3-Ingredient Teriyaki Sauce (Ready in 5 Minutes)
This 3-ingredient teriyaki sauce is the one you’ll turn to on busy weeknights. It’s sweet, salty, and just sticky enough to cling to whatever you spoon it over.
You need only soy sauce, mirin, and a little sugar, and it simmers into a glossy glaze in under 5 minutes. Use it on chicken, salmon, or roasted vegetables.
Why This Teriyaki Sauce Works
I keep a jar of this in the fridge at all times. It’s faster than store-bought, and I know exactly what’s in it.
The balance of salty soy and sweet mirin does all the work. There’s no need for cornstarch; the sugar thickens naturally.
Ingredients
- 1/2 cup soy sauce: regular or low-sodium, your choice
- 1/2 cup mirin: sweet Japanese cooking wine
- 1/4 cup granulated sugar: or an equal amount of light brown sugar for a deeper note
Variations / Substitutions
- Soy sauce: use tamari for gluten-free, or coconut aminos for a soy-free option
- Mirin: if you don’t have mirin, use 1/2 cup sake with an extra tablespoon of sugar, or dry sherry in a pinch
- Sugar: honey or maple syrup work, but the sauce will be thinner
This sauce is great on Sticky Garlic Chicken Thighs.
How to Make 3-Ingredient Teriyaki Sauce
Step 1: Stir Together the Ingredients
In a small bowl, whisk together the 1/2 cup soy sauce, 1/2 cup mirin, and 1/4 cup granulated sugar. Stir for about 30 seconds, until the sugar granules dissolve and the liquid looks uniform.
Step 2: Simmer the Sauce
Pour the mixture into a small saucepan and set it over medium heat. Bring to a gentle simmer, then cook for 3 to 4 minutes, stirring occasionally. You’ll know it’s ready when the sauce coats the back of a spoon and looks syrupy; it will thicken a little more as it cools.
Step 3: Drizzle and Serve
Spoon the warm sauce over grilled chicken, salmon, or roasted vegetables right away. Or let it cool completely, pour it into a clean jar, and refrigerate for later use.
A Few Notes Before You Start
- “Use a saucepan a little larger than the amount of liquid to avoid splatters while it simmers.”
- “For a thicker glaze, simmer an extra minute. Pull it off when it’s a shade thinner than you want; it sets up as it cools.”
- “This sauce doubles as a marinade. Skip the simmer and use it straight from the bowl on chicken, beef, or tofu. Simmer any leftover marinade before using it as a sauce.”
Keeping Teriyaki Sauce Fresh
- Refrigerate: Pour cooled sauce into a clean jar or airtight container. It keeps for up to 2 weeks.
- Freeze: Freeze in ice cube trays for up to 3 months; thaw a cube or two whenever you need a quick sauce.
- Reheating: Warm gently in a small saucepan or microwave, adding a splash of water if it’s too thick.
What Goes Well With Teriyaki Sauce
This sauce is a natural fit for grilled chicken thighs or salmon. Toss steamed broccoli or snap peas in a spoonful, or drizzle it over a bowl of rice and edamame. For a quick weeknight dinner, serve with a side of cucumber salad to balance the sweetness.
Frequently Asked Questions
Can I add garlic or ginger?
Of course. Add a minced clove of garlic or a teaspoon of grated ginger during the simmer if you like, though the sauce won’t be three ingredients anymore.
How do I fix a sauce that’s too thick?
Stir in a tablespoon of water and warm it through. If you’re reheating a chilled sauce that turned solid, the same trick works.
What’s the best way to use it as a glaze?
Brush it on during the last few minutes of cooking so it doesn’t burn. The sugar caramelizes fast over high heat.
Can I freeze it?
Yes, freeze in small portions for up to 3 months. Ice cube trays are perfect for grabbing a single serving.
3-Ingredient Teriyaki Sauce Recipe
Ingredients
Method
- Stir together soy sauce, mirin, and sugar in a small bowl until the sugar dissolves.
- Pour into a small saucepan and bring to a simmer over medium heat. Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and coats a spoon.
- Drizzle over your dish while warm or cool and store.
