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Bowl of homemade teriyaki sauce with a spoon lifting out of it.

How to Make Homemade Teriyaki Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Sauce
  • Method: Stove Top
  • Cuisine: Asian-Inspired
  • Diet: Low Lactose

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
  • 1/21 teaspoon fresh ginger, minced or paste
  • Slurry: 2 tablespoon cornstarch + 1/4 cup cold water

Instructions

  1. 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).
  2. Make Slurry: Whisk together slurry in a small bowl; set aside.
  3. Simmer: Bring ingredients in saucepan to a simmer.
  4. 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.
  5. Let Cool: Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.
  6. 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