This homemade teriyaki sauce is truly the best, and it’s also very simple to make. This teriyaki sauce is incredibly good, and taste just like what you’d get in a restaurant. The sauce is versatile enough to use with chicken or salmon. You can easily double the recipe for more servings.

Now that we are empty nesters, I’m always on the lookout for recipes that are downsized for just the two of us. Whenever we order at a Japanese restaurant, I can’t resist including teriyaki steak in my bento box. This homemade teriyaki sauce tastes just as delicious as when we eat out!

I made this quick dinner since I had a thawed steak waiting to become dinner. I didn’t have my fancy camera handy because I didn’t really plan on adding this recipe on my food blog. Big mistake! We really loved how this teriyaki sauce turned out. This sauce was such a success, that I decided to make this teriyaki sauce again– only with salmon.

To make the sauce you will need: soy sauce, brown sugar, rice vinegar and mirin. Yes, I keep all of these ingredients on hand, because we do like Asian flavor. It takes me about 5 minutes to mix this all together.

All you need to do is season either steak, salmon or chicken with pepper. Don’t use salt, as there is plenty of that in the soy sauce! NOTE: I always buy low-sodium salt soy sauce.

I simply seared and cooked the salmon (and the steak) until it was done. I tossed any remaining oil, and then added the teriyaki sauce (including some corn starch) back into the frying pan. The sauce quickly came to a bubble and then thickened beautifully.

TASTING NOTES: This will, forever, be my “go to” teriyaki sauce. I actually had leftover sauce after making this twice. It’s in a air tight jar in my fridge. My next version will be to use some chicken. Even though I didn’t photograph the whole process of making this, it is super easy and fast– and way too delicious to not share it with you.

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Teriyaki Sauce and Steak for Two

Forget bottled teriyaki sauce! This homemade version is very simple to do. Not only is this teriyaki sauce incredibly good, it's versatile enough to use with chicken or salmon. You can easily double the recipe for more servings.

Prep Time10

Cook Time12

Course: main

Cuisine: Japanese

Keyword: Teriyaki Chicken, Teriyaki Salmon, Teriyaki Steak

Servings:

Author: Debby – www.AFeastfortheEyes.net

Equipment

10 inch non stick skillet

Ingredients

For the teriyaki sauce:

5 tablespoons packed light brown sugar
¼ cup soy sauce I use low-sodium soy sauce
¼ cup mirin
2 tablespoons rice vinegar don't use flavored rice vinegar
2 tablespoons water
2 teaspoons cornstarch
¼ teaspoon red pepper flakes

For the steak:

1 1-pound boneless strip steak, 1 inch thick, trimmed and halved crosswise
pepper
2 teaspoons vegetable oil

Garnish:

2 scallions sliced thin on bias

Instructions

IMPORTANT! Be sure to use unseasoned rice vinegar. Both rice vinegar and mirin can be found near the other Japanese ingredients in the international food aisle of the supermarket and in Japanese markets.

For the teriyaki sauce by itself (use with any kind of protein):

Whisk sugar, soy sauce, mirin, vinegar, water, cornstarch, and pepper flakes together in bowl.
Cook over medium heat, whisking constantly, until thickened.
Sauce can be refrigerated in an air tight container up to a month.

For the teriyaki steak:

Pat steaks dry with paper towels and season with pepper.
Heat oil in 10-inch nonstick skillet over medium heat until just smoking.
Cook steaks until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to plate, tent with aluminum foil, and let rest for 5 minutes.
Reduce heat to medium-low and add teriyaki sauce ingredients mixture to skillet.
Bring to simmer, scraping up any browned bits, and cook until slightly thickened, about 2 minutes.

Serve:

Slice steaks thin and top each with 3 tablespoons sauce. Sprinkle with scallions and serve, passing remaining sauce separately.
Serve the steak with rice.