Homemade 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
Find it online: https://thefamilycooking.com/homemade-teriyaki-sauce/
