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Homemade Authentic Japanese Teriyaki (Yakitori) Sauce For Yakitori, Grilled Meat and Vegetables

Homemade authentic Japanese Teriyaki sauceFood & Drinks
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“Teriyaki” (照り焼き)is well-known as the Japanese cooking method, as the sauce, as the condiment.

If you have traveled to Japan, you may notice that “Teriyaki” is a very different taste from the taste you knew.

At least, I (am from Japan) think it is totally different, but I am going to talk about this later.

Honestly, I titled this post at first like “the authentic Yakitori sauce recipe”, but as I was writing the post, I notice “Yakitori sauce” and “Teriyaki sauce” is almost the same.

So I changed the title “Teriyaki sauce” recipe from “Yakitori sauce”, so this sauce is very useful for grilling food.

No more explanation needed, “Yakitori” (焼鳥) is the skewered grilled chicken, which is the popular “Izakaya” (居酒屋) dish in Japan.

To cook Yakitori at home, it is not difficult if you have the really tasty “Yakitori sauce”.

This authentic “Yakitori sauce”, yes, it is the authentic taste, like you are in Japan.

Don’t be scared of the amount of sugar.

In my blog, I try to update my Japanese cooking recipe with ingredients that you can get easily, but I am sorry, there are two essentials for this recipe.

Japanese Sake and Dashi kelp.

But also I make Yakitori sauce that you can make with ingredients on your hand. It’s not authentic taste but tasty.

Dashi Kelp

dashi kelp

If you are Japanophilies, you know already “dashi” meaning, right?

“Dashi”(だし)is the base of broth in Japanese cooking, the one the aesthetic of Japanse cuisine, and one the reason why the Japanese cuisine has been loved worldwide because “dashi” produces sensitive “Umami” flavor even it is hidden behind.

“Dashi” has several flavors depends on the main ingredients such as Dried bonito, dried fish, and dried kelp.

As using dried Kelp in this recipe, it brings tremendous “Umami” flavor and thickness to the sauce.

Dashi kelp, dried kelp called “Dashi Kombu” (だし昆布) in Japan and online stores.

“Dashi Kombu” is different from “Kombu-kelp” for eating. Buy “Dashi Kombu”, not a regular edible Kombu.

The kelp is rich in glutamic acid, which is a plant-derived umami component. It has also rich in calcium and iron, minerals and helps to boost the immune system.

The real “dashi kombu” is recommended, but you can use “dashi powder”.

The sugar also works to make the sauce thicker but you may need to use potato starch or corn starch for adding thickness when using “dashi powder”.

Yakitori? Teriyaki?

Teriyaki (照り焼き) is a cooking method in which a soy sauce-based sweet sauce is applied to the ingredients while cooking. Naming is because the sugar content of the sauce makes the food a shiny “glow”. A technique used to cook fish and meat in Japan.

grilling eel

Grilled eel and yakitori are also categorized into the type of teriyaki cooking.

Technically, there is no difference between Teriyaki sauce and yakitori sauce in private use, but the “Yakitori sauce” or “Grilled eel sauce” in professional use are further different tastes because the sauce has been added more rich flavor as dipping grilled chicken or grilled eels in the sauce. Also, each restaurant and family have their own recipes so I understand they don’t want to call it just “Teriyaki” sauce.

By the way, Teriyaki sauce (teriyaki flavor) in the US and other countries is very different from the Japanese teriyaki flavor. It’s more sweet and less soy sauce flavor.

So in Japan, imported Teriyaki sauces tend to call “Gourmet sauce” or different names from Teriyaki sauce.

The First Argument

In my short story, my first argument with my husband (at the time, he was my boyfriend) is about “Teriyaki sauce” in Japan.

He asked me where he can buy “Teriyaki sauce”, but I have never seen “Teriyaki sauce” sold in stores in my life. I told him so, he was confused and said, “how can be no Teriyaki sauce” in Japan, it is Japaneeeeese!!!”. I go, “Well, it is Japanese, that’s why we don’t buy the sauce! WE MAKE OWN!”. So finally, we found “Teriyaki sauce”(Yoshida Sauce) in the grocery store where handle international food.

Actually, there are commercial Teriyaki sauce in Japan, though.

Do I Need Mirin???

mirin, Japanese sweet rice wine

You may often see “Mirin” in Japanese cooking, so as other many recipes of “Teriyaki sauce” ask you to use Mirin aka sweet rice wine.

Don’t worry, in my recipes, I don’t use Mirin at all.

• What’s Mirin???

Mirin is a traditional popular condiment as a house stock made from glutinous rice, koji rice, and distilled liquor, and aged for 40 to 60 days.

Mainly, Mirin is used to add natural sweetness, rich flavor, and a shiny glow to complete the dish.

• Substitute of Mirin

I have been cooking without Mirin for about 15 years, I haven’t had a problem so far.

If you want to minimize condiments and seasonings in the kitchen, you don’t have to buy Mirin, Japanese sweet rice wine, if you don’t use often.

Again, Mirin helps to add rich natural sweeten, umami flavor, and shiny glow to the dish.

So what is the substitute? As 1 tablespoon of Mirin,

  1. 1 tablespoon of Japanese Sake (not cooking sake) or white wine (sweet) + 1 teaspoon of sugar
  2. 1 tablespoon of Japanese Sake (not cooking sake) or white wine (sweet) + 1 teaspoon of honey

Besides, adding too much Mirin can destroy flavor so follow the amount of a recipe saying in case you use Mirin.

Personally, I don’t use Mirin at all. Use sake (or white wine) and sugar. Even if you think you don’t need more sweetness, you don’t have to add anything.

Rico’s Recipe

yakitori, tare, grilled chicken sauce,1

These 2 sauces will be much better and thicker the next day. 

Please allow the sauce to sit in the refrigerator at least overnight.

It can be last for 2 weeks in the refrigerator. 

When you finish cooking “Teriyaki Sauce 2”, it doesn’t look thick enough, but don’t worry. The next day, it will be a thicker and rich sauce. 

If you need it thicker, reheat the sauce and add the solution (1 tsp of potato starch or corn starch + 1 tsp of cold water) and cook the sauce until getting thick. (*Stir well during cooking.) 

yakitori, tare, grilled chicken sauce, 5

Authentic Teriyaki Sauce (Yakitori no Tare)

This is the authentic Teriyaki sauce. The savory-sweet thick sauce for grilled meat.


  • 2 cup Dark soy sauce (Kikkoman)
  • 2 cup Japanese Sake
  • 2 cup Raw sugar
  • 4 inch Dashi kelp


  • Allow Japanese sake to boil for about 2 minutes to burn off the alcohol.
  • Low heat. Add sugar and stir gently until sugar melted. Add soy sauce and dashi kelp.
  • Cook the sauce for 30 minutes with low heat. *Skim the scum off if needed.
  • When the sauce is reduced by half, turn off the stove.
    yakitori, tare, grilled chicken sauce, 7
  • Take out the dashi kelp. Allow the sauce rest overnight in a refrigerator.
  • Add more few days to sit in the refrigerator, the sauce becomes very and mellow, and rich flavor.
Keywordmarinade, Sauce


Teriyaki Sauce 2

Make Homemade Japanese style Teriyaki Sauce using ingredients you already have at home!


  • 2 cup Dark Soy Sauce
  • 2 cup Japanese Sake or White wine
  • 2 cup Raw sugar
  • 1.5 tbsp Chicken bouillon
  • 2 Bay leaves
  • 1 tsp Grated garlic


  • Allow Japanese sake(wine) to boil for about 2 minutes to burn off the alcohol.
  • Low heat. Add sugar and stir gently until sugar melted. Add soy sauce, bay leaves, chicken bouillon, and grated garlic.
  • Cook the sauce for 30 minutes with low heat.
  • When the sauce is reduced by half, turn off the stove.
  • Allow the sauce rest overnight in a refrigerator.

The Recipe With Teriyaki Sauce

yakitori chicken recipe

sesame crusted seared ahi tuna

About Izakayas In Japan


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