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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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 8, 2009

Very strong flavor, so you don't need to use a lot. I thickened it with 1 tbl. cornstarch and 3 tbl. water. My family loved it!

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 7, 2009

The only change I made was a little less sugar (ran out!), this recipe was AWESOME Best at-home teriyaki ever! Thanks for the recipe!

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Carmen's Mom

Cooking Level: Expert

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Reviewed: Mar. 6, 2009

Husband loved it! Great sauce.

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VIVNIDHI

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Reviewed: Mar. 5, 2009

Wow! What a great, quick recipe with ingredients I had on hand! It was super easy - I actually missed the step of boiling the mirin for 10 minutes (oops!) and just simmered everything while I prepped other ingredients. It was a fabulous marinade for chicken that I used for an Asian spinach salad. Better than bottled, for sure!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Feb. 22, 2009

Easy to make. My family loved it! I used this to make Teriyaki chicken and rice, To thicken the teriyaki sauce after the chicken has been cooked add a small amount of cornstarch mixed with cold water to the hot teriyaki sauce and it will thicken and coat the meat without changing the flavor. Thank you for a fabulous recipe!

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Tonysgdbg

Cooking Level: Expert

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Reviewed: Feb. 11, 2009

I didn't want to go to the store, so I used garlic powder and ground ginger instead of fresh ingredients... still good! Mirin is also good for making tamago (sweet sushi egg)

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Heather

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Reviewed: Jan. 28, 2009

Delicious and easy. I made this for my hubby last night, used Fructose instead of white sugar and thickened with a small bit of corn starch. Served it with steamed veg over brown thai rice and it came out a treat! Husband was still raving for hours after we ate our plates clean! Thanks Celeste!

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CHEFLAUREEN

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Reviewed: Jan. 20, 2009

Absolutely the best. Except it was a little bit too salty for me so I added a little water. I will use low sodium soy sauce next time but apart from that it was great! I didn't have mirin on hand so I used white wine and it came out so good. I sliced some chicken breasts and marinaded chicken in the sauce then cooked it, steamed some stir-fry veggies and mixed together. My husband & son just loved it! Thanks a bunch for the recipe :)

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Marleny

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jan. 12, 2009

Really good! I needed a sauce for some wings so I tried this. I didn't have the wine, so I used half red and half white vermouth and increased the sugar a bit - wonderful!!!! Just thicken a little and toss with cooked wings - yumm!

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Rosie

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Reviewed: Dec. 27, 2008

Stores great, and better than most store bought stuff.

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wands

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 4, 2008

This is a super marinade! Thanks for sharing.

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Luv2Cook

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Reviewed: Dec. 3, 2008

Really excellent. I used with a pork/mushroom stirfry and it came out very well, event though I was out of ginger and had to used powdered. This is going in my rotation.

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thebrokedown

Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Oct. 25, 2008

Hands down the best teriyaki sauce I have tasted. I have doubled it also with great results. I always thicken it with a tablespoon of arrowroot mixed with enough soy sauce to make it pourable, usually 1-2 teaspoons. Arrowroot is a thickener that can be found in the spice section. Arrowroot thickens and stays clear which is nice for this kind of sauce. I will never buy bottled teriyaki again. No need for all those artificial ingredients in the bottled stuff - this sauce is a snap to prepare and cost effective also. Wonderful recipe!

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ILoveAardvarks

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Oct. 18, 2008

The only change I did was to substitude the sugar with honey. I used it as a marinade for my Japanese barbeque, tastes great on the beef ribs, chicken, even fishballs! I even glaze some of them with eel sauce and they go well together. This is a keeper for me.

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ivymokhtee

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Reviewed: Sep. 28, 2008

I used Splenda to make it healthier, and added more crushed red pepper for flavor. I marinated chicken and cooked with broccoli, water chestnuts, garlic, and a touch of ginger (and more red pepper of course). My boyfriend cleaned his plate and then the pan I cooked in!

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CIGALL

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Sep. 14, 2008

This sauce really is the best teriyaki sauce/marinade recipe. It reminds me of the authentic Hawaiian teriyaki (and that stuff is great). CHANGES: I never use the rice wine and don't think that it is needed. Use 1/3 c. honey instead of sugar for a fuller flavor.

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Sep. 2, 2008

Would have given this a 5 easily, but in my opinion it needed the sugar increased to at least 2/3 cup. Very easy to make and the flavor is awesome!! Thanks for a great recipe.

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Jez's Granny

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 20, 2008

This was pretty good. I broiled salmon and basted it with this saucebut I think it would have been more flavorful if I had used the sauce as a marinade rather than just basting it. Still very good. Thanks!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jul. 17, 2008

I'm not a huge fan of asian food, but this sauce is AMAZING!!! It will definitely make it's way into my dinner rotation :D I used low sodium tamari sauce, but I found it a tad too salty still. I will look for a sauce w/ lower sodium & try this again very soon!

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abethepunk

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Teriyaki Sauce and Marinade

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