This Homemade Teriyaki Sauce recipe is one of the easiest sauces to make and is a must if you love Asian cuisine. Use it in stir fry, as a marinade, or a dipping sauce. You only need a short list of pantry ingredients and a few minutes. You’ll never buy it from the store again!
After many requests, I’m finally getting around to sharing my homemade Teriyaki Sauce recipe. I assure you it was worth waiting for. Truly one of the easiest condiments you can make, using only a short list of pantry items, and of course tastes so much better than anything store-bought, with no additives. Homemade sauces are just the best.
Teriyaki Sauce Recipe
Authentic Teriyaki Sauce is made with only 4 ingredients: soy sauce, sake, mirin, and sugar. From there, you use equal amounts of the first 3 ingredients and then adjust the sugar to achieve the sweetness you want. Basically, the formula would go something like this:
1/4 cup soy sauce : 1/4 cup sake : 1/4 cup mirin: 2 tablespoons sugar
However, Americans like to include garlic, ginger, honey, and sometimes pineapple juice. We also use cornstarch to make it thicker than Japanese versions. And I’m guilty of this. What can I say? I like my sauce sweet and thick. So, my recipe is more Americanized and my family loves it.
This sauce is pretty forgiving, though. After you make it once, play with the ratios the next time to get it exactly how you want it.
Teriyaki Sauce Ingredients
Here’s what you’ll need:
*Scroll below for the complete printable recipe.
- Water & Cornstarch: These items are combined to create a slurry, which will thicken the sauce.
- Soy sauce: We use low-sodium soy sauce to cut back on sodium, but if that’s not a concern for you, there’s nothing like Chinese dark soy sauce, which is made with a bit of molasses. It has a rich mahogany color and tastes incredible, but definitely more salty.
- Brown sugar and Granulated sugar: These ingredients are what make the sauce sweet.
- Mirin: Mirin is a sweet Japanese rice wine, similar to sake, but with less alcohol and more sugar. (Not to be confused with rice wine vinegar.) A good substitute for Mirin would be sherry mixed with a bit of granulated sugar.
- Sesame oil: Sesame oil is one of my favorite oils, which is an integral part of Asian cooking and provides a unique, wonderful flavor. Don’t skip it.
- Ginger & Garlic: These provide wonderful flavor and aromatics. Fresh is what we use and highly recommended for best results.
How to Make Teriyaki Sauce
This sauce recipe comes together so quickly and delivers on taste in a big way.
- Make a cornstarch slurry.
- Combine all the ingredients in a saucepan.
- Bring to a boil, then reduce heat to a gentle simmer for 4 minutes, until thickened.
That’s it! Easy teriyaki sauce in literally minutes with a deep, gorgeous color and flavor. Use it right away or allow to cool and store it for later.
Teriyaki Sauce Video
If not using right away, allow to cool, then transfer to a jar, fasten the lid, and store in the fridge. It will keep for 1-2 weeks.
How to Use Teriyaki Sauce
Teriyaki sauce is so versatile. You can make up a batch and use it right away in Teriyaki Chicken, stir fry recipes or a glaze for salmon. Or use it as a marinade, dipping sauce, or drizzled over cooked white rice. It’s truly all-purpose. (NOTE: If using as a marinade, omit the cornstarch slurry and allow the sauce to cool completely before using.)
Stir Fry Recipes We Love!
Homemade Teriyaki Sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 3 tablespoons Mirin (see note)
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger , grated or minced
- 1 clove garlic , grated or minced
- In a small bowl, whisk together the water with the cornstarch until smooth, to create a slurry.
- In a small saucepan, combine all the ingredients (including the cornstarch slurry.) Bring to a boil, stirring it occasionally to prevent overflow and scorching. Then reduce heat to a gentle simmer for about 4 minutes until the sauce has thickened.
- Remove the sauce from the heat and allow to cool. Use as desired.
- (If using as a marinade omit the cornstarch and let the sauce cool completely before using. If not using right away, allow to cool, then transfer to a jar, fasten the lid and store in the fridge. It will keep for 1 week.)
- This recipe is an Americanized version for Teriyaki sauce. Please refer to the full article for authentic Teriyaki sauce, if preferred.