Teriyaki glaze

    30 min

    This glaze is delicious to baste chicken, steaks and fish. You could also use it as a dipping sauce.

    42 people made this

    Serves: 24 

    • 450ml (16 fl oz) soy sauce
    • 175g (6 oz) dark brown soft sugar, divided
    • 150g (5 oz) caster sugar, divided
    • 8 spring onions, roughly chopped
    • 4 slices fresh root ginger
    • 1 clove garlic, chopped
    • 225g (8 oz) honey

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Combine soy sauce, 3/4 of the brown sugar, 3/4 of the caster sugar, spring onions, ginger and garlic in a 2 litre saucepan. Bring the mixture to the boil. Reduce the heat to low and simmer for 15 minutes.
    2. Pour the remaining sugar and the honey into the saucepan. Bring to the boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.

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    Reviews in English (36)


    How long does it last and where should u store it  -  31 Jul 2009


    I have always doubled the marinade recipe for "Baked Teriyaki Chicken" by Marian Collins on this site when I need teriyaki sauce (that sauce has cider vinegar and has more of a bite). "Fish and Things" was a sweeter sauce and was different for us, but still was very good. I scaled this recipe back to 12 servings and used just a little less honey than was called for. One thing I wasn't prepared for was how fast it foams up when you add the honey...I wasn't ready for it and it spilled all over my stove. I will definitely make sure that doesn't happen next time :o).  -  12 Oct 2005  (Review from Allrecipes US | Canada)


    I thought this teriyaki was just ok. It is EXTREMELY sweet. It did have potential to be good, but next time I will only use half the honey and half the sugar.  -  10 Jan 2001  (Review from Allrecipes US | Canada)