Easy Homemade Teriyaki Sauce Recipe

BySoha

A great teriyaki sauce is more than a simple glaze,it’s a balance of sweet, savory, and umami that brings depth to any dish it touches. This easy homemade version is crafted with chef-level precision, allowing you to achieve restaurant-quality flavor with simple pantry ingredients. Silky, glossy, and perfectly balanced, it transforms chicken, beef, seafood, tofu, and vegetables into unforgettable meals. Once you make it fresh, you’ll never look back at store-bought again.

Ingredients List

  • ½ cup soy sauce (or low-sodium)
  • ¼ cup water
  • 3 tbsp brown sugar (or honey)
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp freshly grated ginger
  • 1 tbsp cornstarch
  • 2 tbsp cold water (for slurry)
  • 1 tbsp toasted sesame seeds (optional)

Step-by-Step Instructions

Teriyaki Sauce Recipe
1. Combine Base Ingredients

In a small saucepan, add soy sauce, ¼ cup water, brown sugar, rice vinegar, sesame oil, garlic, and ginger.

2. Simmer the Sauce

Heat over medium heat, stirring occasionally, until the mixture begins to lightly simmer and the sugar dissolves.

3. Thicken the Sauce

In a separate bowl, whisk together cornstarch and 2 tbsp cold water to form a slurry. Add this slowly to the saucepan while stirring.

4. Continue Cooking

Simmer for 2–3 minutes until the sauce becomes glossy and reaches your desired thickness.

5. Adjust Flavor

Taste and adjust,add more sugar for sweetness, vinegar for brightness, or soy sauce for depth.

6. Serve

Use immediately as a glaze, marinade, or dip. Sprinkle sesame seeds on top if desired.

Cook Time

Total: 10 minutes
Prep: 5 minutes
Bake: 0 minutes

Servings

Makes approximately 1 cup

Nutritional Information (approx. per serving)

  • Calories: 40
  • Carbohydrates: 8g
  • Sugar: 6g
  • Protein: 1g
  • Sodium: 480mg
  • Fat: 1g

Storage Instructions

Store cooled teriyaki sauce in an airtight glass jar or container in the refrigerator for up to 1 week.
For longer storage, freeze in small portions for up to 3 months. Thaw in the refrigerator and reheat gently before using.

Suggestions

  • Swap soy sauce for coconut aminos to make a gluten-free version.
  • Add a dash of chili flakes if you prefer a spicy teriyaki.
  • For a richer flavor, stir in a teaspoon of mirin or sake.
  • Use as a marinade for chicken thighs, salmon, or grilled vegetables.

Seasonal Relevance

Teriyaki sauce is a year-round essential. In summer, it shines on grilled meats and skewers; in winter, it transforms stir-fries and roasted dishes with warmth and umami. Its versatility makes it timeless in every season.

Conclusion

This Easy Homemade Teriyaki Sauce recipe embodies everything a great sauce should be,balanced, glossy, aromatic, and deeply flavorful. With just a few simple steps, you can elevate everyday meals to chef-quality dishes. Whether used as a glaze, marinade, or dipping sauce, this homemade version always delivers exceptional taste and consistency.

Easy Homemade Teriyaki Sauce
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Easy Homemade Teriyaki Sauce

Recipe by Soha
Servings

1

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

40

kcal
Total time

10

minutes

A rich, glossy, and perfectly balanced homemade teriyaki sauce made with simple pantry ingredients. This chef-crafted recipe delivers deep umami, subtle sweetness, and a silky texture,ideal for glazing, marinating, dipping, or elevating stir-fries and grilled dishes.

Ingredients

  • ½ cup soy sauce (or low-sodium)

  • ¼ cup water

  • 3 tbsp brown sugar (or honey)

  • 2 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 2 garlic cloves, minced

  • 1 tsp grated ginger

  • 1 tbsp cornstarch

  • 2 tbsp cold water (slurry)

  • 1 tbsp toasted sesame seeds (optional)

Directions

  • Add soy sauce, ¼ cup water, sugar, vinegar, sesame oil, garlic, and ginger to a saucepan.
  • Heat over medium and simmer until sugar dissolves.
  • Mix cornstarch and cold water to form a slurry.
  • Add slurry to saucepan while stirring.
  • Cook 2–3 minutes until sauce thickens and turns glossy.
  • Adjust sweetness or acidity to taste, then serve.

Recipe Video

Notes

  • Use coconut aminos for a gluten-free version.
  • Add chili flakes for a spicy variation.
  • Freeze leftovers for up to 3 months and thaw before using.

FAQs

1. Can I use this teriyaki sauce as a marinade?
Yes, it works perfectly as a marinade for chicken, beef, tofu, seafood, and vegetables.

2. Why did my teriyaki sauce become too thick?
It likely simmered too long. Simply whisk in a splash of water to loosen it to your preferred consistency.

3. Can I replace cornstarch with another thickener?
You can use arrowroot powder or tapioca starch, but reduce the amount slightly to avoid over-thickening.

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