Seriously Good Teriyaki Sauce Recipe
Homemade Teriyaki Sauce is one of those recipes that proves how simple ingredients can make something seriously good. As a culinary school grad, mastering sauces has always been my favorite thing, and this one is no exception. Instead of reaching for a bottle at the store, you can whip up a fresh, flavorful sauce in just a few minutes!
Why I’ll Never Buy Teriyaki Sauce Again (And Neither Should You!)
I’ll admit that I have a serious weakness for sweet-salty teriyaki glaze… but the bottled stuff? Meh. Too sugary, too salty, too… artificial. That’s why I make it at home! It’s quick, I control the flavor, and seriously so worth it to make at home. Plus, there’s no weird preservatives or mystery ingredients. Homemade teriyaki rules!
Here’s how I do it: first I whisk water and cornstarch until silky. Then in goes the brown sugar, low-sodium soy, garlic and ginger powder, and that pop of sesame oil. I bring it to a gentle simmer, stirring now and then for about 5 minutes and voilà: thick, shiny teriyaki that clings to veggies and protein for the perfect meal!
Ingredients You Need
- Water + cornstarch: Thickens the sauce without getting lumpy!
- Brown sugar: Sweetens, balances saltiness, and gives that rich caramel color.
- Low-sodium soy sauce: Adds that savory flavor, but keeps sodium in check.
- Garlic powder: Delivers quick, mellow garlic flavor with no peeling required.
- Ginger powder: Adds a subtle zest.
- Sesame oil: Adds nutty depth and aroma!
How to Make The BEST Homemade Teriyaki Sauce
For the full ingredient list and instructions, click here.- Combine Ingredients: First, whisk together the water and cornstarch in a measuring come. Then, combine all of the ingredients in a saucepan and give it a good stir.
- Simmer Until Thick: Bring the mixture to a gentle simmer, stirring occasionally, until it thickens and reduces, about five minutes. It should be glossy and thick enough to coat the back of a spoon.
Serving Suggestions
One of my favorite ways to use this sauce is in a classic chicken teriyaki stir fry with plenty of colorful vegetables tossed in for a quick weeknight dinner. It also makes the perfect finishing touch for chicken teriyaki bowls!
Beyond that, you can brush it over air fryer salmon bites before baking, toss it with crispy tofu for a vegetarian option, or even use it as a dipping sauce for dumplings and spring rolls. Try stirring a spoonful into fried rice or ramen for extra flavor, or use it as a glaze for pork chops!
Tips for Success
- Customize it! One of the easiest ways to customize this sauce is by adjusting the thickness. If you prefer it a little thinner, reduce the amount of cornstarch in the slurry or whisk in a splash of water after cooking. For an extra-thick, sticky glaze (perfect for grilling), simply simmer it a few minutes longer until it clings to the spoon.
- Freeze it for later! If you can’t use all the sauce within one week, be sure to freeze it. Pour cooled sauce into a freezer-safe container or zip-top bag and store it for up to six months. To use, thaw it overnight in the fridge and whisk it back to life on the stove with just a splash of water.
- Don’t limit yourself to chicken when using this sauce. It’s just as delicious brushed over salmon, tossed with tofu, or drizzled on roasted veggies. Thinking beyond the usual teriyaki chicken will help you get the most mileage out of every batch!
Frequently Asked Questions
Homemade teriyaki sauce will keep in the refrigerator for about one week when stored in an airtight container. If you’d like to make a larger batch, it also freezes well for up to six months. Just be sure to cool the sauce completely before transferring it to freezer-safe containers or bags.
You will notice that the teriyaki sauce starts to get thick and will coat the back of a spoon. To make sure it is think enough, dip a wooden spoon into the sauce and run your pinky finger across the back of the spoon. If the line where your finger swiped the spoon stays in tact, then it is ready! Just be careful not to burn yourself!
Like most homemade sauces, teriyaki will show clear signs when it’s past its prime. If the sauce develops an off smell, visible mold, or the texture changes dramatically, it’s best to throw it out. Trust your senses here, if something seems off, it probably is.
This easy teriyaki sauce recipe is very adaptable! For a thinner sauce, simply reduce the amount of cornstarch in the slurry or add a splash of water after cooking until it reaches your desired consistency. If you like a brighter, tangier flavor, stir in a touch of rice vinegar or mirin before serving to balance out the sweetness.
Easiest (& BEST) Homemade Teriyaki Sauce
Ingredients
Method
- First, whisk together the water and cornstarch in a measuring come. Then, combine all of the ingredients in a saucepan and give it a good stir.
- Bring the mixture to a gentle simmer, stirring occasionally, until it thickens and reduces. It should be glossy and thick enough to coat the back of a spoon.
