Reviewed: Oct. 4, 2009

Hi! I am the submitter of this recipe, and this is an AUTHENTIC teriyaki recipe. In Japan they do not use less sodium soy sauce. I myself do, but I wanted to stay true to the recipe when I submitted it. So, if you are the type of person who isn't used to salt, or prefers an americanized sweeter teriyaki, this may not be for you :) Enjoy ♥

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 15, 2009

I made this using tamari instead of soy sauce due to a gluten allergy and its amazing. Thank you!

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ms_serenity

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Sep. 13, 2009

Way too salty!!! I had to throw the first batch away. I made this again reducing the soy sauce to 2/3 cup and using low-sodium soy sauce and it was fairly good.

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PSanders

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Reviewed: Sep. 11, 2009

This recipe is great. It tastes just like the Teriyaki you get in Seattle! I used the low sodium soy sauce and a bit pinch more red pepper flakes because I like the heat. This was SO good!!!

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MVA

Cooking Level: Intermediate

Home Town: Oshkosh, Wisconsin, USA

Living In: Greenville, Wisconsin, USA

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Reviewed: Jul. 21, 2009

Excellent - no need to buy anything else

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 24, 2009

This is my families new favorite recipe and I use it everytime I make chicken thighs and it is even better marinated over night and then cooked on the grill. The only change I made was to add less garlic, the taste was just to strong and my daughter did not like it. Other than that great recipe.

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roxygirl

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Reviewed: Jun. 24, 2009

a tad more ginger and garlic make even better

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Chief

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Reviewed: Jun. 1, 2009

Fantastic! Absolutely amazing flavour.

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: May 23, 2009

The first time I made this as written and I found it to be way too salty, even with the low sodium soy sauce. I tried again reducing the soy sauce to about 3/4 of a cup and adding a couple tablespoons of honey and it was delicious!

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Sugar8184

Cooking Level: Intermediate

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Reviewed: May 11, 2009

It was ok. I usd chicken which I marinated and cooked in the sauce with some broccoli. The only thing I changed was using inexpensive plum wine instead of mirin (since I couldn't find any and they both are relatively sweet) and I used less garlic since 7 seemed like way too much. It was very salty despite having used both low sodium Tamari and less of it. I had to add a lot more sugar to make it even edible. It tasted basically like slightly flavored soy sauce. I won't be making this again since it was hardly much better than the bottled kind. I'm quite disappointed.

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Meredith Mandel

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Apr. 3, 2009

This is absolutely fantastic! I've made this so many times since discovering the recipe and used it for everything from a marinade for salmon to a dipping sauce to a spread for sandwiches. I thicken it with different amounts of cornstarch depending on what I'm using it for. For a glaze/marinade, I find two teaspoons of cornstarch plus enough water to dissolve it in is perfect, but I've even gone up to two tablespoons + water to make a really really thick sauce. Love this recipe!

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Jenny K.

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 2, 2009

This was a very good teriyaki sauce recipe. I did use low sodium soy sauce as the only kind I buy. The flavor was not too salty and it was easy to make. The only problem was finding the rice wine or Mirin. I would make this again definatly.

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fluffster67

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Keller, Texas, USA

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Reviewed: Mar. 30, 2009

I tried this recipe after all the great reviews, but I was really disappointed. I thought it was way too salty, ruining an entire batch of grilled chicken.

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katienic

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Reviewed: Mar. 25, 2009

Completely excellent! I made this exactly as written and used it for some chicken quarters that I had roasted plain and frozen. I thawed them in the marinade and reheated them in the oven, basting them with marinade. SO good! We also used some of this as a dipping sauce for thinly sliced dry-fried flat iron. My oldest son is a teriyaki lover and expert - and he called this the 'real deal.' Awesome! Thanks for the recipe! ♥

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 18, 2009

I don't think I've ever rated a recipe one star, and I hate to go against all the 5 star reviews, but I have to say I really didn't like this! I didn't want to look up my usual recipe, so I thought I'd try this one, given all the great reviews. I thought it was soooo salty, (and I use low-sodium soy sauce.) I kept adding sugar to try and cut the saltiness. I've managed to salvage it that way, but I probably added close to 1 cup of sugar, and I don't think my kids are going to like this (though we'll give it a shot) I looked up my recipe, which is from a Japanese cookbook, and it's basically equal amounts of soy/mirin/sake(or not, there are variations), along with about half the amount of sugar. So, 2:2:1, soy, mirin and sugar. I always add garlic and black pepper, and sometimes the vinegar, usually not though. I also don't usually add the oil (though my recipe does call for a tiny amount) Anyway, I guess our tastes are for a sweeter, stickier teriyaki sauce, and this recipe just wasn't it. Sorry!

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BABYDANE

Cooking Level: Intermediate

Home Town: Temecula, California, USA

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Reviewed: Mar. 15, 2009

Yeah baby! I added corn starch it was just delicious! If it would have been for a marinade, no need to add corn starch. Thank you.

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Delphine AB

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 15, 2009

I used white vermouth and extra sugar since that is all I had. I did thicken it with some cornstarch. GREAT recipe..thanks for sharing.

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outdoorsgirl

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

Excellent!!!!!!! Thank you for sharing!

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Denise

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Reviewed: Mar. 10, 2009

Probably the closest to restaurant Japanese teriyaki sauce that you can get! We cooked chicken in it and put it on top of rice and we absolute LOVED it!!

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Katrina

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Reviewed: Mar. 8, 2009

This is awesome sauce, way better than anything you can get in a bottle! I couldn't find mirin wine, so I used Japanese plum wine instead (it is a sweet wine). The first time I tried making this, I wasn't paying attention while simmering the wine and it ended up burning to the pan - what a mess! So the second time, I only simmered for 5 minutes and kept a good eye on it. I used 1/2 cup honey instead of 1/3 cup sugar, as another reviewer suggested. It turned out great with these changes. This sauce is almost as good as what you find in a restaurant!

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