could add any kind of chili that doesn't cloud the sauce. That's why I would recommend using either whole or crushed dried chilis rather than a paste or sauce if you still want to be able to call it teriyaki. If you use a paste or sauce, you'll lose the glossy sheen on the sauce (which is the defining characteristic of teriyaki), but I think it would be good with gochujang.
Anna says
Made this for lunch. Success!! I didn’t know chicken teriyaki is that simple to make. Thank you, Marc!
Marc Matsumoto says
Hi Anna, I'm so glad to hear you enjoyed it! Sometimes simple is best 😉
Yoshiko Herrera says
Wow this is a great recipe!! I grew up eating teriyaki chicken and this is just perfect! I always thought it was grilled; i didn't realize you could get the blackened slightly crispy skin in a pan. Also I have tried many recipes for the sauce, but this simple one is the best! thank you!
Marc Matsumoto says
Hi Yoshiko, I'm so glad to hear you enjoyed it! It can be grilled too, but for most setups, it's better to do it in a frying pan😉
Giulia says
Hi Marc, first of all we (my hubby and I) love your wonderful website especially for Japanese cuisine. We referenced your site in our cuisine blog which we are putting up during the lockdown. Now the question: how long do you leave the salt on the chicken thies for the teriyaki recipe (Btw we tested it and it was great but just not sure about this point)? Thank you and all the best - Giulia and Jean-Claude
Marc Matsumoto says
Hi Giulia, thank you! For the teriyaki, there isn't really a set time to salt it (it depends on the chicken). After you salt it, you'll start seeing the surface get shiny with moisture. That's when you want to pat it dry. It should't take more than 10-15 minutes. The salt draws out the moisture in the surface of the chicken which makes it brown easier.
Iren Feher says
This recipe is amazing! I tried other Americanized chicken teriyaki recipes and those came out so salty. But this one is so good! Just like the chicken teriyaki from the sushi restaurants
Marc Matsumoto says
Hi Iren, I think a lot of recipes either marinade the chicken, or they add thickeners to the sauce, which is totally unnecessary. I'm glad you enjoyed my recipe and thanks for stopping by to let me know!
Cornelia Ang says
Hi Marc. Love your chicken teriyaki recipe especially the taste. My son needs to cook an asian food for his home economics class for school (online class since our state is under enhance community quarantine because of Covid-19). It was a success and it became an instant hit and everybody loves it so we are cooking it almost everyday. I’’ glad that we have found your webpage. Thank you. Take care. Keep safe. God bless.
Marc Matsumoto says
Hi Cornelia, I'm so glad to hear this worked out for your son's project! Thanks so much for taking the time to let me know. We have over 1000 recipes, so I hope you find others to enjoy. Be well and stay safe!
BB Kim says
Thank you for your recipes! I really appreciate them.
Marc Matsumoto says
You're welcome BB Kim, thanks for stopping by!
Leo says
Hi Mark,
Would you consider this brand "real" mirin (and a good enough one to use instead of a good sake)?
https://www.amazon.com/OHSAWA-Genuine-Mirin-Seasoning-Organic/dp/B01FL78IB4
Marc Matsumoto says
I Leo, based on the ingredients, this would be okay, except it includes salt. This is usually done to skirt taxes on alcohol, by making it undrinkable, but the problem is it makes recipes you include it in too salty. Also, mirin is not a substitute for sake, typical recipes that include mirin also include sake as they are there for different reasons (the sake for umami, the mirin for sweetness and to give the sauce a shiny sheen).
Mark Ebner says
Thank you Marc for the best chicken teriyaki recipe my wife and I have ever had! It beats our local teriyaki restaurant by far😁👌🤜
Marc Matsumoto says
Hi Mark, I'm so glad to hear it! Thanks for stopping by to let me know you guys enjoyed it!
Linda Gendron says
Hi what brand of sake do you use Thank you
Marc Matsumoto says
Hi Linda, I live in Japan and I know they don't sell the sake I use outside of Japan, so I'm not sure the brand will be that helpful. When selecting sake for cooking it doesn't have to be expensive or fancy, but what you don't want is "cooking sake" as these tend to be very low quality and have a ton salt added to it to make render it undrinkable (this is how they get around the taxes on alcohol). I think Hakutsuru and Shochikubai are two commonly available brands of sake in the US.
Samantha says
Hi, I made this tonight and was absolutely amazing! Even my little picky eaters loved it. I do have a question. I just started Weight Watchers, is there an alternative to white sugar that’ll give the same glaze without losing too much of the taste?
Thanks
Marc Matsumoto says
Hi Samantha, I'm glad to hear you and your family enjoyed it! Thanks for dropping by to let me know! as for an alternative to sugar, teriyaki sauce depends on the balance of sugar to salt (soy sauce), without it it would just taste salty. I'm not familiar with how Weight Watchers works, but you could use other forms of sugar like Maple syrup, honey, or Maltose in place of white sugar.
Chris says
Hey, awesome recipe! This looks really good! I'm just wondering though if I can substitute Chinese rice wine for sake since they are both fermented alcohols from rice (although sake is undistilled)?
Marc Matsumoto says
Hi Chris, thanks for stopping by to check this out. You could substitute a Chinese rice wine such as Shaoxing (as long as it's not the distilled type), it will give the teriyaki a Chinese taste as Chinese rice wines tend to be aged, which gives them a different taste, but it should still be good. Definitely don't use a distilled spirit as the whole point of adding the liquor is for the sugar and amino acids that brewed rice wines have. If they've been distilled all those compounds get left behind in the still.
Odelia says
Help. Something is wrong with this website when accessed from mobile.i click on Japanese but I only see a handful of recipes.I'm sure you have a lot more
Marc Matsumoto says
Hi Odelia, I'm sorry about this, and thanks for bringing it to my attention. I'm trying to find a developer to fix this now. In the meantime, you can use this link: https://norecipes.com/?s=japanese or just enter the name of the recipe you're looking for in the search bar.
Richard says
Hi Marc, I have to say that you are right on. I compared a teriyaki sauce recipe using mirin and brown sugar (in addition to white), minced garlic and minced ginger, and then compared it to your recipe with a decent sake - no contest. My wife and I would pick your recipe everyday of the week. Thanks for making our lives better AND simpler.
Marc Matsumoto says
Hi Richard, I'm so glad to hear you enjoyed the recipe! Thanks for stopping by to let me know. With Japanese food, simpler is almost always better, and the key to leveling up the food is to use very high quality ingredients.
Ilonka says
Where do you find skin-on boneless thighs? I can't find these anywhere--it's either skin on bone in or completely skinless and boneless...
Marc Matsumoto says
Hi Ilonka, if you go to a higher end supermarket with a butcher(like WholeFoods), or a butcher, you should be able to ask them to debone the thighs for you. Otherwise, you can debone them yourself. It's not too difficult. You just need to make a slit on the meat side(opposite of the skin side) from one end of the bone to the other, then you just tug on the bone as you scrape the meat off with a knife.
peter alcantara says
I like to make a small jar of teriyaki so I have extra that I can splash on meats/veggies for a quick weeknight meal. The recipe I've used previously has mirin. I assume I can extend your recipe so I can have extra sauce to store, say 1/3 cup soy sauce, etc.?
Marc Matsumoto says
Hi Peter, you can add mirin, but I suggest, cutting back on the amount of sugar slightly.
Encar bautista says
I will try to cook this first, what kind of sake I will use. Give us the the name of sake.
Marc Matsumoto says
Hi Encar, there are literally thousands of brands of sake, so it's impossible to name them all. Hakutsuru, Shochikubai and Gekkeikan are probably the most commonly available in the US. You can read my notes on the sake in the headnotes for more details on what to look for.
Guest says
The cheapest sake you can buy. Genkaigan. No point in buying good sake for cooking.
Laurie Lonnevik says
So, you marinade. The chicken as it is. Being fried? Can that be done beforehand in the frig in a bag?
Marc Matsumoto says
The chicken is not marinated, it is glazed with the sauce. Teriyaki sauce has a high sugar content, so if you marinate it in advance, it tends to burn.
Alicia Lewis says
I can't use alcohol. What can I use instead of mirin
Marc Matsumoto says
Hi Alicia, my sauce doesn't use mirin. If you're talking about the sake, please read the headnotes, I go into detail on why the sake is added along with alternatives.
Iane says
Ni garlic and ginger?
Marc Matsumoto says
Hi Iane, we don't put ginger or garlic in teriyaki sauce in Japan, though it's a common addition in other countries.