Chicken Teriyaki

I promised you ages ago to share my homemade teriyaki sauce recipe. For my first attempt I combined what I felt were the best elements from several different recipes. The flavor was amazing – rich and almost smoky. It’s still not the same as the kind we get from Japan Express (an awesome little local “fast food” Japanese restaurant) but it was pretty excellent and far outshone sauce from a bottle.


  • 1 ¼ c sake
  • 1 ¼ c soy sauce
  • juice of 1 orange
  • drizzle of honey
  • 1/3 c packed brown sugar
  • 1 tbsp dried ginger*
  • 1 tsp garlic powder


Merrily simmering away. Look at that rich caramel color!

1.) Combine ingredients

2.) Cook in saucepan over low/medium heat until boiling, then reduce heat and simmer until sauce reaches desired consistency.

3.) Serve over rice (this calls for *real* rice, not the 5-minute stuff), pour a glass of sake, and enjoy!

~Once the sauce had simmered for a bit, I cooked the chicken pieces (which had been seared in a different pan) in one pot and divided a bit of sauce out into another pot where I cooked some delicious teriyaki mushrooms.

*Fresh grated ginger would be better, but I used what was on hand.


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