Why You’ll Love This Recipe
I love making teriyaki sauce at home because I can control exactly how sweet, salty, or thick I want it. It takes only a few basic ingredients and comes together in about 10 minutes.
I also find homemade sauce much more versatile than a single-purpose marinade. I can keep it thin for brushing onto grilled foods or simmer it until thick and glossy for coating chicken, noodles, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon sesame seeds, optional
Directions
1. Combine the Sauce Ingredients
I add the soy sauce, 1/2 cup water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger to a small saucepan. I whisk everything together until well combined.
2. Bring to a Simmer
I place the saucepan over medium heat and bring the mixture to a gentle simmer. I stir occasionally so the sugar dissolves completely and the garlic and ginger have time to flavor the sauce.
3. Make the Cornstarch Slurry
While the sauce is heating, I combine the cornstarch with 2 tablespoons of cold water in a small bowl. I stir until completely smooth and no lumps remain.
4. Thicken the Sauce
I slowly pour the cornstarch slurry into the simmering sauce while whisking continuously. I let the sauce cook for another 1–2 minutes until it becomes glossy and thick enough to coat the back of a spoon.
I keep in mind that the sauce will continue to thicken slightly as it cools.
5. Cool and Use
I remove the saucepan from the heat and let my teriyaki sauce cool for a few minutes. If I want a smoother sauce, I can strain out the pieces of garlic and ginger.
I use the sauce immediately or let it cool completely before transferring it to a clean airtight container for storage.
Servings and Timing
This recipe makes approximately 1 1/4 cups of Homemade Teriyaki Sauce, or about 10 servings when I use roughly 2 tablespoons per serving.
I need about 5 minutes for preparation and 5–7 minutes for cooking, so I can have the sauce ready in approximately 10–12 minutes.
Variations
For a spicy teriyaki sauce, I add crushed red pepper flakes, sriracha, or chili garlic sauce. I start with a small amount and increase it until I get the heat level I want.
When I prefer a less-sweet sauce, I reduce the brown sugar or honey. For extra ginger flavor, I add another teaspoon of freshly grated ginger.
I can also make a thinner teriyaki sauce by reducing the cornstarch or leaving it out entirely. I prefer this consistency when I am using the mixture as a marinade rather than a finishing sauce.
For a citrus variation, I add a splash of fresh orange or pineapple juice. I find that the fruity sweetness works especially well with chicken and salmon.
Storage/Reheating
I let my Homemade Teriyaki Sauce cool completely before transferring it to an airtight container or glass jar. I store it in the refrigerator and use it within about one week.
The sauce naturally becomes thicker when chilled. When I want to use it again, I gently reheat it in a small saucepan over low heat, adding a splash of water if necessary to restore the consistency I want.
I can also reheat a small portion in the microwave in short intervals, stirring between each one.
FAQs
Can I make Homemade Teriyaki Sauce without cornstarch?
Yes. I can leave out the cornstarch when I want a thinner sauce or marinade. I can also simmer the sauce for longer to reduce it naturally, although the final consistency will be different from a cornstarch-thickened sauce.
Why is my teriyaki sauce too thick?
I usually find this happens when I add too much cornstarch or cook the sauce for too long after thickening it. I simply whisk in a small amount of water until I reach my preferred consistency.
Can I use Homemade Teriyaki Sauce as a marinade?
Yes. I like using a thinner version as a marinade for chicken, beef, salmon, or tofu. If the sauce has already been cooked and thickened, I can dilute it slightly with water before using it as a marinade.
How can I make teriyaki sauce less salty?
I use reduced-sodium soy sauce when I want better control over the saltiness. I can also add a little extra water while adjusting the sweetness to maintain a balanced flavor.
What can I use Homemade Teriyaki Sauce for?
I use it for Teriyaki Chicken, salmon, beef, shrimp, tofu, stir-fried vegetables, noodles, and rice bowls. I also like brushing it over grilled foods or using a small amount as a dipping sauce.
Conclusion
Homemade Teriyaki Sauce is one of those simple recipes I love having in my kitchen because it can transform basic ingredients into a flavorful meal in minutes. I get a rich combination of soy sauce, garlic, ginger, and sweetness along with the glossy consistency that makes teriyaki so appealing. Once I have a batch ready, I can use it throughout the week to make everything from quick stir-fries to easy chicken and rice bowls.
PrintHomemade Teriyaki Sauce
Homemade Teriyaki Sauce is a glossy, savory-sweet sauce made with soy sauce, brown sugar, honey, garlic, and ginger. It comes together quickly and is perfect for chicken, salmon, beef, vegetables, noodles, and rice bowls.
- Prep Time: 5 minutes
- Cook Time: 5–7 minutes
- Total Time: 10–12 minutes
- Yield: 1 1/4 cups, about 10 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese-Inspired
- Diet: Vegan
Ingredients
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon sesame seeds, optional
Instructions
- Add the soy sauce, 1/2 cup water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger to a small saucepan. Whisk until well combined.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar has completely dissolved.
- Combine the cornstarch with 2 tablespoons cold water in a small bowl and stir until completely smooth.
- Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously.
- Cook for another 1–2 minutes, stirring or whisking frequently, until the sauce becomes glossy and thick enough to coat the back of a spoon. Keep in mind that it will thicken slightly as it cools.
- Remove from the heat and stir in the sesame seeds if desired. For a smoother sauce, strain out the garlic and ginger.
- Use immediately or allow the sauce to cool completely before transferring it to a clean airtight container for storage.
Notes
- For a spicy variation, add crushed red pepper flakes, sriracha, or chili garlic sauce to taste.
- Reduce the brown sugar or honey for a less-sweet sauce.
- Add an extra teaspoon of freshly grated ginger for a stronger ginger flavor.
- For a thinner sauce or marinade, reduce or omit the cornstarch.
- A splash of fresh orange or pineapple juice can be added for a fruity citrus variation.
- Reduced-sodium soy sauce can be used for a less-salty sauce.
- Store cooled sauce in an airtight container in the refrigerator for up to 1 week.
- Reheat gently over low heat, adding a splash of water if the chilled sauce is too thick.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 65 kcal
- Sugar: 11 g
- Sodium: 720 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 0 mg
