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Home » Sauce + Dip » Teriyaki Sauce Recipe – How to Make Teriyaki Sauce

Teriyaki Sauce Recipe – How to Make Teriyaki Sauce

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 13, 2020
4.83 from 75 votes


Last Updated May 22, 2020 | 4 Comments

This post may contain affiliate links. Read my disclosure policy.

5.3K shares
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This Homemade Teriyaki Sauce Recipe is so easy to make and tastes a million times better than anything you’ll get at the store. Made with simple ingredients like soy sauce, sesame oil, ginger, honey, and brown sugar, learn How to Make Teriyaki Sauce at home in less than 15 minutes and use on all your favorite recipes including this easy baked teriyaki chicken recipe.

Small white bowl filled with thickened teriyaki sauce and sprinkled with white sesame seeds.

Sweet and Thick Teriyaki Sauce Recipe

Teriyaki sauce is one of my go-to condiments for just about everything. Sweet, salty, and thick, this is the very best teriyaki sauce you’ll ever make. Ready in just 15 minutes, it’s also one of the easiest things you can make in your very own kitchen and better than any store-bought version, guaranteed! 

How to Use Homemade Teriyaki Sauce

This easy teriyaki recipe is actually two recipes in one and can be used in one of two ways-

As a marinade

To use this recipe as a marinade, prepare as instructed or stop before adding the cornstarch. Without the added cornstarch, your sauce will be thinner, but just as flavorful. Use to marinate chicken breasts or chicken thighs, pork chops, and salmon! 

As a sauce

The real magic of this recipe comes when you slather all your favorite recipes in its sweet, shiny, thick deliciousness. The secret is to thicken with cornstarch. Brush onto grilled meats or grilled veggie skewers, and toss with noodles and rice.

Spoon hovering in a small white bowl with teriyaki sauce.

What’s in Teriyaki Sauce?

For the full list and amounts of ingredients in this easy homemade teriyaki sauce, scroll down to the recipe card at the bottom of the page.

  • Soy Sauce– I used regular soy sauce, but feel free to use low-sodium soy sauce if you prefer. You may also substitute with an equal amount of coconut aminos or liquid aminos if you’re avoiding soy products.
  • Brown Sugar and Honey– Teriyaki sauce needs to be sweet. In this version, I add both brown sugar and honey. Feel free to ditch the honey for only brown sugar to keep this recipe vegan.
  • Apple Cider Vinegar– A little acidity is always important in Asian cooking. Substitute with rice vinegar or mirin (a type of rice wine similar to sake) if preferred. If using mirin, keep in mind that it is somewhat sweeter and less acidic. While mirin is traditionally used in traditional Japanese teriyaki, I find that apple cider vinegar is a great substitute for this Japanese-American version.
  • Garlic and Ginger– In this recipe I added fresh ginger and garlic, but feel free to substitute with garlic powder and ground ginger if easier. As a general rule, always add less of the ground stuff when compared to fresh. For this teriyaki sauce recipe, add 1/2-1 teaspoon ground ginger and 1 teaspoon garlic powder. Adjust seasoning as needed.
  • Sesame Oil– Sesame oil adds wonderful flavor. If you don’t have any sesame oil on hand, simply omit.
  • Cornstarch– Cornstarch is used to thicken your sauce.

Ingredients for how to make teriyaki sauce.

How to Make Teriyaki Sauce

To make this easy and delicious teriyaki sauce recipe simply,

Step 1– Simmer ingredients

In a small saucepan over medium-high heat, whisk together the 1 1/4 cup soy sauce, brown sugar, honey, apple cider vinegar, minced ginger, sesame oil, garlic, and water. Bring it just to a simmer.

  • Pro-tip: Looking for just a marinade? Stop here. 

Immediately reduce heat to low. Allow mixture to simmer for 3-4 minutes, stirring often.

Saucepot filled with marinade made with soy sauce, ginger, garlic, sesame oil, brown sugar, honey, apple cider vinegar.

Step 2. Thicken

As your sauce simmers, whisk together 3 tablespoons cornstarch with 4 tablespoons cold water in a small bowl. Add to the teriyaki sauce mixture, whisking continuously until the sauce starts to thicken.

Once thickened, immediately remove from heat and garnish with 1-2 teaspoons sesame seeds, if desired.

Cornstarch slurry collage.

Mixing together homemade teriyaki marinade with cornstarch slurry.

What is the Difference Between Teriyaki and Soy Sauce?

There are two main differences. The first is that soy sauce is a key ingredient in teriyaki sauce. Naturally salty on its own, soy sauce is often used in many Asian sauces and recipes as part of the recipe. When added to teriyaki sauce, its saltiness is lessened due to the addition of other ingredients such as brown sugar, apple cider vinegar, and aromatics like garlic and ginger.

Second is the consistency. Teriyaki sauce (at least the kind we have come to love here in the states) is thick and sweet. Soy sauce, on the other hand, is thin and watery.

Can Teriyaki Sauce be substituted for Soy Sauce?

No – not if you’re expecting teriyaki flavor. As mentioned above, teriyaki is made with several other important ingredients that completely changes the flavor of soy sauce. So although most teriyaki recipes are made with soy sauce as the main ingredient, they taste nothing alike.

How to Thicken Teriyaki Sauce

The easiest way to thicken your teriyaki sauce recipe is by whisking together a little cornstarch with cold water then add this “cornstarch slurry” to your simmering sauce. After 1-2 minutes whisking the slurry with the simmering sauce and you’ll have a delicious beautiful homemade teriyaki sauce.

How to Thicken Homemade Teriyaki Sauce without Cornstarch

To thicken your sauce without cornstarch, use all-purpose flour or arrowroot powder in place of the cornstarch. Follow the same method by mixing with cold water to create a slurry before whisking into the simmering sauce.

Is Teriyaki Recipe Gluten-Free?

This recipe, as written, is not gluten-free. Why? Because soy sauce is made from wheat and this sauce is made with a lot of soy sauce. 

How can we make it gluten-free?

  • Replace soy sauce with an equal amount of coconut aminos or liquid aminos.
  • Find a store-bought soy sauce that is gluten-free such as this San-J Tamari Gluten-Free Soy Sauce.

Wooden spoon with thickened teriyaki sauce hovering over saucepan.

More Asian Recipes,

  • Easy Egg Drop Soup Recipe
  • Low Carb Chicken Cabbage Stir Fry Recipe
  • Shrimp and Asparagus Stir Fry
  • Kung Pao Chicken Recipe
  • Moo Goo Gai Pan Recipe
  • Asian Pasta Salad Recipe with Chicken

If you try making this Homemade Teriyaki Sauce Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Spoon hovering in a small white bowl with teriyaki sauce.

Small white bowl filled with thickened teriyaki sauce and sprinkled with white sesame seeds.

Homemade Teriyaki Sauce Recipe

4.83 from 75 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Teriyaki Sauce Recipe is so easy to make and tastes a million times better than anything you'll get at the store. Made with simple ingredients like soy sauce, sesame oil, ginger, honey, and brown sugar, learn How to Make Teriyaki Sauce at home in less than 15 minutes and use on all your favorite recipes including this easy baked teriyaki chicken recipe.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Sauce
Cuisine Asian
Servings 2 cups (approximately)
Calories 545 kcal

Ingredients
 
 

  • 1¼ cups soy sauce
  • ½ cup brown sugar
  • 2 tablespoon honey
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon fresh grated ginger
  • 2 tablespoon sesame oil
  • 4 cloves garlic - minced
  • ½ cup water
  • 3 tablespoon cornstarch - mixed with 4 tbsp cold water
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Instructions
 

  • In a medium saucepan, whisk together the soy sauce, brown sugar, honey, apple cider vinegar, grated ginger, sesame oil, garlic, and water over medium heat. Bring it just to a simmer.
  • Immediately reduce heat to low. Allow mixture to simmer for 3-4 minutes, stirring often.
  • Meanwhile, whisk together 3 tablespoons of cornstarch with 4 tablespoons cold water. Add to the soy sauce mixture, whisking continuously until the sauce starts to thicken.
  • Remove from heat and garnish with 1-2 teaspoons sesame seeds, if desired. Use immediately or allow the sauce to cool to room temperature before storing it in the refrigerator for later use.

Jessica's Notes

  • If you prefer not to thicken your sauce, simply omit the cornstarch. 
  • Keep leftover teriyaki sauce stored in a sealed container in the refrigerator for up to 2 weeks.

Nutritional Information

Calories: 545kcal | Carbohydrates: 93g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 8123mg | Potassium: 405mg | Fiber: 1g | Sugar: 73g | Vitamin C: 2mg | Calcium: 86mg | Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Teriyaki Sauce, Teriyaki Sauce Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

5.3K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Pat says

    August 14, 2022 at 2:36 pm

    This was first time on your site. We thought recipe was 1 and a quarter cup of everything in recipe had problems with making it.kepted reading and saw where it was broken out with other amounts. So what was it suppose to be?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 14, 2022 at 2:48 pm

      Please see the recipe card at the bottom of the post for full ingredients and instructions. 🙂

      Ingredients amounts are as follows:

      1¼ cups soy sauce
      ½ cup brown sugar
      2 tablespoon honey
      3 tablespoon apple cider vinegar
      1 tablespoon fresh grated ginger
      2 tablespoon sesame oil
      4 cloves garlic – minced
      ½ cup water
      3 tablespoon cornstarch – mixed with 4 tbsp cold water

      Reply
  2. Anonymous says

    June 29, 2022 at 4:47 pm

    Whoa. I followed this recipe to the T and it was incredibly salty. Not sure if I did anything wrong since I followed it exactly and read the notes.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 30, 2022 at 7:12 am

      It was probably the type of soy sauce you used that provided that salty taste. I recommend reduced-sodium soy sauce in the post if you don’t like salty foods 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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