This homemade teriyaki sauce recipe delivers authentic Japanese flavors in just 10 minutes of your time. Made with pantry staples, this versatile sauce strikes the perfect balance between sweet and savory notes, elevating your meals from simple to spectacular.
Whether you’re glazing grilled chicken, drizzling it over stir-fries, or using it as a marinade, this 5-minute prep recipe yields restaurant-quality results that’ll make you ditch store-bought versions for good.
Ingredients for Homemade Teriyaki Sauce
- Soy Sauce: ½ cup low-sodium variety for better control of saltiness
- Rice Vinegar: 2 tablespoons to add perfect tanginess
- Sesame Oil: 1 tablespoon for authentic Asian flavor
- Sweeteners: ¼ cup + 1 tablespoon light brown sugar and 1 tablespoon honey for balanced sweetness
- Aromatics: ¾ teaspoon ground ginger and 1 minced garlic clove
- Thickening Agent: 2 teaspoons cornstarch mixed with 2 teaspoons water
- Heat Element: ¼ teaspoon crushed red pepper flakes for subtle warmth
Step-by-Step Preparation
- Combine Ingredients: Add all sauce components to a small saucepan – it’s that simple!
- Heat and Stir: Place over medium heat, stirring constantly to ensure smooth blending
- Thicken: Bring to a boil and cook for about 1 minute until sauce coats the back of your spoon
- Test for Readiness: When sauce perfectly coats the spoon, it’s ready to enhance your favorite dishes
- Serve: Perfect over steamed rice or as part of your favorite stir-fry creation
Storage Tips
This homemade teriyaki sauce stays fresh in an airtight container in the fridge for up to 2 weeks. You’ll notice it might thicken up a bit when cold – that’s totally normal! Just give it a quick stir or gentle warming before using. If you want to make a bigger batch, you can freeze portions in ice cube trays and pop them out whenever you need them.
Variations & Substitutions
Don’t have rice vinegar? Regular white vinegar or apple cider vinegar work great too! For a gluten-free version, swap the soy sauce with tamari. Want it spicier? Add more red pepper flakes or a splash of sriracha.
You can also use fresh ginger instead of ground – about 1 tablespoon grated will do the trick. For a thicker sauce, add a bit more cornstarch slurry, or thin it out with water if it’s too thick for your liking.
Serving Suggestions
This sauce is super versatile! Brush it on grilled chicken, salmon, or tofu during the last few minutes of cooking. It’s amazing in stir-fries with your favorite veggies and protein.
Try it as a dipping sauce for potstickers or drizzled over a rice bowl. You can even use it to marinate meat – just keep some sauce separate for serving. For a quick meal, toss it with cooked noodles and steamed broccoli.
Teriyaki Sauce
Equipment
- small saucepan
Ingredients
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup light brown sugar plus 1 tablespoon
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 clove garlic minced
- 2 teaspoons cornstarch mixed with 2 tsp water to make a slurry
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat.
- Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Serve over rice or with a stir-fry. See post above for additional ideas.
