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This teriyaki sauce is super simple and has all the flavors you love from Japanese restaurants. It’s salty, sweet, and garlicky with just a hint of ginger. You won’t run out of ways to use it up!
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Some condiments really are worth making from scratch, and teriyaki sauce is one of them. It’s quick and simple, and it’s incredibly versatile. I use it as a marinade and a glaze in my teriyaki sheet pan salmon with veggies and my grilled pineapple chicken kabobs. I’ve also brushed some teriyaki sauce onto my sesame ginger seared baby bok choy, tossed it with noodles and broccoli; I’ve even stirred some into the broth of my homemade ramen bowls. The possibilities are endless with this one, friends!
Note that this is a Westernized version of teriyaki sauce. Traditional teriyaki sauce does not include garlic, ginger, or honey, but here in the West we’ve seemingly integrated these ingredients into the sauce.
Why You’ll Love This Recipe
- It’s flavorful—Store-bought can be a little too sweet or a little too salty at times. The flavors in the teriyaki sauce are a lot more balanced and the garlic comes through nicely.
- It’s quick and easy—This is a winning combo for any recipe! All that’s involved with this recipe is whisking things into a pot, bringing it to a low simmer, and bottling it. Done!
- Many ways to use it—Teriyaki sauce lends itself as a marinade, glaze, or dipping sauce, so you’ll get a lot of use out of it.
Ingredients for Homemade Teriyaki Sauce
A full ingredient list with exact measurements can be found in the recipe card below.
- Brown sugar—I find using brown sugar is key in teriyaki sauce. It brings forth a much deeper and richer flavor than granulated white sugar or honey alone. I use dark brown sugar, but light works too.
- Mirin—This is a Japanese cooking wine that can be found inthe “International” aisle of your local grocery store or at any Asian market.
Recipe Variations & Modifications
- Rice vinegar—This can be used in place of mirin; you could also use sake.
- Ginger—I like adding a bit for a hint of that zestiness, but you can omit the ginger if you prefer.
- Garlic—I mince my garlic, which is why my teriyaki sauce has tiny chunks of garlic in it. If you prefer no texture, you can grate it to a paste using a microplane or use 1/2 tsp of garlic powder instead.
How to Make Teriyaki Sauce
Step 1. Add 1 cup of water to a saucepan along with the soy sauce, brown sugar, honey, mirin, garlic, and ginger. Heat it over medium heat until it comes to a low simmer (you don’t want it to boil, so avoid high heat), whisking it every few minutes. Bring the heat to low and let it simmer until the sugar dissolves completely.
Step 2. While the teriyaki sauce simmers, make a slurry by whisking the cornstarch and 1/4 cup of cold water in a small measuring cup or bowl. Whisk until there are no clumps left.
Step 3. Once the sugar has dissolved completely, whisk the slurry into the teriyaki sauce as it simmers. Whisk until the sauce thickens.
Step 4. Remove the sauce from the heat and let it cool slightly before using it or bottling it up in a jar.
Pro Tip
After refrigerating your teriyaki sauce, or after letting it sit for a while, it will become gelatinous—just like a homemade gravy would! To liven it back up, pop it into a saucepan and heat it over low heat, stirring in a bit of water as needed. This will bring it to a nice and saucy consistency once again.
How to Use Homemade Teriyaki Sauce
As mentioned above, we love using this sauce as a glaze or marinade for these teriyaki sheet pan salmon with veggies and these grilled pineapple chicken kabobs. You could also slather it over seared baby bok choy or honey miso roasted sweet potatoes for some extra oomph.
Storage
- This homemade teriyaki sauce will keep in the fridge in an airtight jar for 3-4 days due to the fresh garlic. If you want to extend the shelf life, swap out the fresh garlic for 1/2 tsp garlic powder instead and the sauce should last you up to 2 weeks.
Frequently Asked Questions
This depends on how you’re using it. As a glaze, you want a thicker consistency. A thicker teriyaki sauce also works fine in marinades and as a dipping sauce. A thin consistency works well as a dipping sauce or in a marinade, but it won’t work well as a glaze as it won’t coat or stick.
If you skip the slurry, you will have a thin teriyaki sauce. Be sure to add a slurry (the mixture of cornstarch and cold water) to the sauce as it’s simmering, and stir until the sauce thickens.
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If you try this Homemade Teriyaki Sauce, or any other recipe here at Killing Thyme, please pop back in and leave a 🌟 star rating! And let me know how it went in the 📝 comments below.
Easy Homemade Teriyaki Sauce
Ingredients
- 1 cup water
- 1/3 cup low sodium soy sauce
- 4 TBSP brown sugar, Both dark or light brown sugar work
- 1 TBSP honey
- 1 TBSP mirin
- 2 garlic cloves, minced or grated to a paste, Can substitute 1/2 tsp garlic powder
- 1 tsp grated fresh ginger
Slurry, for thickening
- 2 TBSP corn starch
- 1/4 cup cold water
Instructions
- Add 1 cup of water to a saucepan along with the soy sauce, brown sugar, honey, mirin, garlic, and ginger. Heat it over medium heat until it comes to a low simmer, whisking it every few minutes. Bring the heat to low and let it simmer until the sugar dissolves completely.
- While the teriyaki sauce simmers, make a slurry by whisking the cornstarch and 1/4 cup of cold water in a small measuring cup or bowl. Whisk until there are no clumps left.
- Once the sugar has dissolved completely, whisk the slurry into the teriyaki sauce as it simmers, until the sauce thickens.
Notes
- After refrigerating your teriyaki sauce or letting it sit for a while, it will thicken and become gelatinous. To liven it back up, transfer it to a saucepan and reheat it over low heat. Stir in a bit of water as needed. This will bring it to a nice and saucy consistency once again.
- This homemade teriyaki sauce will keep in the fridge in an airtight jar for 3-4 days due to the fresh garlic. If you want to extend the shelf life, swap out the fresh garlic for 1/2 tsp garlic powder instead and the sauce should last you up to 2 weeks.
