Used as a marinade or seasoning, teriyaki is a Japanese sauce made with soy sauce, sugar, spices and wine (usually sake or mirin). Ultimately versatile, teriyaki gives foods a sweet-savory flavor and a lustrous, mahogany-colored glaze. It can be added to meats, poultry, seafood or vegetables before, during or after cooking.
Varieties and Buying Tips
Commercially prepared teriyaki is available in several different varieties, including original and low-sodium. Low-sodium tends to be a little sweeter and full-bodied because extra seasonings have been added to maintain the overall flavor.
You will also find thicker sauces specially made for basting and glazing, or flavored varieties with roasted garlic or honey and pineapple (these make great dipping sauces).
It's also easy to make your own teriyaki sauce recipe at home.
Bottled teriyaki sauce should be refrigerated after opening. For the best flavor, use within three months.
- Personalize commercial teriyaki marinades with fresh lemon zest and chopped herbs like basil and thyme.
- Add crushed garlic and a dash of wasabi to marinate salmon and scallops.
- Mix teriyaki with Dijon mustard and oregano and brush onto grilled steaks or chops.
- Drizzle onto rice or canned baked beans for easy one-dish meals.
- Add teriyaki to your meatloaf mix and also use it to glaze the top.
- Use teriyaki sauce on hamburgers instead of ketchup.
- Top pizza crust with teriyaki instead of traditional tomato sauce.
- Add to spaghetti or Asian-style noodles and top with sliced green onions and sesame seeds.
- Mix with sour cream for a savory dip.
Try one of our favorite teriyaki sauce recipes:
Amanda's Korean Chicken
Hibachi Style Steak
Teriyaki Mushrooms a la Steve
beef, bell peppers, broccoli, carrots, chicken, fish, garlic, ginger, green onions, ham, honey, mushrooms, onions, oranges, pineapple, pork, rice, sesame seeds, scallops, snow peas, salmon, tuna, turkey, water chestnuts