Ingredients
Method
Preparation
- 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.
Cooking
- 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.
Nutrition
Notes
Store any leftover teriyaki sauce in an airtight container in the refrigerator for about a week. For longer storage, freeze the sauce in ice cube trays and transfer to a plastic bag once frozen.