This homemade teriyaki sauce is perfect for marinating, dipping, and glazing. It has a good balance of sweet-savory flavors and is incredibly versatile. You can even make it sweeter and turn it into eel or unagi sauce.
Combine all ingredients in a cold saucepan. Bring to a simmer over medium heat. When it starts to boil, lower the heat. Do a taste test and see if you prefer an additional sugar. Continue simmering and reduce the liquid until thickened and glossy. Stir occasionally to prevent burning.
1/2 cup soy sauce, 1/2 cup mirin, 1/2 cup sake, 1/4 cup brown sugar
Sauce or Glaze (eel sauce)
In a small bowl, combine water and cornstarch. Stir until dissolved.
Make the classic teriyaki sauce then add the additional brown sugar. Start with a teaspoon. Bring to a simmer over medium heat. Do a taste test and see if additional sugar is needed.
Lower the heat. Quickly stir the cornstarch slurry and pour it into the saucepan. Stir the sauce until desired consistency is achieved.
Marinade
Make the classic teriyaki sauce. Double the recipe as needed. Add garlic, ginger, and vegetable oil.
Bring to a simmer over medium heat. Stir continuously to help dissolve the sugar. Do a taste test and add more sugar if preferred. Simmer until the alcohol has evaporated, about 3 minutes.
Let it cool completely. Add green onions and stir to combine. Place meat in a resealable bag. Pour marinade. Marinate for 2 hours or overnight in the refrigerator.
Notes
Soy sauce - I recommend Kikkoman naturally brewed soy sauce.
Mirin - is available in most Asian supermarkets.
Sake - substitute with water or white cooking wine.
Shelf life and Storage - refrigerator for up to 1 to 2 weeks in an air-tight jar.