The Best Easy Homemade Teriyaki Sauce (Better Than Store-Bought)
Create a rich, savory, and perfectly balanced teriyaki sauce in under 10 minutes using simple pantry staples. This recipe makes a superior marinade and glaze compared to bottled versions.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: About 1 cup 1x
- Category: Sauce
- Method: Stovetop Simmering
- Cuisine: Japanese Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons mirin (or substitute with dry sherry)
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch
Instructions
- Combine the soy sauce, water, brown sugar, mirin, ground ginger, and minced garlic in a small saucepan.
- Place the saucepan over medium heat and whisk the mixture until the sugar dissolves completely. Bring the mixture to a gentle simmer.
- In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking.
- Continue to cook and whisk for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. This is your finished teriyaki sauce.
- Remove the sauce from the heat. Let it cool slightly before using it as a glaze or marinade.
Notes
- For a thicker glaze, reduce the water slightly or increase the cornstarch to 1.5 tablespoons.
- This sauce works perfectly as a marinade for chicken teriyaki or steak before grilling or pan-searing.
- Store leftover homemade teriyaki sauce in an airtight container in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 10
- Sodium: 450
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 1
- Cholesterol: 0