Ingredient substitution guide
Best substitutes for teriyaki glaze
Best swap for teriyaki glaze: Teriyaki sauce, reduce in a pan to thicken; 1:1 starting volume.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Teriyaki Glaze?
The best swap for Teriyaki Glaze is Teriyaki Sauce, reduce in a pan to thicken; 1:1 starting volume. Another option is Hoisin Sauce, 1:1; sweeter, thicker, slightly different flavor. The table below also lists Soy Sauce Simmered with Mirin and Sugar, Eel Sauce and Oyster Sauce Thinned with Soy Sauce and Honey, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Teriyaki sauce | reduce in a pan to thicken; 1:1 starting volume |
| Hoisin sauce | 1:1; sweeter, thicker, slightly different flavor Diet and health: Lee Kum Kee's regular hoisin lists soybeans, wheat and sesame as allergens; check the label on other brands. |
| Soy sauce simmered with mirin and sugar | equal parts soy sauce and mirin with 1 tbsp sugar per 1/4 cup, reduced until it coats a spoon; the classic from-scratch glaze Diet and health: Contains gluten. |
| Eel sauce | 1:1; already thick and sweet, and built on the same soy and mirin base Diet and health: Kikkoman's bottled eel sauce lists no eel, but its soy sauce brings wheat and soybeans; check the label on other brands. |
| Oyster sauce thinned with soy sauce and honey | 2 parts oyster sauce to 1 part each soy sauce and honey; savory and glossy, and less sweet Diet and health: Contains gluten. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Lee Kum Kee USA, Hoisin Sauce (opens in a new tab)
- Kikkoman USA, Unagi Sushi Sauce (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.