What is teriyaki sauce?

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!).

Is it worth making your own homemade teriyaki sauce?

Yes! I love that is so simple + quick and is made with simple, real ingredients.

Can I use homemade teriyaki sauce as a marinade?

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!

Can I use homemade teriyaki sauce as a glaze?

Yes! We tested this specific recipe as a glaze for grilled chicken breasts and it worked perfectly.

How do I store homemade teriyaki sauce?

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.

How to Make Homemade Teriyaki Sauce

Description

How to Make Homemade Teriyaki Sauce – never buy store-bought teriyaki sauce again! A simple and delicious homemade teriyaki sauce tutorial!

Ingredients

Scale

1 cup of water
1 teaspoon sesame oil
4 tablespoons brown sugar (or coconut sugar)
1/2 cup soy sauce (sub reduced sodium, coconut aminos or Tamari)
1 teaspoon honey
2 teaspoons garlic, minced
1/2–1 teaspoon fresh ginger, minced or paste
Slurry: 2 tablespoon cornstarch + 1/4 cup cold water

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Instructions

Combine: In medium saucepan whisk together 1 cup water, 1 teaspoon sesame oil, 4 tablespoons brown sugar, 1/2 cup soy sauce, 1 teaspoon honey, 2 teaspoons minced garlic and 1/2 – 1 teaspoon ginger (minced or paste).
Make Slurry: Whisk together slurry in a small bowl; set aside.
Simmer: Bring ingredients in saucepan to a simmer.
Thicken with Slurry: Add slurry to saucepan; whisk to combine. Whisk slowly but continuously while bringing sauce to a simmer. After a few minutes of simmering, sauce will start to thicken.
Let Cool: Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.
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.

Nutrition

Serving Size: 1/4 cup
Calories: 62
Sugar: 7.9 g
Sodium: 562.9 mg
Fat: 0.8 g
Carbohydrates: 12.5 g
Fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 0 mg