Behold crackers and non cooking ass peasants, how to make both versions of teriyaki sauce. The Paula Deen American style which is made of 90% sugar and you've had at the mall, and the classy Japanese kind which is a lot more subtle and contains way less ingredients. Both are pretty great, but extremely different.

IMAGINE HOW FAST YOU WILL GET A TSUNDERE JAPANESE WAIFU MAKING FOOD LIKE THIS, WHO WILL ULTIMATELY BE SUBMISSIVE AND LIVE AS YOUR SERVANT HAPPILY

Uncultured Amerifat version for dudes who don't even practice the sword:

This is the kind that you've probably had before

Marinade:

1 C Water

1/8 C Cooking Sherry(maybe try white wine if you don't have it)

3/4 tsp diced garlic

1 1/4 tsp white pepper (Asian food uses white pepper almost always but black is ok I guess, don't know about the amount)

1/4 C Kikkoman Low Sodium Soy Sauce

1/4 C Olive Oil

Brown Sauce which you heat all this shit on the stove:

2 1/2 C Unsalted Chicken Stock (buy chicken powder, it's 1Tsp to 1 cup of water to make stock, and (((they))) get less of your money) 3/4 C + 2 T Kikkoman Teriyaki Sauce 1/4 C + 2 T Kikkoman Low Sodium Soy Sauce 1 Clove Garlic 1 Thin Slice Ginger Root 3/4 C + 2 T Brown Sugar

Real version for cultured intellectuals that watch only subbed anime

200ml of Sake, Mirin, and soy sauce each + 90g of sugar. The ratio is always 1:1:1. Sake is rice wine you can get at regular liquor stores, Japanese commonly use the shit kikkoman HFCS Mirin version so don't even bother to go looking for real Mirin, you need to go to a gook market to get this if not online. Just put this on the stove at a very low heat just to dissolve the sugar, because alcohol will evaporate at 40F below the point where water boils, and the alcohol is good to preserve it so it doesn't need to be kept cold. This is much thinner and has alcohol which doesn't improve the taste, so you need to actually reduce this in the pan to use this properly, but it's very decent.

When you start to research cooking you basically realize almost all of it is incredibly easy, and basically the reason people don't do it better is either laziness and/or ego where they'd jump through mental gymnastics and convince themselves that eating shoe leather is "better" in some way because it allows their ego to be protected and not admit that they cook like shit.