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.
Katie says
Super simple and really delicious! Will definitely be saving
Erin Jensen says
Thanks, Katie!! And thanks for coming back to leave a rating and review – I really appreciate it!
Sheils says
My husband made this tonight and it was delicious. He only used 3 tablespoon of brown sugar and it was the perfect sweetness for us. Thanks for a great recipe.
Michelle Frasier says
quick, easy will use it again
Erin Jensen says
Thanks, Michelle!
Alison Campbell says
Easy and delicious!
Connie says
SO good and SO easy…thanks for sharing. You have a new foodie fan! I made it with low sodium soy sauce and used it with chicken. Marinated chicken breast chunks in half the sauce for 30 mins, stir fried quickly. Drizzled remaining warmed sauce on top of chicken, rice, broccoli. Yum!
Erin Jensen says
So glad to hear that, Connie! Thanks for taking the time to come back and leave a rating and review – it means a lot!
Liz says
Wow… the store bought stuff doesn’t hold a candle to the homemade version!
Bridget says
So simple to make homemade sauce and it’s always a hit!
Thomas says
Homemade teriyaki that tastes way better than store-bought — rich, balanced, perfect for stir fry or grilled meat.
Meri Schroeder says
Very tasty teriyaki sauce. I used it for a tofu dish I was making. It did gel a lot, not sure if it’s supposed to do that? I’ll plan on using the rest on your Teriyaki salmon recipe.
Christine Hines says
Hi, make this today. It taste good, but I wanted it a little less salty. I used regular soy sauce, so that probably why. Can you suggest something to take away a little of the saltiness?
Erin Jensen says
Hi Christine! Yup – using a reduced sodium soy sauce usually does the trick!
Heidi Hunger Bijsmans says
Great recipe! I doubled it, and added an extra spoon of honey. Added a lot more chopped garlic and ginger too. Thank you!
Erin says
Turned out perfect!
Chris says
Made this tonight with the rotisserie chicken I had in the fridge, rice and broccoli! Threw some cashews on it and yum!! Thanks for this recipe!!
Erin Jensen says
Yay! So glad you enjoyed this one, Chris! (and that sounds like a delicious + quick/easy meal! Thanks for taking the time to come back and leave a rating and review! I really appreciate it!
Rebecca says
I made this tonight as we like to dip grilled steak in Teriyaki and I didn’t want to go to the store. Oh my this was so good! Best I have had. In my save list!
Erin Jensen says
Yay!! So glad you liked it, Rebecca! Thanks for coming back to leave a rating and review – I really appreciate it!
Melissa says
Thank you!
Erin says
Glad you enjoyed it, Melissa!! Thanks for leaving a rating and review!
EmaLee Noggle says
This is so dang good! I’m here making it again lol thank you for it! I can’t seem to click the stars to give it a 5 but I tried maybe it’ll show up after it’s posted
Erin says
Yay! So glad you enjoyed it!! Thanks for coming back to leave a rating and review – I really appreciate it!