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.
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.)
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!
Our Favorite Homemade Sauces
- Blender Hollandaise Sauce
- Pad Thai Sauce
- How To Make Thai Peanut Sauce
- How To Make Thai Sweet Chili Sauce
- Best {and Easiest} Butternut Squash Sauce
- Delicious-With-Everything Thai Dipping Sauce
- Homemade Enchilada Sauce (It's Easier Than You Think!)
Favorite Tools
Homemade Teriyaki Sauce
Equipment
- Saucepan
- Whisk
Ingredients
- ½ cup and 2 Tbsp Water, divided
- ¼ cup Light Brown Sugar, packed
- ¼ 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 teaspoon 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 tablespoon 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
Nutrition
We made our first batch of pumpkin muffins of the fall season! These ladies give them two muffin-filled thumbs up. This recipe is our favorite.
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Judy
Thank you! I've been trying to find teriyaki sauce that doesn't use mirin or sake. This is very helpful, I will try this recipe.
Jess
You're so welcome! We love this version!
adams@nationalrestaurantny
I'm a fan of Asian-style food. Your recipe is creative. I will try it tonight.
Cassidy
loved this recipe. I used coconut sugar and liquid aminos, turned out SOO GOOD!!!! I love the garlic and ginger flavors!
Rachel Smith
i just have a question. Would you be able to add fresh fruits like blackberries to this?
Jess Smith
I've never tried it, but would love to know if it works! Please share if you try it!