Teriyaki Sauce Recipe
Hungry for an easy, homemade teriyaki sauce recipe that’s bursting with sweet-savory goodness? This simple Asian-inspired marinade comes together in minutes, and you’ll never reach for store-bought again.
Teriyaki sauce is a classic Japanese‐style glaze made from soy sauce, brown sugar, ginger, and garlic. With just a handful of pantry staples, you can whip up this rich, glossy sauce to brush over grilled chicken, dunk crispy tofu, or stir-fry veggies. What makes this version special? It balances sweet brown sugar and honey, rice vinegar adds a gentle tang, and a splash of sesame oil brings that nutty warmth. I first fiddled with this to jazz up my summer BBQs, but now I spoon it over noodles on chilly weeknights. Plus, with no artificial ingredients, it’s a healthier homemade option—no high-fructose corn syrup in sight!
Why You’ll Love This Recipe
• Ready in under 10 minutes—seriously, you can mix, simmer, and slather before your rice cooker beeps
• Uses pantry staples—soy sauce, brown sugar, garlic—you probably have everything on hand
• Versatile glaze—perfect for grilling, stir-fry, even as a dipping sauce for dumplings
• Naturally gluten-friendly—swap in tamari or coconut aminos for a gluten-free twist
• Full of umami—ginger and sesame oil deepen the savory-sweet flavor
• Customizable sweetness—adjust brown sugar or honey to your taste buds
• Kid-approved—most of my grandkids gobble it up on chicken skewers!
Ingredients
– ½ cup low-sodium soy sauce (Kikkoman or Yamasa recommended)
– ¼ cup water (filtered, for cleaner taste)
– 3 tablespoons brown sugar (light or dark, depending on richness)
– 1 tablespoon honey or pure maple syrup (vegan-friendly swap)
– 2 cloves garlic, finely minced (fresh is best; jarred if you’re in a pinch)
– 1 teaspoon fresh ginger, grated (about a 1-inch piece; sub ½ teaspoon ground)
– 1 tablespoon rice vinegar (adds gentle tang)
– 1 teaspoon toasted sesame oil (for warmth and aroma)
– 1 tablespoon cornstarch (arrowroot works too)
– 2 tablespoons cold water (to form the slurry)
Tip: Look for soy sauce labeled “naturally brewed” on the shelf—deeper flavor, fewer additives.
Directions
- Whisk together soy sauce, ¼ cup water, brown sugar, and honey in a small saucepan over medium heat. Stir until sugar dissolves—about 2 minutes.
- Add garlic, ginger, rice vinegar, and sesame oil; continue cooking until it simmers gently around the edges.
- In a separate bowl, mix cornstarch and cold water until smooth—no lumps. This slurry gives you that perfect thickness.
- Pour the slurry into the simmering sauce while whisking constantly. The sauce will thicken in about 30 seconds—watch for bubbles to slow.
- Remove from heat and let cool to room temperature; it sets further as it cools. If it feels too thick, whisk in a teaspoon of water at a time.
- Transfer to a glass jar or squeeze bottle and store in the fridge (see next section).
You know what? Fresh ginger really makes a world of difference—grate it on a microplane for the best texture.
Servings & Timing
Makes about 1 cup of sauce—enough to marinate 4 chicken breasts or stir-fry veggies for 3–4 servings.
Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling Time: 10 minutes
Total Time: 20 minutes
Variations
• Spicy Kick: Stir in ½ teaspoon chili flakes or a dash of sriracha for a fiery punch.
• Citrus Twist: Swap 1 tablespoon water for 1 tablespoon fresh orange juice.
• Vegan Version: Use maple syrup instead of honey.
• Smoky Flavor: Add a pinch of smoked paprika or a drop of liquid smoke.
• Stir-Fry Glaze: Double the brown sugar for a sweeter, thicker coating.
• Green Onion Boost: Stir in sliced scallions right before serving.
Storage & Reheating
• Fridge: Airtight container for up to 1 week.
• Freezer: Freeze in ice cube trays for 2–3 months; pop out cubes as needed.
• Thawing: Overnight in the fridge or microwave gently for 10–15 seconds.
• Make-Ahead: Flavors meld beautifully if made a day ahead.
Notes
• Tweak sweetness by adding more brown sugar or honey—taste as you go.
• Sauce may separate after chilling; just give it a quick shake or whisk.
• For deeper color and shine, simmer a tad longer—watch closely to prevent burning.
• Swap rice vinegar for mirin if you have it—adds authentic depth.
• I’ve tested this six times; test #4 nailed the balance of sweet and salty.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—just swap in tamari or coconut aminos for the soy sauce.
Q: Why is my sauce too thin?
A: You might need more slurry—mix 1 teaspoon cornstarch with 1 teaspoon water and stir it in while warm.
Q: Can I skip the honey?
A: Yes, replace with extra brown sugar or pure maple syrup for vegan-friendly sweetness.
Q: How long does homemade teriyaki sauce last?
A: In the fridge, up to one week; frozen cubes last about three months.
Q: Is this safe for meal-prep containers?
A: Sure is—seal in a jar or glass container and stick in the fridge.
Q: Can I use fresh citrus juice?
A: Try our citrus twist variation for bright, zesty notes!
Q: Any substitute for cornstarch?
A: Arrowroot powder or tapioca starch work nicely as thickening agents.
Conclusion
This teriyaki sauce recipe is the perfect blend of sweet, salty, and umami—ready in under 10 minutes and endlessly versatile. Whether you’re grilling chicken skewers, stir-frying veggies, or dipping dumplings, this homemade glaze will become your new go-to. Give it a try, then drop a comment below telling me your favorite way to use it—and don’t forget to explore my other easy Asian sauce recipes!
Teriyaki Sauce Recipe
Ingredients
- 1/2 cup low-sodium soy sauce Kikkoman or Yamasa recommended
- 1/4 cup water filtered, for cleaner taste
- 3 tablespoons brown sugar light or dark, depending on richness
- 1 tablespoon honey or pure maple syrup (vegan-friendly swap)
- 2 cloves garlic finely minced (fresh is best; jarred if you’re in a pinch)
- 1 teaspoon fresh ginger grated (about a 1-inch piece; sub 1/2 teaspoon ground)
- 1 tablespoon rice vinegar adds gentle tang
- 1 teaspoon toasted sesame oil for warmth and aroma
- 1 tablespoon cornstarch arrowroot works too
- 2 tablespoons cold water to form the slurry
Instructions
- Whisk together soy sauce, 1/4 cup water, brown sugar, and honey in a small saucepan over medium heat. Stir until sugar dissolves—about 2 minutes.
- Add garlic, ginger, rice vinegar, and sesame oil; continue cooking until it simmers gently around the edges.
- In a separate bowl, mix cornstarch and cold water until smooth—no lumps. This slurry gives you that perfect thickness.
- Pour the slurry into the simmering sauce while whisking constantly. The sauce will thicken in about 30 seconds—watch for bubbles to slow.
- Remove from heat and let cool to room temperature; it sets further as it cools. If it feels too thick, whisk in a teaspoon of water at a time. Transfer to a glass jar or squeeze bottle and store in the fridge.
