Have you guys tried making homemade teriyaki sauce before? Well now is the time – this is the recipe I have been making for over a decade (recently retested to really nail down timing, visual cue, etc. so it turns out perfectly thick every time) and I am so excited for you to make it too – let’s dive in!
Quick Look: Teriyaki Sauce Recipe
- What it is: A sweet and savory teriyaki sauce made with soy sauce, sugar, and aromatics
- Why it works: A simple slurry method creates a smooth, glossy sauce every time
- Key tip: Have your slurry ready and don’t let the sauce boil
- Time: About 10 minutes, one saucepan
- Use it for: Stir fry, chicken, salmon, glaze, or marinade – we love it in our Teriyaki Chicken Stir Fry or on our quick Teriyaki Noodles!
Why This Teriyaki Sauce Recipe Works
- Simple ingredients: the simple ingredients are most likely already in your fridge and pantry.
- The slurry method is quick, simple and predictable: The slurry method creates a smooth, glossy sauce in seconds without relying on reduction—thickening fast and reliably every time.
- Easy to adjust to your taste: You can tweak sweetness or add a small splash of acidity at the end.
Teriyaki Sauce Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- water: Acts as the base of the sauce and helps control the final consistency. You can adjust slightly depending on how thick you want the sauce.
- soy sauce: The main source of savory, umami flavor. Use low-sodium soy sauce if you want better control over saltiness. Coconut aminos can be used as a gluten-free alternative.
- sesame oil: Adds a rich, nutty flavor—just a small amount goes a long way, so don’t overdo it.
- brown sugar + honey: These create that classic sweet, slightly sticky teriyaki flavor. Brown sugar adds depth, while honey gives a smoother finish. You can swap coconut sugar if preferred.
- garlic + fresh ginger: Essential for that bold, “takeout-style” flavor. Fresh is best here for the most impact.
- slurry: This is what thickens the sauce into that smooth, glossy consistency. Be sure to whisk the cornstarch with cold water until fully dissolved before adding—this prevents clumps.
- rice vinegar (not pictured): A small splash at the end can brighten and balance the sweetness, especially since this recipe doesn’t call for mirin.
How to Make Homemade Teriyaki Sauce
Step 1: Add soy sauce, water, sweetener, garlic, and ginger to a saucepan. Heat over medium-high until it reaches a gentle simmer (about 6–7 minutes)—do not let it boil.
Step 2: While the sauce heats, whisk together cornstarch and cold water (about 60°F) until completely smooth.
👉 No lumps here = no lumps in your sauce.
Step 3: Once simmering, slowly pour in the slurry while whisking continuously.
👉 It will start thickening almost immediately.
Step 4: Let the sauce simmer for 10–30 seconds, stirring, until it becomes glossy and coats the back of a spoon.
Step 5: Take the sauce off the heat just before it reaches your ideal thickness.
👉 It will continue to thicken as it cools.
Step 6: Use immediately as a sauce, glaze, or marinade—or let cool and store for later. We love it in our Teriyaki Salmon recipe!
Erin’s Testing Notes + Insights
After testing this recipe multiple times, here’s what made the biggest difference:
- Med-High Heat: temp stays here the whole time.
- Prep your slurry before the sauce reaches a simmer: It takes about 7-9 minutes to reach a steady simmer on med-high heat, and things move quickly after that.
- Use cold water for the slurry + whisk: Use cold water (around 60°F) and whisk to fully dissolve the cornstarch to prevents clumps.
- Thickens Quickly: With the sauce simmering the slurry should thicken the mixture quickly.
- Taste and adjust: A small splash of rice vinegar adds brightness if you want it or more brown sugar or honey adds sweetness.
Texture Guidance + Troubleshooting
What it should look like:
- Thin and dark before thickening
- Thickens almost immediately after slurry is added
- Finished sauce is lighter in color and glossy – coats the back of a spoon
Quick fixes:
- Too thin? Simmer slightly longer or add a bit more slurry
- Too thick? Whisk in a splash of water
- Too salty? Add a touch more sweetener (consider using low-sodium soy sauce)
- Clumpy? Slurry most likely wasn’t fully dissolved—always mix with cold water and ensure cornstarch is fully combined with water before adding to saucepan
How to Use Teriyaki Sauce
- As a sauce (stir fry, bowls, noodles): Toss with stir fry, drizzle over rice bowls, or mix into noodles. Try it in our Teriyaki Chicken Bowls, Teriyaki Salmon Bowls, or Chicken Teriyaki Noodles.
- As a glaze (chicken or salmon): Brush on during the last 2–3 minutes of cooking and let it lightly caramelize. Don’t add too early or it can burn.
- As a marinade: Use before thickening (or thin slightly with water). Marinate for 30 minutes up to 24 hours.
How to Store Teriyaki Sauce
- Fridge: Store in an airtight container for up to 1 week
- Freezer: Freeze for up to 3 months
👉 Reheat gently and whisk to bring the texture back together
Homemade Teriyaki Sauce FAQs
The term “teriyaki” actually refers to a style of Japanese cooking where someone grills meat over hot coals and, as it cooks, it is brushed with “tare” or a sticky and sweet glaze. This specific recipe is more accurately an Americanized version of the original recipe (but we love it and it tastes like the teriyaki sauce we grew up eating!).
Yes! I love that is so simple + quick and is made with simple, real ingredients.
Yes! We tested using this specific recipe as a marinade (note: you have to let it cool completely first) and used it to make grilled teriyaki chicken. It worked perfectly!
Yes! We tested this specific recipe as a glaze for grilled chicken breasts and it worked perfectly – brush on during the last 2-3 minutes of cook time to let it thicken up even more and become tacky.
Store in an airtight container in the refrigerator for up to 2 weeks. To freeze, fully cool and place in an airtight, freezer-safe container and label. Freeze for 3-6 months. Thaw overnight in the refridgerator.
Yes, you can simmer it longer to reduce, but it will take a while. A cornstarch slurry is the quickest and most reliable method.
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
- 1 cup water
- 1 teaspoon sesame oil
- 4 tablespoons brown sugar, more if desired, sub coconut sugar
- 1/2 cup soy sauce, sub reduced sodium, coconut aminos or Tamari
- 1 teaspoon honey, more if desired
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated or paste
- Slurry: 2 tablespoon cornstarch + 1/4 cup cold water
- 1/2 teaspoon rice vinegar (optional)
Instructions
- Combine: Bring a medium sauce pan to medium-high heat and add 1 cup water, 1 teaspoon sesame oil, 4 tablespoons brown sugar, 1/2 cup soy sauce, 1 teaspoon honey, 2 teaspoons minced garlic and 1 teaspoon ginger. Whisk to combine.
- Simmer: Bring ingredients in saucepan to a simmer – this should take approx. 7-8 minutes.
- Make Slurry: While the ingredients in the saucepan come to a simmer, create your slurry by combining 1/4 cup cold water (approx. 60℉) and 2 tablespoons cornstarch into a small bowl or glass measuring up. Whisk together and ensure cornstarch is full combined.
- Thicken with Slurry: Once sauce is simmering (leave at same heat level), add the slurry to the saucepan; whisk to combine. Keep whisking while bringing sauce back to a simmer and sauce will start to thicken- this shouldn't take very long, 60 seconds or less.
- Let Cool: Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.
- Taste + Adjust: Taste and adjust – add more brown sugar or honey for sweetness and add 1/2 teaspoon rice vinegar for brightness/acidity.
- Serve or Save: Use immediately or refrigerate for later use – we love using it on our Teriyaki Salmon.
Notes
- Flavor: if you want a stronger-tasting sauce simply add an additional tablespoon of brown sugar or another tablespoon of soy sauce. You do want a fairly strong sauce, as it will mellow out once it is on your main dish.
- Gluten-Free: use Tamari or coconut aminos to make this gluten-free.
- Low-Sodium Soy Sauce: feel free to reduce the sodium by using a low-sodium soy sauce.
- Teriyaki Marinade + Teriyaki Glaze: this recipe can be used a either a marinade or a glaze. If using as a marinade just be sure the mixture has fully cooled before marinating meat in it.
- Storage: store in an airtight container in the refrigerator for up to 2 weeks.
- How to Freeze Teriyaki Sauce: let sauce cool completely and then transfer to freezer-safe, airtight container. Label and freeze for 3-6 months. Thaw overnight in the refrigerator.
- Recipe to use with: we absolutely LOVE using this recipe with our 10 Minute Teriyaki Shrimp, these Teriyaki Steak Bites and this Ridiculously Good Chicken Teriyaki Noodles.
- makes approx. 2 cups
Nutrition
Recipe retested and updated for a better user experience (more tips, timing and visual cues) on April 15, 2026.
Originally published January 22, 2017.
Leslie says
I really like this sauce. So much better to make it homemade. So yummy. I made a chicken teriyaki skillet dinner and it was perfect. This is a keeper.
Winifred says
Economical, easy, and delicious! We added 1/2 tsp of Sesame seeds to our sauce. We are looking forward to sharing your recipe with family and friends.
If the sauce is stored in a heatproof container it can be reheated in the microwave with the cap removed. Just cover the jar with a loose-fitting paper towel.
THANK YOU FOR YOUR RECIPE!!
Erin says
So happy to hear you enjoyed it, Winifred!!
Ms T says
I just made this and it is definitely worthy of the 5 stars. Thank you.
Dove says
My husband said it tested restaurant status! So 5 stars for sure! Love this recipe, and will be making it again!
Gabriel says
Easy! Tasty! And cooks well- very important!
Cynthia says
Needs a good splash of rice vinegar to push the flavor profile up.
S jones says
We make this every time we do hibachi night on the blackstone. Everyone wants recipe but I don’t want give up my ‘ancient Chinese secret’. 😁
Shauna says
I subbed hot honey for regular to give it a little kick. Omg this sauce is so good! Not buying store bought any more. Quick and easy to prepare!
Abigayle says
Can you freeze this? If so how long would it last in the freezer?
Erin Jensen says
Yes! Just make sure that the sauce is completely cooled before freezing. Lasts for 3-6 months in the freezer.
Patricia Osborne says
Simply delicious! I used rotisserie chicken and frozen broccoli. I made the sauce and then added the chicken and frozen broccoli to the sauce. The sauce didn’t thicken as much as I wanted but it was my own fault, I didn’t cook it long enough. I poured it over Asian noodles. It was easy, fast and delicious. I’m hosting an Asian theme dinner for a couple of friends and this recipe will be on the menu.
Erin says
Yay!! So glad to hear it, Patricia! And that themed dinner sounds amazing – can I come 🙂 Have fun!
Kyrakita says
Delicious! I like it on the sweeter side, so when I made it a second time I added two extra tablespoons of brown sugar and reduced the sesame oil to half a teaspoon and it was absolutely perfect!!!
Thank you so much! <3
Patti Watson says
Wouldn’t it be cheaper to buy teriyaki sauce than purchase all these ingredients to make it at home?
Kylie says
Not if you make it several times. These ingredients will last a while. I had these all on hand and they do come in handy for Korean beef, Thai dishes.. I have found many easy recipes that use them.
Terri Fries says
Not to mention, you know what is actually going in the sauce rather than buying processed from the store.
Iyaska says
This was quick and easy to make but it lacked flavor. I should have added more Brown sugar, soy sauce, ginger, garlic, n honey to have that BAYUM that punch you in the mouth flavor. The next time i make this i’ll double it.
Bridget Montag says
Everyone’s taste buds are different, so definitely feel free to play around with the amount of each flavor. Thanks!
Solana Lee says
What I did was reduce how much water I used. I did 1/2 c. Water, and used it to make the slurry. And 1/4 c of rice vinegar. It seemed to be what I was looking for. The original is amazing, but I live in a area where Asian food is close to authentic (literally like 15 Thai restaurants, 8 Korean ones, 5 Chinese, 3 Japanese) And like their versions of teriyaki a lot as well.
Merle says
Dead right about the rice vinegar I also added this.
Unfortunately I used 1 cup water, will reduce it next time but did reduce the brown sugar to 3 tablespoons which seemed to help with the tartness.
Maureen says
Excelllent- easy, quick and very tasty-thank you!
Bridget Montag says
Glad you liked it! Thanks for leaving a review Maureen!
Roberta West says
I made this Teriyaki Sauce tonight. I bought a packaged Aisian Salad at my local Smith’s Grocery Store, added two small cans, of drained Mandarin Oranges. I cut four pieces of boneless/skinless chicken breast and cooked the pieces in two Tablespoons of Olive Oil. When the chicken was almost fully cooked I added the Teriyaki Sauce and cooked until the sauce was thickened. I then removed the chicken pieces to cool. I let the Teriyaki sauce cook about five minutes longer. Then moved off the heat. We could use the sauce as a salad dressing or put in a container to use in the next few days.
Ruth says
Very good!
Erin says
Glad you enjoyed it, Ruth! Thanks for coming back to leave a rating and review – I really appreciate it!