With just 3 basic ingredients this authentic Japanese teriyaki sauce is super easy to make and perfect for glazing salmon, steak, or chicken teriyaki.
- ½ cup sugar (120 grams) - ½ cup soy sauce (135 grams) - ½ cup sake (115 grams)
Add the sugar, soy sauce and sake to a bottle. I like using a squeeze bottle which makes the sauce easier to use.
Shake the bottle until the sugar has fully dissolved into the teriyaki sauce.
The teriyaki sauce will last for months in the fridge.
Unlike American teriyaki sauce (which is often used as a marinade), Japanese teriyaki sauce is used as a glaze. Just pan-fry whatever protein you're using until it's cooked. Wipe out any oil from the pan, and then add the teriyaki sauce. Glaze the protein by flipping it over repeatedly until the sauce it thick and glossy.