“Like the title says, this is a "back to basics" teriyaki marinade that can also be made into a teriyaki sauce. "Teriyaki" sauce has found a home in many places around the world, and so there are a lot of variations, often containing a lot of sugar, honey, lemon juice, cornstarch, who knows what all. This is based on a simple, traditional marinade recipe by Gaku Homma, with only a small variation to create the sauce.”

Ingredients Nutrition


  1. Combine the soy sauce, sake and mirin. This is the marinade. To use, marinate whatever you're cooking for about half an hour in a small amount of marinade (1-2 tablespoons for a boneless chicken breast, fish filet, small beef steak or block of tofu), then grill.
  2. If you want to make the sauce, mix the soy sauce, sake, mirin, sugar, ginger and garlic, then heat over low heat for about 20 minutes. Do NOT re-use marinade to make the sauce -- use ingredients that have not touched any meat. Use less sugar if you prefer -- I don't advise using more. Remove the ginger and garlic. Use the sauce to glaze whatever you're grilling for the final minute. Remove the grilled food, slice into bite-sized pieces, and serve over rice with a spoonful or so of warm teriyaki sauce to top.
  3. This recipe makes enough for 4 when made as a marinade, enough for 2 when made as a sauce.

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