Beef, Chicken, Dinner, Japanese, Recipes, Vegan, Vegetarian

Granny’s Teriyaki Sauce

November 20, 2012


A recipe named after “Granny” might not sound all that exciting but if you love homemade teriyaki sauce this is really delicious. My mom gave me her recipe card for this sauce a long time ago and she made a note on it “the best.”  She was right. It’s the best teriyaki sauce I have ever had.

The secret ingredient that makes this sauce so tasty is sherry.  So go ahead and buy a bottle of sherry.  Not the cooking sherry they sell in the condiment aisle, decent sherry like Hartley & Gibson’s Amontillado sherry which you can find at a full service grocery store or liquor store.  Stash the bottle in your cupboard until your next craving for really good teriyaki sauce, it will last indefinitely.

You can use this marinade for chicken, tofu, fish and beef.  I use part of the sauce to marinate whatever I’m cooking and simmer the rest of the sauce until it becomes thick and syrupy.  I drizzle this on grilled chicken, tofu or fish and finish with a few sliced green onions before serving.  Really good.

Granny’s Teriyaki Sauce


1/2 cup sugar

1/2 cup plus 2 tablespoons soy sauce (Kikkoman recommended)

4 tablespoons sherry (Hartley & Gibson’s or similar quality)

1 tablespoon canola oil

2 large garlic cloves chopped

green onions, sliced (use a good amount since they tend to shrink quite a bit once mixed into the sauce)


Combine sugar with soy sauce and sherry until the sugar has dissolved.  Add oil, garlic and chopped green onions.

Use to marinate boneless chicken breasts chicken thighs, or your favorite cut of steak for about 3 hours.  For tofu and fish such as salmon or ahi marinate for just one hour or so.  Turn pieces occasionally.

Note: Prior to marinating your chicken, fish, beef or tofu reserve part of the sauce and simmer until syrupy, about 10 minutes on medium low heat.  Watch so the sauce does not boil and burn.  You can do this in advance, the sauce will thicken as it cools.  Drizzle over grilled chicken, fish, beef or tofu.  Sprinkle on green onions and roasted sesame seeds before serving. For a larger quantity of meat double the recipe.

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  • Shanna Koenigsdorf Ward December 24, 2013 at 9:47 am

    I have purchased all of the ingredients for this terrific teriyaki sauce, Kiyo! 🙂 I am going to marinate the firm, organic tofu you recommended in it and then grill the tofu. How many green onions do you use in this sauce? As for the sherry, I read that real sherry (like the one you picture here) comes from Spain. I did not see any nice sherry’s at the market – a shame, because apparently they keep for two years in a cold, dark place. We do have a nice, dry vermouth and a bourbon – I make try to use those in place of the sherry. Thank you for the great recipe! Tofu, here we come. Merry Christmas – Shanna

    • Kiyo December 26, 2013 at 8:02 pm

      Shanna I’m sorry you couldn’t find sherry at your local store. It really makes the sauce special however your idea of using vermouth or bourbon sounds good. I don’t measure the green onions, just grab a bunch and chop them up. I add a lot though, since they shrink quite a bit. I hope your family enjoys your tofu meal!

  • Teriyaki Tofu Holiday | CURLS AND CARROTS December 26, 2013 at 7:11 am

    […] Teriyaki Sauce is adapted from Kiyo’s recipe at My Lilikoi Kitchen. The oven-baked preparation of the crispy tofu is inspired by Martine’s […]

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