Bob's Teriyaki Sauce and Marinade

Bob's Teriyaki Sauce and Marinade

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Recipe by  Bob

“A rich all-purpose sauce.”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring the soy sauce, mirin, sake, sugar, and ginger puree to a boil in a saucepan. Reduce heat to medium low. For a marinade, remove from heat and allow to cool. For a thicker sauce, mix cornstarch and water to form a smooth paste and stir into the mixture; allow to simmer until thickened, about 2 minutes.

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Reviews (5)

Rate This Recipe


Seriously, this is the real deal. Just the way Mom used to make it when we lived in Japan. Don't try to substitute dried ginger because it just doesn't give you that bright hit of fresh ginger flavor. And when you do the cornstarch thickener, make sure your water is cold when you mix it in. Thanks for a good recipe, Bob!



The best sauce I've made so far and the whole family loved it. I like the boldness. The one thing I haven't yet conquered is getting it to be less salty. Adding more sweetness isn't the answer as it's then too sweet and too salty. I'd make this again.

Baking Nana

Baking Nana

I made this and used this as both a marinade for steak and dipping sauce (thickened as directed) and hubby loved it. Next time I would just thicken the whole batch and use some for dip and some for marinade. Thanks for a good recipe.

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Amount Per Serving (8 total)

  • Calories
  • 69 cal
  • 3%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 902 mg
  • 36%

Based on a 2,000 calorie diet



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Teriyaki Sauce and Marinade


next recipe:

The Professor's Tangy Teriyaki Sauce