Homemade Teriyaki Sauce

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Sweet, savory, and full of umami, homemade teriyaki sauce brings bold flavor to your kitchen with just a handful of simple ingredients. It strikes the perfect balance between salty soy sauce, sweet sugar, and the gentle heat of ginger and garlic. Whether you’re glazing grilled chicken, drizzling over stir-fried vegetables, or using it as a dipping sauce, this teriyaki sauce elevates any dish it touches.

Making teriyaki sauce from scratch is not only easy, but it also gives you full control over the ingredients—no preservatives or mystery additives. Plus, it’s incredibly versatile: adjust the sweetness, spice level, or thickness to suit your dish or dietary needs. Once you taste the homemade version, the store-bought bottles won’t stand a chance.

Why You’ll Love This Homemade Teriyaki Sauce

• It’s quick and easy to make with pantry staples.
• Customizable to your taste: go gluten-free, add spice, or make it low-sugar.
• Stores well for multiple uses throughout the week.
• Elevates meats, veggies, tofu, rice bowls, and even grilled pineapple.

Preparation Phase & Tools to Use

Before you start, gather a small saucepan for simmering the sauce. A whisk is essential to blend the cornstarch slurry smoothly into the liquid without lumps. You’ll also need a measuring set for accuracy and a clean glass jar or airtight container for storage. Each tool ensures the sauce reaches the right consistency and can be stored safely for later use.

Preparation Tips

Use fresh garlic and ginger for the best flavor—they add a pungent brightness that powdered alternatives can’t match. Dissolve cornstarch in cold water first to avoid clumping. Cook the sauce over medium heat and stir continuously to prevent burning and ensure even thickening. Taste as you go to adjust sweetness or saltiness, especially if your soy sauce is particularly strong. Let it cool before storing to preserve its glossy texture.

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Ingredients for This Homemade Teriyaki Sauce

• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 1/4 cup brown sugar (packed)
• 2 tablespoons honey (or maple syrup for a vegan version)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons freshly grated ginger
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch
• 2 tablespoons cold water (for the slurry)
• 1 tablespoon sesame seeds (optional, for added texture)
• 1 stalk green onion, finely chopped (optional garnish)

Step 1: Combine the Base Ingredients

In a small saucepan over medium heat, pour in the soy sauce, 1/4 cup of water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Stir well to combine all the elements. This base mixture is where the rich, savory flavor begins to build.

Step 2: Heat and Simmer

Bring the sauce to a gentle simmer while stirring occasionally. This allows the sugar to dissolve completely and the garlic and ginger to infuse into the liquid. Let it simmer for about 2-3 minutes to meld the flavors.

Step 3: Thicken the Sauce

In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Slowly pour this into the simmering sauce while stirring constantly. This step is key for achieving that glossy, thick consistency.

Step 4: Final Simmer

Continue to simmer the sauce for another 2-4 minutes, stirring frequently. As it heats, the sauce will thicken up. If it gets too thick, add a splash of water to reach your desired consistency.

Step 5: Taste and Adjust

Taste your sauce and adjust as needed. Add more honey for sweetness, a dash of vinegar for tang, or a splash of water to thin it out. This is your chance to fine-tune the flavor to suit your palate.

Step 6: Optional Add-ins

If you’d like some texture and extra flavor, stir in sesame seeds. You can also garnish with freshly chopped green onions once it’s done cooking.

Step 7: Cool and Store

Remove from heat and let the sauce cool to room temperature. Transfer to a clean glass jar or airtight container. Store in the refrigerator for up to 1 week.

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Notes

This homemade teriyaki sauce is both flexible and forgiving. You can easily double the batch and store the extra for future meals. It works beautifully as a marinade, glaze, or stir-fry sauce. For a spicier kick, add red pepper flakes or a dash of sriracha. If you’re watching your sugar intake, substitute with coconut sugar or a sugar-free alternative. Remember to cool the sauce completely before storing it to prevent condensation and dilution.

Watch Out for These Mistakes While Cooking

• Using high heat: Teriyaki sauce thickens quickly, so cooking on high heat may lead to burning or uneven texture.
• Skipping the cornstarch slurry step: Adding cornstarch directly without making a slurry can cause lumps.
• Over-sweetening early: Always taste the sauce after it simmers; flavors intensify and might not need extra sugar.
• Neglecting to stir: Continuous stirring while thickening prevents the sauce from sticking or burning.
• Using low-quality soy sauce: Since soy sauce is the base, poor quality can negatively affect the final flavor.

Storage Instructions

Store the cooled teriyaki sauce in an airtight glass container or mason jar in the refrigerator for up to 1 week. If it thickens too much while refrigerated, simply warm it slightly and stir in a teaspoon or two of water to loosen. You can also freeze the sauce in small silicone ice cube trays for easy portioning—just thaw before use.

Estimated Nutrition

Serving Size: 1 tablespoon (approximate)

• Calories: 35
• Sugar: 4g
• Sodium: 420mg
• Fat: 1g
• Saturated Fat: 0.2g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 6g
• Fiber: 0.2g
• Protein: 0.6g

Frequently Asked Questions

Can I make this sauce gluten-free?

Yes! Simply use tamari or a certified gluten-free soy sauce as a substitute.

Can I make it without sugar?

You can reduce the sugar or use natural alternatives like honey, maple syrup, or a sugar-free sweetener.

How long does homemade teriyaki sauce last?

Stored properly in the fridge, it lasts up to one week. For longer storage, freeze in small batches.

Can I use this as a marinade?

Absolutely. It’s excellent as a marinade for meats, tofu, and even vegetables. Just marinate for at least 30 minutes.

What can I use instead of cornstarch?

Arrowroot powder or tapioca starch work well as thickening agents.

Why is my sauce too thick or too thin?

If it’s too thick, stir in a bit of water. If too thin, simmer a bit longer or add a touch more cornstarch slurry.

Can I reheat the sauce?

Yes, reheat gently on the stovetop or microwave. Stir well and add a splash of water if needed.

Is this teriyaki sauce spicy?

Not by default. Add chili flakes or sriracha if you want to spice it up.

Conclusion

Homemade teriyaki sauce is a game-changer for quick dinners and flavor-packed meals. Whether you’re brushing it on grilled chicken, drizzling over veggies, or dipping dumplings, it brings a delicious Japanese-inspired flair to your table. With minimal effort and maximum taste, it’s a must-have in your kitchen repertoire.

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