Homemade Teriyaki Sauce Recipe
Easy 10 minute homemade Teriyaki Sauce made with simple ingredients like soy sauce, honey, brown sugar, and cornstarch. It’s sweet, savory, and absolutely delicious! Use it on everything from chicken and salmon to stir-fries and noodles.
Servings: 8 servings (¼ cup each)
Calories: 143kcal
Ingredients
- 1 cup low-sodium soy sauce
- ¾ cup brown sugar
- 2 tablespoon honey - or more brown sugar
- 3 tablespoon rice wine vinegar
- 1 tablespoon fresh grated ginger - or ½ tsp ground ginger, optional
- 4 cloves garlic - minced, or ½ tsp ground ginger, optional
- 1 tablespoon sesame oil - optional
- ¾ cup water
- 3 tablespoon cornstarch - mixed with 4 tbsp cold water
- sesame seeds - to garnish, optional
Instructions
- Combine the base ingredients. In a medium saucepan, whisk together the soy sauce, brown sugar, honey, rice wine vinegar, grated ginger, minced garlic, sesame oil, and water until combined. Place over medium heat and bring just to a gentle simmer.
- Simmer briefly. Reduce the heat to low and let the sauce simmer for 3-4 minutes, stirring frequently to dissolve the sugar and blend flavors.
- Thicken the sauce. In a small bowl, whisk together the cornstarch and cold water until the mixture is smooth. Slowly pour the slurry into the saucepan, whisking constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
- Finish and store. Remove from heat. If desired, stir in 1-2 teaspoons sesame seeds for added flavor and texture. Use immediately or let the sauce cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 weeks.
Notes
Yield: This teriyaki sauce yields about 2 cups, which is roughly 8 servings at ¼ cup each.
- For a perfectly smooth and glossy sauce, substitute ground garlic and ginger for fresh.
- Gluten-free: Replace regular soy sauce with an equal amount of coconut aminos or liquid aminos or use a gluten-free soy sauce such as this San-J Tamari Gluten-Free Soy Sauce.
- 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.
Nutrition
Calories: 143kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1155mg | Potassium: 149mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 31mg | Iron: 1mg
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