Homemade teriyaki sauce is one of those kitchen staples that tastes infinitely better than anything from a bottle, and this version comes together in under ten minutes with a handful of pantry ingredients. Tamari stands in for conventional soy sauce, keeping things gluten free without sacrificing that deep, savory umami backbone the sauce is known for. Mirin and sake bring a gentle sweetness and subtle complexity, while a simple cornstarch slurry gives the finished sauce that glossy, restaurant-style consistency that clings beautifully to whatever you're glazing. A little freshly grated ginger stirred in at the end adds a bright, warming kick that really elevates the whole thing. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your meal. Make a batch to use immediately as a glaze over grilled chicken or salmon, or let it cool and stash it in a jar in the fridge for the week ahead.
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Whisk together the tamari, mirin, sake, and sugar in a small saucepan until the sugar dissolves.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved and the liquid is steaming, about 2 minutes.
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