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Teriyaki sauce and marinade recipe

Teriyaki sauce and marinade recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades

This recipe makes a great teriyaki sauce. Just mix ingredients together in a bowl, rather than heating them, before marinating.

391 people made this

IngredientsServes: 8

  • 120ml soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons dark brown sugar
  • 2 tablespoons sesame seeds (optional)
  • 2 cloves minced garlic
  • 1 (2cm) piece fresh ginger, grated
  • 4 tablespoons cold water
  • 1 tablespoon cornflour

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic and ginger together in a small saucepan over medium-high heat.
  2. Whisk cornflour into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, until thickened, about 5 to 7 minutes.

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Reviews & ratingsAverage global rating:(91)

Reviews in English (70)

by margiebayer

Since I found this recipe my two boys (19 & 21) hug me so much that I can't finish my dinner. I suppose that is not a bad thing. When I come home with a big pack of chicken legs, the family knows what's coming. I marinate for at least 24 hours, turning once, and then bake uncovered in a 350 oven for 2 hours or more. Note: I make a double batch so the legs are just about covered. A few nights ago hubby was really late coming home from work and the legs were happily cooking for two and a half hours. Oh, my...! My oldest son couldn't stop saying, "Mom, look, the meat is just falling off the bones!" Followed by yumm, yummm, yum noises. Ok, Broomcladdad, that to me is a great compliment. The last batch I made I tweeked your recipe and added maybe a 1/4 cup more soy sauce and a smidge more brown sugar. I love sesame seeds but have to leave them out. Hubby and I have bridges, and I'm not talking about those in Madison County either.Next month, March 2014 my father-in-law is turning 75. Guess what my mother-in-law wants me to make for the main course for his birthday dinner? Job well done!!Margie Bayer-13 Feb 2014

by Angela manke

This is a great recipe. I doubled this because I was making a large dinner. I added 1/4 C molasses (a secret Japanese ingredient) and 2 more Tablespoons of brown sugar (it wasn't quite sweet enough for my taste) totaling 6 Tablespoons as well as a few shakes of crushed red pepper. I did not double the sesame oil because it is so strong so I substituted olive oil up to 1/4 C total. Again these extra ingredients were doubled!!! This was delicious...enjoy!-27 Apr 2014

by arnetage68

Have been looking for this recipe for a long time. Used fructose in place of honey, balsamic rice vinegar, a ton more minced garlic, and added a big splash of sherry at the end. Did not add cornstarch or cook it as I have found if you keep basting your food with its own juices along with the marinade while it's baking, the sauce thickens on it's own. Fabulous as it keeps forever! /arnetage68-07 Nov 2013

The Story Of Hawaiian Huli-Huli Chicken Marinade Is As Delicious As The Recipe

In 1955 Ernest Morgado cooked up a big batch of chicken for a farmer’s group. It had been marinated in his take on classic Japanese teriyaki sauce and painted with the sauce on the grill. Morgado’s chicken was such a hit that by the time he died it had become a signature dish beloved throughout Hawaii, served mostly by shade tree cooks from roadside stands, parking lots, and parks at fundraisers. Drive around Oahu and if you see smoke rising and smell something sweet, it is likely Huli-Huli chicken. The locals keep napkins in their glove compartments just in case they need to stop.

Clearly a pioneer in the concept of branding, Morgado knew that he couldn’t just call his dish “teriyaki chicken”. He needed a unique name for his specialty to fend off competition. Then it came to him while cooking a batch.

Rather than turn scores of chicken pieces one by one when he was catering an event, he sandwiched the meat between two mesh grates and, with the help of an assistant, flipped the whole contraption. Sort of Hawaiian rotisserie. When it was time to turn, he would shout “huli” which is Hawaiian for “turn” to his assistant who would shout “huli” back, grab the handles on the other side of the grates, and turn the chicken over, lickety split. Huli-Huli Chicken was born.

In 1986 he started bottling the gingery soy based sauce, then he trademarked the name, and aggressively began protecting his brand by threatening lawsuits against other cooks using the name huli-huli. But the flavor had momentum and despite his best efforts, the name became generic and there are dozens of huli-huli stands on the island. One of them is shown here in a photograph by my sister-in-law, Theresa Tortorello, a travel agent specializing in Hawaii.

Huli-Huli Sauce was originally a teriyaki sauce, which in Japan, is a simple blend of soy sauce, mirin (a sweet rice wine), and a little sugar reduced to a glaze. But nowadays there are hundreds of variations on the theme. Although Huli-Huli was designed for chicken, it is common to see it on ribs, pork chops, whatever. Morgado’s recipe is a secret, and every vendor on the islands has his or her own spin on it. Here’s my interpretation.

Hawaiian Huli Huli Marinade Sauce

Huli Huli Marinade is an intensely sweet and savory teriyaki-style sauce popular in Hawaii. It's a simple mixture of brown cane sugar, soy sauce, ginger, and other aromatics. Huli huli marinade is used to marinate chicken or pork, which is then often cooked on a rotisserie, and always over an open fire. A grill will do the trick.

"Huli" means "turn" in Hawaiian, and legend has it that the name comes from the fact that its creator, Ernest Morgado, made it by cooking the soy-marinated chicken between two grills, turning the grills on their sides to do so. Luckily for those of us who like to keep things easy, the sauce is so tasty that it more than makes up for anything lacking in a regular single home grill.

Feel free to play around with the sauce. Add a kick of red pepper flakes or hot sauce, even though it most certainly is not traditional.

This recipe is enough for one large or two small chickens, or about five to six pounds of chicken pieces if you're making Huli Huli Chicken or a similar amount of pork. It doubles and even triples just fine if you have a large party or luau in mind.

Basic Teriyaki Sauce Recipe

I used to be "that guy" at Japanese restaurants who never ventured past the chicken teriyaki that seemed to be put on every menu to appease my unadventurous palate. While I'm no longer that sheltered eater, you can still find me taking comfort in the teriyaki now and again.

Teriyaki doesn't actually refer to the sauce, but rather the method of broiling or grilling foods, then finishing them with that sweet soy sauce mixture that's so ubiquitous.

I was so enamored with the sauce in my earlier years that I concocted all sorts of versions, with ingredients ranging from orange juice to ketchup, but it's the most minimalist recipe that tends to be the best here.

This is a simple mixture of soy sauce, brown sugar, Sake, and mirin, cooked down until it becomes a semi-thick, spoon-coating sauce with a constant pull between sweet and salty.

Putting the sauce to use at home with chicken teriyaki, I realized just how long it's been since I've veered back to this past love, which is shame, because it makes for some really tasty eats.

Weight Watchers - Teriyaki Sauce/Marinade

1/4 c soy sauce 1 Tbs honey 3 Tbs orange juice 1 Tbs packed dark brown sugar 1 tsp dark sesame oil 1 garlic clove, minced 1 Tbs minced fresh peeled ginger 1. In a small jar with a tight fitting lid, combine all the ingredients, cover, and shake well.

Use it as a marinade as well

It&rsquos also really nice as a marinade. Just don&rsquot add the thickener, and you have a great marinade for steak, chicken, fish, or tofu.

How to thicken

I really prefer to use potato starch over cornstarch as the a thickener. Cornstarch tends to have a gritty mouth-feel, and I think so much of the foods we eat have corn in them, that it&rsquos nice to move away from it sometimes.

How to make Teriyaki Sauce

Making your own Teriyaki Sauce at home is super easy! It’s also a great way to control the sweetness and saltiness of the sauce. To make your own teriyaki salmon marinade at home you’ll need:

  • Soy sauce: I always use low sodium soy sauce. You can use regular soy sauce with a splash of water to combat some of the saltiness.
  • Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
  • Garlic: I love adding garlic to my homemade teriyaki sauce. You can substitute garlic powder if you do not have fresh.
  • Light brown sugar: Adds a nice sweetness to the teriyaki sauce. If you like your teriyaki on the sweeter side adjust the honey to taste.
  • Rice wine vinegar: This vinegar can be found in the International or Asian isle in the grocery store. It adds the perfect acidity to the sauce.
  • Sesame oil: Adds a wonderfully nutty flavor to this sauce!
  • Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!

Teriyaki Beef Marinade Tips

If using bamboo skewers be sure and soak them in water before using so that they don’t burn up on the grill!

One of the other perks of marinating your meat is you can buy less expensive cuts of meat and the marinating process tenderizes the meat. I use top sirloin a lot. I like to marinate the meat for at least 4-6 hours or overnight if possible. It just depends on how on top of things I am!

I served these kebobs with some rice and then some grilled veggies. A nice greek quinoa salad and some cheesy garlic bread we had a delicious meal.

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Ingredients You Need:

The Most Basic Teriyaki Sauce

Full Flavored Homemade Teriyaki Sauce

Teriyaki marinade vs. sauce

While both are used to flavor meat, the process of using marinades and sauces is different.

  • Marinades
    These are meant to be slowly absorbed by meat, to infuse flavor throughout. Marinades are also useful for tenderizing tough cuts of meat.

A marinade covers the meat for anywhere from 30 minutes to 24 hours, depending on the type of protein.

After using a marinade, it is discarded and the meat is cooked on its own.

To prevent any risk of foodborne illness, never use teriyaki marinade as a sauce without first reducing it.

  • Sauces
    These are used to add instant flavor. Sauces are usually added to the food while it is cooking, like for a beef stir fry, or used as a baste or glaze during grilling like when we add bbq sauce to baby back ribs.

You can also pour a sauce like this one over food before serving. Or, use it as a dipping sauce for Asian appetizers for an extra dose of flavor.

Teriyaki marinade video

Follow the steps below to make the marinade from scratch – it takes less than 10 minutes! Or, scroll down to the recipe card and watch the video to see the process step by step!


  • Soy sauce – use tamari to make this gluten-free
  • Mirin – similar to sake, but has less alcohol and more sugar
  • Sake – can substitute with Chinese rice wine or dry sherry
  • Water

To make the marinade:

  1. Combine ingredients in a saucepan and bring them to a boil.
  2. Lower the heat and simmer for 1-2 minutes.
  3. Remove from heat, cool to room temperature, then use the teriyaki marinade immediately, or refrigerate in a mason jar.

For teriyaki sauce

To make a sauce from the marinade, simply leave it on the heat to simmer and reduce until it thickens! If you’re using a saucepan, it usually takes about 8 minutes to thicken. If you use a skillet instead, the liquid will reduce more quickly.

You can make any size batch or marinade or sauce you’d like! Each batch will last about 2-3 weeks in the refrigerator, so you’ll have it on hand to use for marinating, as a grilling sauce, stir fry sauce, or a tasty dipping sauce.

Recipe Notes

  • If you want to make the sauce spicier, add some fresh grated ginger or ginger paste when making the sauce. Use up to 1 tablespoon, depending on your preferences.
  • To make it alcohol-free, omit both the sake and mirin. Instead, use ½ cup white vinegar or white wine vinegar, plus 4 teaspoons of sugar.
  • If you have gluten allergies or sensitivities, know that some brands of sake and mirin have ingredients that contain gluten. Be sure to read the labels, and use dry sherry in place of the sake to be sure that it’s gluten-free.
  • To thicken teriyaki sauce that may be too runny, mix together 1 tablespoon each of cornstarch and water, then stir into the warm sauce after it simmers.

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