🇯🇵 Asian Classics

Japanese glaze: Teriyaki

Q: What is the difference between mirin and rice wine?

Mirin is a sweet Japanese rice wine (14% alcohol, 40-50% sugars) used specifically for cooking and glazing. Sake is a drier Japanese rice wine (15-16% alcohol, low sugar content) that is also consumed as a beverage. Mirin cannot be substituted with sake and vice versa: mirin provides sweetness and glaze, sake provides acidity and freshness. They each serve a different function in the sauce. (Tsuji, Japanese Cooking: A Simple Art, 1980)

Q: Which soy sauce do I use for teriyaki?

Japanese koikuchi shoyu (such as Kikkoman dark soy sauce): universal, mildly salty, slightly sweet. Not Chinese soy sauce: it is saltier, darker and has a different fermentation profile. Tamari for the gluten-free version: slightly thicker and milder in flavour, less sweet. All three are acceptable, but the end result differs. For authentic teriyaki: always Japanese shoyu.

Q: How long do I marinate meat in teriyaki sauce?

Fish: 30 minutes to a maximum of 2 hours. Longer than 2 hours: the soy sauce denatures the protein and makes the texture mushy. Chicken: 2-8 hours refrigerated. Beef: 4-12 hours refrigerated. Always under refrigeration: never marinate at room temperature (Salmonella and Campylobacter risk). (NVWA Hygiene Code Hospitality 2023; FDA Food Code 2017)

Q: Can I make teriyaki sauce in advance?

Yes. The base (soy + mirin + sake reduced, without marinade contact) keeps for 5 days at max 7\u00b0C. Soy sauce has an antibacterial effect due to its high salt content: the prepared sauce is microbiologically stable. Store in a sealed container. Used marinade: never store or reuse.

Q: What allergens does teriyaki sauce contain?

Two EU-mandatory allergens in standard teriyaki: (1) gluten, because soy sauce is brewed with wheat. (2) Sesame, if you use sesame seeds as a finishing garnish. For the gluten-free version: use tamari (certified gluten-free). Always declare on the menu. In the US, both gluten-containing grains and sesame are major food allergens. (EU Regulation 1169/2011 Annex II; FDA FASTER Act 2023)

Q: Why does my teriyaki glaze not turn glossy?

Three causes: (1) not reduced enough: the sauce is too thin to caramelise on the product. (2) Temperature too low: caramelisation does not begin properly until above 154\u00b0C. (3) Mirin-fu used instead of hon-mirin: lower sugar concentration gives less glaze. Solution: reduce further, use higher grill temperature, switch to hon-mirin.

In Japan, teriyaki literally means "glossy grilling". Teri = glaze. Yaki = grill or roast. That glaze does not come from a bottle: it comes from the Maillard reaction at the moment the reduced soy sauce and mirin sugars caramelise on the product itself. That is the fundamental difference between real teriyaki and the sweet sticky sauce you see drizzled on everything in many Western restaurants. Teriyaki is a technique. The sauce is the vehicle.

2.5% Sodium content of typical soy sauce: teriyaki on a soy base is sodium-rich. Portion control and balance with other flavours are essential (USDA FoodData Central, soy sauce ID 16124)

14% Alcohol content of mirin (hon-mirin): largely evaporates when heated, but functions as a preservative and glaze component in the sauce (Shizuo Tsuji, Japanese Cooking: A Simple Art, 1980)

154\u00b0C Temperature at which the Maillard reaction accelerates: the glaze of teriyaki is Maillard plus sugar caramelisation at the same time (McGee, On Food and Cooking, 2004, p.778)

1:1:1 Classic teriyaki sauce ratio: equal parts soy sauce, mirin and sake (or white wine). This ratio is the foundation from the Escoffier of Japan: Shizuo Tsuji 1980

Requirements

Frying pan or grill pan with a heavy base Kitchen thermometer for core temperature of the product Pastry brush for glazing Small saucepan for sauce preparation Labels for allergens (gluten in soy, sesame)

In brief

[DEFINITION] Teriyaki Sauce

Teriyaki is a Japanese cooking technique in which meat, fish or vegetables are cooked while being brushed with a glaze of soy sauce, mirin and sake. The term is also used for the sauce itself. The classic ratio is 1:1:1 (soy sauce : mirin : sake), optionally enhanced with sugar, ginger and garlic. In Western cuisine, teriyaki has evolved into a more complex sauce with additional aromatics. The essential point is that the sauce caramelises on the product, not served alongside: the glaze comes from the Maillard reaction on the product, not from an extra sauce on the plate.

Mirin: the glaze component. Mirin (hon-mirin) is a Japanese rice wine with approximately 14% alcohol and a high sugar content (40-50%). When heated, the alcohol evaporates and the sugars caramelise: this gives teriyaki its characteristic glaze and sweet-rich note. There are two types: hon-mirin (real mirin, with alcohol) and mirin-fu chomiryo (mirin flavouring, without alcohol). For professional preparation: always hon-mirin. (Shizuo Tsuji, Japanese Cooking: A Simple Art, Kodansha International, 1980)
Soy sauce: umami and salt. Soy sauce (shoyu) contains approximately 2.5% sodium and is rich in glutamate (800mg per 100ml). The combination of glutamate and the sugars from mirin gives teriyaki its characteristic sweet-salty-umami profile. Use Japanese shoyu (Kikkoman or Yamasa), not Chinese soy sauce: it is darker, thicker and has a different salt profile. Soy sauce contains gluten (wheat in fermentation): EU-mandatory allergen. (USDA FoodData Central; McGee, 2004)
Sake or white wine: the acid balance. Sake (Japanese rice wine, 15-16% alcohol) provides freshness and a light acidic note that balances the sweetness of the mirin. In Western kitchens, sake is often replaced by dry white wine (Pinot Grigio, Chablis) or dry sherry. The result is comparable but lacks the mature, rice-like character of sake. For authentic teriyaki: sake. For daily use: white wine is acceptable. (Larousse Gastronomique, 2009)
Ginger and garlic in Western teriyaki: classic Japanese teriyaki contains no ginger or garlic. These are Western additions that have become popular in the international fusion kitchen. Ginger adds a citrus-sharp note, garlic an earthy depth. Both complement the sweet-salty base well. If you want authenticity: no ginger and garlic. If you are maximising flavour for Western guests: always add them. (CIA Professional Chef, 2011)

Four teriyaki variants for the professional kitchen

🇯🇵

Classic Teriyaki (1:1:1)

Equal parts soy sauce, mirin and sake. No ginger, no garlic. The purely Japanese version. Suitable for fish (salmon, sole) and poultry. The sauce is applied to the product during cooking and caramelises on the surface: not a separate dipping sauce.

Examples: Salmon, chicken, sole, tofu

Soy sauce Mirin Sake

Western Teriyaki (with ginger and garlic)

Classic base enhanced with grated ginger (1 tablespoon per 100ml sauce) and finely chopped garlic. More complex in flavour, less authentic but more popular with Western guests. Used as a marinade for at least 30 minutes for maximum flavour absorption.

Examples: Chicken breast, rib-eye, pork tenderloin, prawns

Ginger Garlic Sesame seeds

Honey Teriyaki Glaze

Teriyaki base enhanced with honey (1 tablespoon per 100ml sauce). The honey provides extra sugars that caramelise faster at high heat: ideal for a thicker, stickier glaze. Be careful with the heat: honey burns faster than mirin sugars.

Examples: Chicken drumsticks, spare ribs, BBQ grilling

Honey Faster caramelisation BBQ style

Spicy Teriyaki (with Sriracha or Gochujang)

Western teriyaki base enhanced with Sriracha or Korean gochujang (1-2 teaspoons per 100ml). The salt-sweet-umami profile of the teriyaki combines excellently with the fermented-spicy note of gochujang. Popular in modern Asian-Western concepts.

Examples: Chicken, prawns, noodles, poke bowl

Gochujang Sriracha Fermented heat

Sources: Tsuji, Shizuo. Japanese Cooking: A Simple Art (1980); Larousse Gastronomique (2009); CIA Professional Chef 9th edition (2011); McGee, On Food and Cooking (2004)

Three techniques for better teriyaki

Hon-mirin vs mirin-fu: always the real thing

Hon-mirin (real mirin) has 14% alcohol and a high sugar concentration: fermentation-ripe, complex, caramelises well. Mirin-fu chomiryo is a cheaper variant without alcohol, with synthetic sweeteners. The glaze it produces is less intense. For professional kitchens: always hon-mirin. Mirin-fu is for home use. The difference is detectable in the final glaze.

All teriyaki variants

Freeze ginger for the best grating

Freeze fresh ginger and grate it directly from frozen: no fibres, maximum flavour, no sticking. A piece of frozen ginger grates faster than fresh and yields a finer texture. This is the technique Japanese home cooks have used for generations. Frozen ginger keeps for up to 6 months. Grating from the freezer: always.

Western teriyaki variant, ginger sauces, marinades

Toasting sesame seeds: always dry

Toasted sesame seeds are the classic finishing touch for teriyaki. Dry frying pan, medium-high heat, constant shaking, 5-8 minutes until golden and fragrant. Never leave unattended: from perfect to burnt happens in 30 seconds. Burnt sesame gives bitterness that ruins an entire dish. Always toast fresh before use.

Teriyaki, Asian salad dressings, ramen

Step by step: teriyaki sauce done right

1

Mixing the sauce base: 1:1:1 as the foundation

Combine 80ml soy sauce (Kikkoman or similar), 80ml mirin (hon-mirin) and 80ml sake (or dry white wine) in a small saucepan. Optionally add 1 teaspoon sugar or honey for extra caramelisation. For the Western variant: add 1 tablespoon grated ginger and 1 finely chopped garlic clove.

No sake? Use dry sherry (fino) or a crisp white wine. Do not substitute with water: you lose the acid-alcohol balance that the mirin compensates. The quality of the soy sauce determines 60% of the final result.
2

Reducing the sauce to a glaze

Bring the sauce base to a boil on medium-high heat. Reduce until the sauce coats the back of a spoon: approximately 30-40% of the starting volume. The sauce becomes thick, glossy and sweeter as it reduces. Watch out: soy burns quickly at high concentration. Keep the heat medium-high, never high.

Too thick? Add a tablespoon of water. Too thin? Reduce for another 2 minutes. A good teriyaki glaze drips from a spoon and does not solidify at room temperature: it is a glaze, not a sugar mass.
3

Marinade (for meat and fish)

Use the unreduced base ratio as a marinade: minimum 30 minutes for fish, minimum 2 hours for meat. No longer than 8 hours for fish: the soy sauce denatures the protein and makes the texture mushy. For chicken: 4-8 hours. For beef: 2-12 hours.

HACCP marinade protocol: never let marinades stand at room temperature. Always marinate in refrigeration at max 4\u00b0C. Used marinade (that has been in contact with raw meat or fish) must never be reused as a sauce: Salmonella, Listeria and Campylobacter can be present in the marinade. Prepare a separate clean sauce for finishing. (NVWA Hygiene Code Hospitality 2023; FDA Food Code 2017, section 3-401.11)
4

Glazing: the technique that creates the shine

Brush the product (chicken, salmon, chicken breast) with the reduced teriyaki glaze during the last 5-8 minutes of cooking. Repeat two to three times at short intervals. The sugars caramelise on the product. This is the "teri": the glaze. No glazing = no teriyaki. A brush is indispensable.

Use the grill or high oven temperature (220\u00b0C) for the last two glazes: higher heat gives better caramelisation. Be careful: honey variants burn faster. Check colour every 30 seconds.
5

Finishing with sesame and serving

Just before serving, sprinkle with toasted sesame seeds and optionally finely sliced spring onion. The sesame seeds provide textural contrast and a nutty finishing touch. Serve any remaining sauce separately as a side condiment. Core temperature for chicken: always 74\u00b0C+, salmon: 63\u00b0C+.

Sesame seeds are an EU-mandatory allergen (Regulation 1169/2011 Annex II). Always declare on the menu if sesame is in or on the dish. Soy sauce contains gluten (wheat): also mandatory to declare. Declare both. In the US, sesame was added to the major food allergens list under the FASTER Act (2023). (NVWA Allergen Information Guide 2023; FDA)

HACCP: Soy Sauce, Marinades and Cross-Contamination

Teriyaki sauce has two HACCP concerns: (1) marinade that has been in contact with raw meat or fish must never be reused as a sauce, (2) soy sauce contains gluten and sesame is an allergen: both must be declared. Sodium content of the sauce is high: relevant for dietary information.

< 4 \u00b0C Marinating: always under refrigeration Max 8 hours (fish), 12 hours (meat)

7-60 \u00b0C Danger zone for used marinade Never reuse

> 74 \u00b0C Core temperature poultry: mandatory Minimum 15 seconds

Used marinade: never reuse as a sauce

One of the most common mistakes in foodservice: boiling the marinade used for raw meat or fish and serving it as a sauce. This is not a sufficient safety measure: bacteria (Salmonella, Campylobacter, Listeria) can be present in the liquid in higher concentrations than a brief boil eliminates.

Protocol: prepare a separate sauce for finishing, never reuse the marinade. If the marinade is nonetheless used as a sauce: boil for at least 5 minutes above 100\u00b0C. But better: simply do not do it. A separate sauce is the professional standard. (NVWA Hygiene Code Hospitality 2023; FDA Food Code 2017, section 3-401.11)

Source: NVWA Hygiene Code for the hospitality industry (2023), section Marinades and raw meat; FDA Food Code 2017, section 3-401.11

Soy sauce contains gluten: declaration obligation and alternatives

Standard soy sauce (shoyu) is brewed with wheat: this makes it a gluten-containing product (EU-mandatory allergen, Regulation 1169/2011). For guests with coeliac disease or gluten intolerance: use tamari (gluten-free soy sauce, fermented without wheat). Always declare on the menu.

Sesame seeds are also an EU allergen (and a US major food allergen under the FASTER Act 2023): always declare if sesame is in or on the dish. Teriyaki therefore standardly contains two EU allergens: gluten (soy) and sesame. (EU Regulation 1169/2011 Annex II; NVWA Allergen Information Guide 2023)

Source: EU Regulation (EU) No. 1169/2011, Annex II (gluten and sesame as allergens); NVWA Allergen Information Guide hospitality (2023)

Marinade: always max 4\u00b0C under refrigeration Used marinade: never reuse as a sauce Allergen: gluten (soy sauce contains wheat) Allergen: sesame (mandatory declaration) Core temperature chicken: always 74\u00b0C+

HACCP reference table: teriyaki sauce preparation and service

Application	Risk	Temp/protocol	Time	Allergens
Marinade (raw meat/fish)	Salmonella, Campylobacter	< 4\u00b0C refrigeration	Max 8-12 hours	Gluten (soy)
Glazing during cooking	Low (sauce on hot product)	180-220\u00b0C grill temp	Per order	Gluten, sesame
Prepared teriyaki sauce	Low (high salt/acid)	< 7\u00b0C after cooling	Max 5 days	Gluten, sesame
Finishing with sesame seeds	Allergen cross-contamination	Separate storage	Immediate use	Sesame (mandatory)

Classic Japanese teriyaki vs Western teriyaki sauce

Classic Japanese Teriyaki

Western Teriyaki Sauce

Aspect	Classic Japanese Teriyaki	Western Teriyaki Sauce
Ginger and garlic	Traditionally none	Standard addition
Flavour profile	Pure, subtle, sweet-salty	More complex, robust, more umami
Application	Technique: caramelise on the product	Also as dipping sauce or salad dressing
Authenticity level	High	Fusion
Allergens	Gluten (soy)	Gluten (soy) + sesame

For authentic Japanese menus or fine dining with Japanese influences: classic 1:1:1 ratio without extra aromatics. For casual dining, fast casual and Western guests: the Western variant with ginger and garlic. Both are legitimate if you understand the context. It only becomes a problem when you claim the Western version is "traditional teriyaki".

Teriyaki is one of those sauces people think they know from a bottle. Then you make it yourself once, with real mirin, ginger and sake, and you understand why Japanese cooks dedicate a lifetime to it. It is not a sauce. It is a way of cooking.

Jeffrey Smit, former kitchen manager

Food cost: teriyaki sauce per portion

Material cost teriyaki glaze (200ml after reduction): soy sauce 120ml (\u20ac0.40) + hon-mirin 120ml (\u20ac0.90) + sake or white wine 120ml (\u20ac0.60) + ginger 20g (\u20ac0.15) + garlic (\u20ac0.05) + sugar/honey (\u20ac0.10) = \u20ac2.20 for 200ml concentrated glaze.
Per portion (20-30ml as glaze): approximately 22-33 cents. Commercial foodservice equivalent (teriyaki from bottle): \u20ac0.30-\u20ac0.60 per portion. The cost ratio is comparable, but homemade is significantly better in quality due to the absence of preservatives and thickeners.
Hon-mirin vs cheaper mirin-fu: hon-mirin (\u20ac5-8 per 500ml) vs mirin-fu (\u20ac2-3 per 500ml). Difference in cost per litre of glaze: approximately \u20ac1.50-2.50. The flavour result always justifies the extra cost of hon-mirin in a professional kitchen.
Sesame seed finishing: 2-3g per portion for garnish. Cost: approximately 3-5 cents per portion. Remember: sesame is an allergen that must always be declared. This has no food cost impact but does have menu declaration implications.

Frequently asked questions: teriyaki sauce in the professional kitchen

What is the difference between mirin and rice wine?

Mirin is a sweet Japanese rice wine (14% alcohol, 40-50% sugars) used specifically for cooking and glazing. Sake is a drier Japanese rice wine (15-16% alcohol, low sugar content) that is also consumed as a beverage. Mirin cannot be substituted with sake and vice versa: mirin provides sweetness and glaze, sake provides acidity and freshness. They each serve a different function in the sauce. (Tsuji, Japanese Cooking: A Simple Art, 1980)

Which soy sauce do I use for teriyaki?

Japanese koikuchi shoyu (such as Kikkoman dark soy sauce): universal, mildly salty, slightly sweet. Not Chinese soy sauce: it is saltier, darker and has a different fermentation profile. Tamari for the gluten-free version: slightly thicker and milder in flavour, less sweet. All three are acceptable, but the end result differs. For authentic teriyaki: always Japanese shoyu.

How long do I marinate meat in teriyaki sauce?

Fish: 30 minutes to a maximum of 2 hours. Longer than 2 hours: the soy sauce denatures the protein and makes the texture mushy. Chicken: 2-8 hours refrigerated. Beef: 4-12 hours refrigerated. Always under refrigeration: never marinate at room temperature (Salmonella and Campylobacter risk). (NVWA Hygiene Code Hospitality 2023; FDA Food Code 2017)

Can I make teriyaki sauce in advance?

Yes. The base (soy + mirin + sake reduced, without marinade contact) keeps for 5 days at max 7\u00b0C. Soy sauce has an antibacterial effect due to its high salt content: the prepared sauce is microbiologically stable. Store in a sealed container. Used marinade: never store or reuse.

What allergens does teriyaki sauce contain?

Two EU-mandatory allergens in standard teriyaki: (1) gluten, because soy sauce is brewed with wheat. (2) Sesame, if you use sesame seeds as a finishing garnish. For the gluten-free version: use tamari (certified gluten-free). Always declare on the menu. In the US, both gluten-containing grains and sesame are major food allergens. (EU Regulation 1169/2011 Annex II; FDA FASTER Act 2023)

Why does my teriyaki glaze not turn glossy?

Three causes: (1) not reduced enough: the sauce is too thin to caramelise on the product. (2) Temperature too low: caramelisation does not begin properly until above 154\u00b0C. (3) Mirin-fu used instead of hon-mirin: lower sugar concentration gives less glaze. Solution: reduce further, use higher grill temperature, switch to hon-mirin.

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Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.

Food safety & HACCP

The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:

Netherlands: NVWA (nvwa.nl)
Belgium: FAVV (favv-afsca.be)
Germany: BfR (bfr.bund.de)
United Kingdom: FSA (food.gov.uk)
United States: FDA (fda.gov) — FDA Food Code
EU general: EU Regulation (EC) 852/2004 on food hygiene
International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)

Allergens & dietary information

Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.

Copyright & sources

All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each sauce page is not a complete bibliography but an indication of primary sources consulted.

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Sources and legal information

Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International, Tokyo, 1980. Teriyaki technique, mirin-soy ratio, authentic Japanese preparation methods. Primary Japanese culinary reference.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004. pp.778-780 (Maillard reaction, sugar caramelisation during heating). Scientific reference.
The Culinary Institute of America (CIA). The Professional Chef, 9th edition. Wiley, Hoboken, 2011. Chapter 19: Asian-style sauces and glazes. Professional kitchen standard.
Larousse Gastronomique. Editions Larousse, Paris, 2009. Teriyaki, Japanese cuisine, mirin. Culinary encyclopedia.
NVWA. Hygiene Code for the hospitality industry, 2023 edition. nvwa.nl. Section: Marinades, raw meat and fish, allergen information (gluten, sesame).

HACCP guidelines are based on NVWA Hygiene Code Hospitality (2023), EU Regulation 852/2004 and FDA Food Code 2017. Allergen information (gluten via soy sauce, sesame) mandatory per EU Regulation 1169/2011. In the US, sesame is a major food allergen under the FASTER Act (2023). Marinade that has been in contact with raw meat/fish must never be reused. Local regulations may vary.