Teriyaki Sauce Recipe (Easy, Glossy & Better Than Bottled)
Why Make This Recipe
Making your own teriyaki sauce is easier than you think and so much better than the store-bought options. You get to control the ingredients, adjust the sweetness, and enjoy a fresh, glossy sauce that enhances the flavor of your dishes. It’s perfect for stir-fries, marinades, or a dipping sauce.
How to Make Teriyaki Sauce
Ingredients
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
Directions
-
In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and cornstarch until fully smooth.
(Pro tip: Make sure the cornstarch is completely dissolved now—lumps are hard to fix later.) -
Stir in minced ginger and garlic.
-
Pour the mixture into a small saucepan and place it over medium heat.
-
Bring to a gentle simmer, stirring frequently.
(You’re looking for small bubbles, not a rolling boil.) -
Cook for 3–5 minutes, until the sauce thickens to a glossy, pourable glaze that coats the back of a spoon.
(If it seems thin, give it another minute. If it gets too thick, a splash of water fixes it fast.) -
Remove from heat and let cool slightly before using. The sauce will continue to thicken as it cools.
(You’ll know it’s ready when it slowly drips off the spoon, not runs.)
How to Serve Teriyaki Sauce
You can use teriyaki sauce in many ways. Drizzle it over grilled chicken or fish for a tasty dinner. Use it to marinate vegetables before roasting or add it to stir-fried dishes for extra flavor. It also works well as a dipping sauce for spring rolls or dumplings.
How to Store Teriyaki Sauce
Store any leftover teriyaki sauce in an airtight container in the refrigerator. It will stay good for about a week. If you want to keep it longer, consider freezing the sauce in ice cube trays. Once frozen, transfer the cubes to a plastic bag for easy portioning later.
Tips to Make Teriyaki Sauce
- For an extra boost of flavor, add a teaspoon of sesame oil to the sauce.
- If you prefer a spicier kick, include a pinch of red pepper flakes or some fresh chopped green onions.
- Always taste before using the sauce. Adjust the sweetness or tanginess according to your preference.
Variation
You can make a gluten-free version by using tamari instead of regular soy sauce. Other variations include adding sesame seeds for a crunchy texture or mixing in pineapple juice for a fruity twist.
FAQs
Can I use dark soy sauce instead of low-sodium soy sauce?
Yes, you can use dark soy sauce, but it will make the sauce sweeter and darker. You may want to adjust the other ingredients accordingly.
How can I thicken the sauce if it doesn’t thicken on the stove?
If the sauce doesn’t thicken enough during cooking, you can mix a little more cornstarch with cold water and add that to the sauce while it simmers.
Can I use this sauce for grilling?
Absolutely! Teriyaki sauce works great as a marinade for grilling chicken, beef, or vegetables. Just make sure to marinate for at least 30 minutes before grilling for the best flavor.
Teriyaki Sauce
Ingredients
Method
- In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and cornstarch until fully smooth.
- Make sure the cornstarch is completely dissolved now—lumps are hard to fix later.
- Stir in minced ginger and garlic.
- Pour the mixture into a small saucepan and place it over medium heat.
- Bring to a gentle simmer, stirring frequently. You’re looking for small bubbles, not a rolling boil.
- Cook for 3–5 minutes, until the sauce thickens to a glossy, pourable glaze that coats the back of a spoon.
- If it seems thin, give it another minute. If it gets too thick, a splash of water fixes it fast.
- Remove from heat and let cool slightly before using. The sauce will continue to thicken as it cools.
- You’ll know it’s ready when it slowly drips off the spoon, not runs.