Prepare to meet your new secret weapon in the kitchen: Black Garlic Teriyaki Sauce. This glossy, umami-packed masterpiece upgrades classic teriyaki with rich black garlic, lending it deep, sweet layers and that irresistible caramelized flavor. With just a handful of pantry staples and a few minutes on the stove, you’ll have a flavor-bomb sauce perfect for drizzling, dipping, marinading, or glazing. Whether you’re a seasoned chef or just starting to experiment with Japanese flavors, this easy, delightful sauce is about to become a standby you’ll reach for again and again.
Ingredients You’ll Need
Gathering your ingredients couldn’t be easier, and each one plays a particular role in building the sumptuous flavor, texture, and shine that make this sauce unforgettable. From the savory backbone to the complex whispers of sweetness and heat, everything comes together to create a symphony in your saucepan.
- Low-sodium soy sauce: The savory base that brings balance and depth without overpowering saltiness.
- Mirin: This subtly sweet rice wine rounds out the sauce and gives it a lovely shine; swap with rice vinegar mixed with sugar if needed.
- Sake: Adds delicate floral notes and a touch of complexity; if unavailable, leave it out—it’s still delicious.
- Brown sugar: Offers mellow sweetness and richness, helping the sauce caramelize beautifully.
- Black garlic: The star ingredient—its deep umami and subtle sweetness turn the sauce into something unforgettable.
- Freshly grated ginger: A zing of warmth and aroma cuts through the sweetness and keeps everything vibrant.
- Regular garlic: Just one minced clove offers a bright, sharp counterpoint to all that mellow black garlic.
- Sesame oil: Just a teaspoon infuses a nutty, toasty fragrance typical of the best Asian sauces.
- Cornstarch mixed with water (optional): For those who love a glossy, thick finish, this trick makes the sauce cling to anything it touches.
How to Make Black Garlic Teriyaki Sauce
Step 1: Combine the Base Ingredients
Set a small saucepan over medium heat and pour in the low-sodium soy sauce, mirin, sake, and brown sugar. Stir well to dissolve all the sugar—this is what ensures your Black Garlic Teriyaki Sauce has an effortlessly smooth, blended base. Starting with the liquids allows the alcohol from the mirin and sake to start mellowing and the sugar to fully integrate.
Step 2: Add the Aromatics and Black Garlic
Once your sauce is steaming and the sugar is dissolved, it’s time to layer in major flavor! Mash the black garlic cloves into a smooth paste and add it to your pan. Toss in the freshly grated ginger, minced regular garlic, and sesame oil too. These rich, fragrant ingredients mingle in the heat, building the distinct, complex notes that set Black Garlic Teriyaki Sauce apart from anything out of a bottle.
Step 3: Simmer and Thicken
Lower the heat so the sauce gently bubbles. Simmer everything for 5 to 7 minutes, stirring occasionally. You’ll see the mixture thicken just slightly and become deeply aromatic. If you want a thicker, more lacquered finish, stir in your cornstarch slurry at this stage and let it cook, whisking, for another minute or two until shiny and luxurious.
Step 4: Cool and Store
Remove the saucepan from the heat and let your Black Garlic Teriyaki Sauce cool for a few minutes. As it cools, it will continue to thicken a little, making it just perfect for brushing, pouring, or dunking. Transfer to a jar or airtight container and use right away, or store in the fridge for up to a week.
How to Serve Black Garlic Teriyaki Sauce
Garnishes
A sprinkle of toasted sesame seeds, freshly chopped scallions, or a few slices of red chili over the top of your glazed dish makes everything pop visually and adds even more layers of flavor. Little touches like these take whatever you’re serving with Black Garlic Teriyaki Sauce from everyday to elegant, and invite your guests to dive in with their eyes first.
Side Dishes
Black Garlic Teriyaki Sauce earns its place alongside a mountain of fluffy jasmine rice, a pile of steamed bok choy, or even tossed into stir-fried veggies. Try it with crispy tofu, pan-seared tempeh, or brushed over grilled portobello mushrooms—the sauce brings an irresistible, sticky finish that upgrades any simple side into a main event.
Creative Ways to Present
Serve Black Garlic Teriyaki Sauce as a dipping sauce for sushi rolls, dumplings, or vegan “chicken” nuggets. Drizzle it over roasted eggplant or even toss it with noodles for a quick weeknight meal with restaurant-worthy flair. Its deep, glossy look and bold sweet-savory flavors make it a fantastic star in both casual and dinner party settings.
Make Ahead and Storage
Storing Leftovers
Once cooled, pour any leftover Black Garlic Teriyaki Sauce into an airtight glass jar or container. In the fridge, it keeps beautifully for up to a week, staying just as flavorful and glossy as when you first made it.
Freezing
If you want to make a bigger batch and save some for later, freezing is a great option. Pour the sauce into a freeze-safe airtight container, leaving about an inch of space at the top for expansion. It will keep well frozen for up to three months—just thaw overnight in the fridge when you’re ready to enjoy.
Reheating
To reheat, simply pour the Black Garlic Teriyaki Sauce into a small saucepan over low heat, stirring gently until just warmed through. If it’s too thick, add a tablespoon or two of water to loosen it up to your desired consistency.
FAQs
Can I use regular garlic instead of black garlic?
While regular garlic does bring some of the punch, there’s just no substitute for the mellow, sweet, umami-rich character of black garlic in this sauce. Try to find black garlic if you can—your taste buds will thank you!
What do I do if my sauce is too salty?
If your Black Garlic Teriyaki Sauce comes out a bit salty, stir in a splash of water or unsalted vegetable broth to dilute it, and balance with a touch more brown sugar if needed.
Is there an alcohol-free option for sake?
Absolutely! Just leave out the sake or substitute with a bit of water and a splash of extra mirin or rice vinegar for balance. The Black Garlic Teriyaki Sauce will still be wonderfully flavorful.
Can I use this sauce as a marinade?
Yes! This sauce is made for marinating—its rich umami and sweet notes cling beautifully to tofu, mushrooms, tempeh, or any protein. Just marinate for at least 30 minutes before cooking to let all that flavor soak in.
How do I make the sauce gluten-free?
Simply swap the soy sauce for a gluten-free version like tamari or coconut aminos. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment.
Final Thoughts
There’s just something magical about the bold, sophisticated flavor of Black Garlic Teriyaki Sauce—one taste, and you’ll wonder why you ever settled for store-bought. Whether you drizzle, dip, or glaze, this sauce brings restaurant-quality goodness to your home kitchen. Give it a try, and let it work its delicious wonders on your next meal!
Print
Black Garlic Teriyaki Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 3/4 cup
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Description
Elevate your dishes with this rich and savory Black Garlic Teriyaki Sauce that combines the deep flavors of black garlic with traditional teriyaki ingredients. Perfect for glazing, marinating, or saucing up stir-fries!
Ingredients
Main Ingredients:
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons brown sugar
Additional Ingredients:
- 4 cloves black garlic (mashed into a paste)
- 1 teaspoon freshly grated ginger
- 1 clove regular garlic (minced)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the Sauce: In a small saucepan over medium heat, combine soy sauce, mirin, sake, and brown sugar. Stir until the sugar dissolves.
- Add Flavorings: Mix in mashed black garlic, grated ginger, minced garlic, and sesame oil. Simmer over low heat for 5–7 minutes until slightly thickened.
- Thicken (Optional): For a thicker consistency, add cornstarch slurry and cook for 1–2 minutes until glossy.
- Finish and Store: Remove from heat, cool slightly, and transfer to an airtight container. Refrigerate for up to 1 week.
Notes
- Black garlic enriches the sauce with a deep umami taste.
- If mirin is unavailable, substitute with a mix of rice vinegar and a pinch of sugar.
- Versatile as a glaze, marinade, or stir-fry sauce.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 3g
- Sodium: 390mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg
