Recipe: DC Fishwife's Teriyaki Sauce

Updated: Jul 17

DC Fishwife's Teriyaki no Tare (照り焼きのたれ)

The secret to any great Teriyaki dish is ... the Teriyaki Sauce! Why settle for a commercial sauce out of a bottle when it's so easy to make it at home? Our version is loaded with umami flavors, and goes great with fish (or chicken or meat).


1 cup good quality Japanese Shōyu

1 cup Sake

1 cup good quality Japanese Mirin (should have some alcohol content)

1 cup granulated sugar

½ cup diced yellow or white onion

3 dried Shiitake mushrooms

3-4 Niboshi (also called Iriko) [small dried fish that these can be found in Japanese or Korean groceries; optional if not available]

6-7 thin rounds of peeled fresh Ginger (or use equivalent of ginger paste)

4 good-sized garlic cloves, peeled and smashed (or equivalent of garlic paste)

3-4 1” squares of dried Kombu


Combine first four ingredients in a large sauce pan and mix; then add remaining ingredients.

Bring to a boil (make sure not to let it boil over, and do NOT scorch it, it will make the sauce bitter), then reduce heat for a gentle simmer.

Leave, stirring occasionally, until the liquid is reduced by about 1/3. The sauce will thicken as it cools down.

Store in a clean glass jar with tight lid in the refrigerator; will keep for several weeks in the refrigerator.

Note: Once cooled down you can strain out all the solids, or leave all but the mushrooms in to let the flavors steep in over time.

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