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.
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.
Notes
Tweak sweetness by adjusting brown sugar and honey. Look for soy sauce labeled 'naturally brewed' for deeper flavor. Fresh ginger enhances the flavor significantly.
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