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Teriyaki 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 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


  • Saucepan
  • Whisk


  • 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


  • 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.


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.


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