Homemade Teriyaki Sauce Recipe (Quick and Easy)
This easy homemade teriyaki sauce recipe shows you how to make teriyaki sauce at home with simple pantry ingredients in just minutes. It delivers the perfect balance of sweet and savory flavor and thickens into a smooth, glossy sauce that works beautifully as a stir fry sauce, glaze for chicken or salmon, or even a marinade.
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.
Video
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
Calories: 48kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 814mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.4mg
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