Teriyaki Sauce

4.8

Published Oct 08, 2018•Updated Aug 15, 2024

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If you like the sweet and savory flavor of teriyaki, you’ll love how easy it is to make this homemade Teriyaki Sauce using ingredients you already have at home.

Teriyaki Sauce in a small white bowl on a wooden cutting board

Around our house, there are sauces we buy and sauces we make. For a long time, teriyaki was planted firmly in the “we buy” camp. But a few years ago, I discovered that it’s actually one of the easiest Asian-style sauces to make at home and uses ingredients that we almost always have in the pantry.

Teriyaki sauce is also one of those things that is legitimately better when made from scratch. Instead of just tasting sweetness (which is all I taste now in those bottled sauces), this version has depth and tanginess and a hint of tart spice from fresh ginger.

(And even though I love the flavor of fresh ginger here, I’ll tell you a little secret….if you don’t add it, the sauce is still great.)

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Once a jar of this teriyaki sauce is in your fridge, you’ll find so many uses for it! I’ve got one of my favorites coming at ya later this week. Hope it’s off to a good start friends!

More Homemade Sauce Recipes

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Blender Hollandaise Sauce

Homemade Enchilada Sauce

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4.80 from 5 votes

Homemade Teriyaki Sauce

Homemade is so much better than store-bought when it comes to Teriyaki Sauce. This recipe is a staple in our fridge – comes together fast and is all the excuse we need to make a noodle bowl or stir-fry for dinner.

Prep: 5

Cook: 10

Total: 15

Servings: cup

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Equipment

Saucepan
Whisk
Mixing Bowl

Ingredients

▢ 1/2 cup and 2 Tablespoons Water, divided
▢ 1/4 cup Light Brown Sugar, packed
▢ 1/4 cup Soy Sauce (I typically use low-sodium, but any kind will work)
▢ 1 teaspoon Rice Vinegar
▢ 2 cloves Garlic, finely chopped
▢ 1 teaspoon grated Fresh Ginger (optional; see note)
▢ 2 teaspoons Cornstarch

Instructions

In a small saucepan combine ½ cup Water, sugar, soy sauce, vinegar, garlic, and ginger. Bring to a simmer over medium heat.
While the sauce is coming to a simmer, whisk together cornstarch and 2 Tablespoons water.
When sauce is simmering, slowly add cornstarch / water mixture while whisking. Simmer sauce until thick, 5 to 7 minutes.
Use immediately in a stir-fry or drizzled over noodles or rice. Sauce can be kept in the refrigerator for up to 2 weeks.

Notes

Fresh ginger will add a hint of spiciness to the finished sauce. If you don’t have fresh ginger, 1/4 teaspoon ground ginger will work. You can also skip the ginger entirely if you prefer.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef

Cost: $1.50

Calories: 270

Keyword: Asian, DIY sauce, homemade sauce, stir fry, teriyaki

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4.80 from 5 votes (2 ratings without comment)

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