Homemade Teriyaki Sauce

Homemade Teriyaki Sauce is a savory-sweet glaze that brings bold, rich flavor to everything from stir-fries and grilled meats to vegetables and noodles. Made with simple pantry ingredients, this sauce is incredibly easy to whip up and tastes far better than anything store-bought. With a perfect balance of salty soy, sweet sugar, and zingy ginger and garlic, it’s a staple you’ll want to keep on hand.

Why You’ll Love This Recipe

This homemade teriyaki sauce is versatile, quick to make, and packed with umami flavor. It’s customizable to your taste preferences—make it sweeter, spicier, or thicker depending on how you like it. Use it as a marinade, glaze, dipping sauce, or stir-fry base. It stores well, comes together in under 15 minutes, and adds instant flavor to everyday dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Soy sauce
• Brown sugar or honey
• Garlic, minced
• Fresh ginger, grated
• Rice vinegar
• Water
• Cornstarch (for thickening)
• Optional: sesame oil, red pepper flakes, or mirin for added depth

Directions

1. Combine ingredients: In a small saucepan, whisk together soy sauce, sugar (or honey), garlic, ginger, vinegar, and water.
2. Simmer: Bring the mixture to a gentle simmer over medium heat, stirring frequently.
3. Thicken: In a small bowl, mix cornstarch with a tablespoon of water to make a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly.
4. Cook until thickened: Let the sauce simmer for 2–3 more minutes, or until it reaches your desired consistency. Remove from heat.
5. Cool and store: Use immediately or let cool and transfer to a jar or bottle. Refrigerate for up to 1 week.

Servings and timing

• Servings: Makes about 1 cup
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Variations

• Sweeter sauce: Add more brown sugar or use pineapple juice instead of some water.
• Spicy kick: Stir in red pepper flakes or a dash of Sriracha.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Alcoholic depth: Add mirin or sake for authentic flavor.
• Thinner consistency: Reduce or omit the cornstarch for a pourable marinade.

Storage/reheating

Store cooled sauce in an airtight jar in the refrigerator for up to 1 week. To reheat, warm gently on the stove or in the microwave until loosened. If it thickens too much in the fridge, stir in a splash of water when reheating.

FAQs

Can I make teriyaki sauce without cornstarch?

Yes, simmer it longer to reduce and thicken naturally, or substitute with arrowroot powder.

Is this sauce vegan?

Yes, as long as you use plant-based sweeteners like brown sugar or maple syrup.

Can I use garlic and ginger powder instead of fresh?

You can, though fresh gives the best flavor. Use ½ teaspoon of each if using powdered.

What’s the difference between teriyaki sauce and marinade?

A marinade is thinner and used to soak food before cooking, while teriyaki sauce is typically thicker and used as a glaze or finishing sauce.

Can I freeze teriyaki sauce?

Yes, freeze in a small airtight container for up to 3 months. Thaw in the fridge overnight.

Can I use this for tofu or vegetables?

Absolutely—it’s great for glazing tofu, drizzling over roasted veggies, or stir-frying.

How can I reduce the saltiness?

Use low-sodium soy sauce or dilute with more water and adjust the sweetness.

Is homemade better than store-bought?

Yes, it’s fresher, has no preservatives, and allows you to control the ingredients.

How do I make it more authentic?

Add mirin or sake and use fresh garlic and ginger for traditional Japanese depth.

Can I double the recipe?

Yes, just scale the ingredients evenly and store any extras for later use.

Conclusion

Homemade Teriyaki Sauce is a kitchen essential that delivers big flavor with minimal effort. Whether you’re jazzing up a stir-fry, marinating chicken, or adding flair to veggies, this sauce brings a bold, sweet-savory profile that enhances any dish. Once you make it yourself, you’ll never want to go back to bottled again.

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