Tested till perfect Teriyaki Sauce

Teriyaki Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1 cup (250 mL)


  • 3/4 cup 3/4cupchicken stock or vegetable stock
  • 1/2 cup 1/2cupsoy sauce
  • 1/3 cup 1/3cupmirin, (Japanese sweet rice wine)
  • 2 tbsp 2tbspgranulated sugar
  • 3 slices 3slicesgingerroot
  • 2 tbsp 2tbspcold water
  • 1 tbsp 1tbspcornstarch


In saucepan, stir stock, soy sauce, mirin, sugar and gingerroot. Bring to boil. Reduce heat; simmer for 20 minutes or until reduced by about half. Whisk water with cornstarch; add to pan and cook, stirring, for about 2 minutes or until thick enough to coat back of spoon. Discard ginger. Let cool.

Additional information :

Substitution: If you don't have mirin, useĀ 1/4 cup (50 mL) sake (Japanese rice wine) and 2 tbsp corn syrup, or 1/3 cup (75 mL) sweet white vermouth.

Nutritional Information Per 1 cup


cal 263 pro 10g total fat 0g sat. fat 0g
carb 52g fibre 1g chol 0mg sodium 7,888mg


calcium 4 iron 19 vit A 0 vit C 0
folate 8
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