What Is Teriyaki Sauce Made Of? An In-Depth Look at the Ingredients

October 28, 2025 •

4 min read

The word "teriyaki" comes from the Japanese words "teri" (luster) and "yaki" (to grill or broil), referring to the glossy sheen from the sugar and soy sauce glaze. While many think of a single recipe, what is teriyaki sauce made of actually varies significantly between authentic Japanese traditions and popular Westernized adaptations. This versatile sauce is built on a foundation of savory and sweet flavors, and its specific ingredients define its unique character.

Quick Summary

This guide details the essential components of teriyaki sauce, covering both traditional and modern recipes. It compares core ingredients like soy sauce, mirin, and sake with popular Western additions such as ginger, garlic, and honey. The article also addresses gluten-free options and the difference between teriyaki as a sauce versus a marinade.

Key Points

Core Ingredients: Traditional teriyaki is made of soy sauce, mirin, sake, and sugar, while Western versions often add ginger, garlic, and honey.
Glossy Shine: The name "teriyaki" comes from "teri" (luster) and "yaki" (grill), referring to the characteristic shiny glaze created by the sugar.
Sauce vs. Marinade: A teriyaki marinade is a thinner liquid for infusing flavor, whereas teriyaki sauce is a thicker, cooked-down glaze used for basting or dipping.
Thickening Differences: Traditional teriyaki thickens through reduction, while Western-style sauces typically use a cornstarch slurry for a quicker, thicker result.
Gluten-Free Alternative: For a gluten-free version, replace traditional soy sauce with tamari or coconut aminos, as most soy sauce contains wheat.

Core Ingredients of Traditional Japanese Teriyaki

In its most authentic form, teriyaki sauce is a minimalist creation focusing on balance and simplicity. The flavor profile is a harmonious blend of salty, sweet, and umami, achieved with just a handful of key components.

Soy Sauce

Soy sauce, or shoyu, is the salty, umami-rich base of the sauce. It provides the deep, savory flavor that anchors the entire profile. In traditional Japanese teriyaki, a high-quality, naturally brewed soy sauce is essential for the best flavor. For those seeking a gluten-free alternative, tamari, a type of soy sauce often made without wheat, is a suitable replacement.

Mirin

Mirin is a type of sweet Japanese rice wine that is a critical component for achieving the sauce's signature luster and sweetness. Its lower alcohol content and syrupy texture distinguish it from sake. In some regions, true mirin can be hard to find, but it's available in most Asian grocery stores.

Sake

Sake, or Japanese rice wine, adds another layer of depth and umami to the sauce. The alcohol content helps to tenderize meat and allows the flavors to penetrate more effectively. When simmered, the alcohol evaporates, leaving behind a complex flavor.

Sugar

Brown sugar or granulated sugar is used to provide the sweetness that balances the saltiness of the soy sauce. It's the caramelized sugar that is responsible for the "teri," or shiny glaze, that defines the dish.

Westernized Teriyaki Sauce and Common Additions

Over time, teriyaki has evolved outside of Japan to include a wider range of ingredients that appeal to Western palates. These versions are often thicker, sweeter, and bolder in flavor.

Garlic and Ginger

Minced or grated garlic and fresh ginger are staple additions in many Western teriyaki recipes. They introduce a pungent and aromatic kick that adds complexity and heat. These aromatics are simmered with the other ingredients to infuse the sauce with their distinct flavor.

Honey or Pineapple Juice

While traditional recipes use sugar, Westernized versions often incorporate honey or, especially in Hawaiian-style teriyaki, pineapple juice for sweetness. Pineapple juice also contains bromelain, an enzyme that acts as a natural meat tenderizer, making it a great addition to a marinade.

Cornstarch Slurry

To achieve a thicker, more viscous glaze, a cornstarch slurry is often whisked into Western teriyaki sauce near the end of cooking. This creates a glossy, thick consistency that clings to food, making it ideal for a finishing glaze or dipping sauce. An authentic Japanese teriyaki, by contrast, thickens through reduction.

Sesame Oil and Seeds

Toasted sesame oil provides a nutty, fragrant aroma, while sesame seeds are often added as a garnish. These additions contribute an extra layer of flavor and texture that is very common in modern teriyaki preparations.

Teriyaki Sauce vs. Marinade: A Key Distinction

While the base ingredients are similar, the key difference between a teriyaki sauce and a marinade lies in its thickness and application. A teriyaki marinade has a thinner consistency, designed to penetrate proteins before cooking. The marinade is not always consumed with the finished dish but is used to infuse flavor. In contrast, teriyaki sauce is cooked down to a thicker, glossy glaze, often with the help of a thickening agent like cornstarch, and is added at the end of the cooking process or used as a dipping sauce.


Feature	Traditional Japanese Teriyaki	Westernized Teriyaki
Core Ingredients	Soy sauce, mirin, sake, sugar	Soy sauce, brown sugar, honey, mirin (sometimes optional)
Flavor Profile	Balanced, simple, deep umami	Sweeter, bolder, often includes aromatics
Common Additions	Ginger may be used as garnish	Garlic, ginger, honey, pineapple juice
Thickening Method	Reduction through simmering	Cornstarch slurry is often added
Consistency	Thinner, glossy glaze	Thicker, stickier glaze
Key Characteristic	Emphasis on natural balance	Emphasis on sweet and bold flavor

Creating Your Own Teriyaki Sauce

Making teriyaki sauce at home is simple and allows for complete control over the flavor profile and ingredients. A basic, easy-to-customize recipe involves:

1 part soy sauce (or tamari)
1 part mirin (or substitute)
1/2 part brown sugar
1-2 cloves minced garlic
1 teaspoon grated fresh ginger
Cornstarch slurry (1 tbsp cornstarch mixed with 1/4 cup cold water), for thickening

To prepare, simply combine all ingredients except the cornstarch slurry in a saucepan and bring to a simmer. Allow it to cook for a few minutes to dissolve the sugar and meld the flavors. For a thicker glaze, whisk in the cornstarch slurry and cook for another minute or two until it reaches your desired consistency. This homemade version offers a far fresher and more vibrant taste than most store-bought alternatives.

Conclusion: A Versatile Culinary Staple

Whether you prefer the simple elegance of a traditional Japanese teriyaki or the bolder flavors of a Western adaptation, understanding what is teriyaki sauce made of unlocks a world of culinary possibilities. The sauce's versatility allows it to be used as a marinade for grilled proteins, a glaze for stir-fries, or a simple dipping sauce for a variety of dishes. By understanding the key ingredients and how they work together, you can easily customize the sauce to suit your taste preferences, dietary needs, or cooking method. The journey from a few simple pantry staples to a complex, flavorful sauce is a testament to the power of balanced ingredients and a timeless cooking technique. For a deeper dive into Japanese culinary traditions, including high-quality ingredients, consider exploring resources from Japanese taste: https://int.japanesetaste.com/.

Frequently Asked Questions

The simplest version of teriyaki sauce, found in traditional Japanese recipes, contains only four ingredients: soy sauce, mirin, sake, and sugar.

To thicken teriyaki sauce, especially in Western-style recipes, you can create a cornstarch slurry by mixing cornstarch with cold water and whisking it into the simmering sauce until it reaches the desired consistency.

No, most store-bought teriyaki sauces are not gluten-free because they are made with soy sauce, which typically contains wheat. To make a gluten-free version, you can substitute tamari or coconut aminos for the soy sauce.

Soy sauce is a core ingredient in teriyaki sauce, but teriyaki also includes sweet components like mirin and sugar, along with sake, creating a sweeter, thicker, and more complex glaze than plain soy sauce.

Teriyaki sauce has a distinctive savory-sweet, tangy flavor with deep umami notes. The specific balance depends on the ingredients, with traditional versions being more savory and modern ones often being sweeter and more pungent.

Yes, teriyaki sauce can function as a marinade. For best results, use a thinner teriyaki marinade to allow the flavors to penetrate the meat, and then use a thicker teriyaki glaze during or after cooking to create a shiny finish.

Homemade teriyaki sauce is typically vegan if it is sweetened with sugar instead of honey. However, store-bought sauces can vary, so it is important to check the label for non-vegan ingredients.