Go Back
–+ servings
Easy Teriyaki Sauce Recipe

Teriyaki Sauce

iamwinfred
This homemade teriyaki sauce delivers the perfect balance of sweet and savory with just a handful of pantry ingredients. Ready in 15 minutes, it's infinitely more delicious than store-bought versions and gives you complete control over sweetness, saltiness, and thickness. Once you taste the difference, you'll never go back to bottled teriyaki sauce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Japanese
Servings 16 tablespoons
Calories 45 kcal

Equipment

  • Medium saucepan For cooking the sauce
  • Whisk To mix ingredients smoothly
  • Small bowl For preparing cornstarch slurry
  • Measuring cups and spoons
  • Microplane or grater For grating fresh ginger
  • Chef's knife and cutting board For mincing garlic

Ingredients
  

  • 1/2 cup soy sauce 120ml, use low-sodium if preferred
  • 1/2 cup water 120ml
  • 1/4 cup brown sugar 50g, can substitute with honey or maple syrup
  • 2 tablespoons rice vinegar 30ml
  • 1 tablespoon sesame oil 15ml, toasted
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger 15g, grated or finely minced

For Thickening

  • 2 tablespoons cornstarch 16g
  • 2 tablespoons cold water 30ml, for cornstarch slurry

Instructions
 

  • Mince garlic finely and grate fresh ginger using a Microplane or fine grater. Measure all ingredients and have them ready near the stove.
  • Add soy sauce, 1/2 cup water, brown sugar, rice vinegar, sesame oil, garlic, and ginger to a saucepan. Whisk together and place over medium heat.
  • Stir occasionally until mixture reaches a gentle simmer. Reduce heat to medium-low and simmer for 3-4 minutes to allow flavors to meld.
  • While sauce simmers, whisk cornstarch and 2 tablespoons cold water in a small bowl until completely smooth with no lumps.
  • Slowly pour cornstarch slurry into simmering sauce while whisking constantly. Continue whisking for 1-2 minutes until sauce thickens and becomes glossy.
  • Let sauce simmer for 1-2 minutes more, then remove from heat. Sauce will continue to thicken as it cools to room temperature.

Notes

  • Use low-sodium soy sauce for better control over saltiness - regular soy sauce can become overly salty as the sauce reduces.
  • Always use fresh ginger and garlic rather than powdered versions for the best, most authentic flavor.
  • Don't skip creating a smooth cornstarch slurry - any lumps will create lumps in your final sauce.
  • If sauce becomes too thick, whisk in water one tablespoon at a time until desired consistency is reached.
  • For a spicier version, add 1-2 teaspoons sriracha or 1/2 teaspoon red pepper flakes.
  • To make a thicker glaze for coating foods, use 3 tablespoons cornstarch instead of 2.
  • Substitute honey for brown sugar for a floral sweetness, or use maple syrup for a different flavor profile.
  • Store in an airtight container in the refrigerator for up to 2 weeks, or freeze in ice cube trays for up to 3 months.
  • Sauce can be reheated on the stovetop over low heat - add a splash of water if it has thickened too much during storage.
  • For a more authentic Japanese flavor, replace half the water with sake.

Nutrition

Serving: 2tablespoonsCalories: 45kcalCarbohydrates: 9gProtein: 1gFat: 1gMonounsaturated Fat: 1gSodium: 640mgPotassium: 35mgSugar: 7gCalcium: 1mgIron: 3mg
Keyword asian sauce, homemade teriyaki, japanese sauce, stir fry sauce, teriyaki sauce
Tried this recipe?Let us know how it was!