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    Home > Recipes > Sauces and Dressings

    Teriyaki Sauce

    Published: Oct 8, 2018 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 6 Comments · This post may contain affiliate links.

    2.2K shares
    Teriyaki Sauce
    Teriyaki Sauce
    Teriyaki Sauce
    homemade teriyaki sauce

    Teriyaki Sauce in a small bowl

    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.

    pouring sauce into a small bowl

    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.)

    Teriyaki Sauce, garlic and ginger on a wooden board

    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

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    Favorite Tools

    • All Clad Saucepan
    • Whisk 
    Teriyaki Sauce
    Print Recipe
    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 Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Condiment, Sauce
    Cuisine: Asian
    Keyword: stir fry, teriyaki
    Servings: 1 cup
    Calories: 270kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $1.50

    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

    Fresh ginger will add a hint of spiciness to the finished sauce. If you don’t have fresh ginger, ¼ teaspoon ground ginger will work. You can also skip the ginger entirely if you prefer.

    Nutrition

    Serving: 3g | Calories: 270kcal | Carbohydrates: 63g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 3263mg | Potassium: 196mg | Fiber: 1g | Sugar: 54g | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg

    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.

    two little girls at a table eating muffins

    *This post contains affiliate links*

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    2.2K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Judy

      March 09, 2019 at 11:25 am

      4 stars
      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.

      Reply
      • Jess

        March 09, 2019 at 11:27 am

        You're so welcome! We love this version!

        Reply
    2. adams@nationalrestaurantny

      May 26, 2019 at 2:23 am

      5 stars
      I'm a fan of Asian-style food. Your recipe is creative. I will try it tonight.

      Reply
    3. Cassidy

      July 12, 2019 at 10:04 pm

      5 stars
      loved this recipe. I used coconut sugar and liquid aminos, turned out SOO GOOD!!!! I love the garlic and ginger flavors!

      Reply
    4. Rachel Smith

      May 22, 2021 at 5:06 pm

      i just have a question. Would you be able to add fresh fruits like blackberries to this?

      Reply
      • Jess Smith

        May 25, 2021 at 3:12 pm

        I've never tried it, but would love to know if it works! Please share if you try it!

        Reply

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