BEST Teriyaki Sauce Recipe
This post may contain affiliate links. See my disclosure policy.
For an absolutely phenomenal homemade Teriyaki Sauce recipe, look no further! Ready in 10 minutes, no junk ingredients, and crazy delicious, you’ll never use store-bought again! Just read the hundreds of rave reviews below. This recipe has consistently enjoyed top ranking across the web for over 10 years for one reason: it’s simply the BEST!
It happened one too many times. I needed teriyaki sauce for a recipe and thought I had some on hand only to find – after all the other ingredients had already been prepped – that there wasn’t any. No doubt you can relate to this scenario, whether it’s teriyaki sauce or some other condiment like tahini paste, black bean sauce, or hoisin sauce. So I whipped up my own homemade teriyaki sauce…and have never touched store-bought since! And trust me, after making this teriyaki sauce recipe, you won’t either.
What is Teriyaki Sauce?
This thick and sticky Japanese sauce is popular all around the world with its dark, bold, savory-salty-sweet flavor with lots of umami undertones. Its primary ingredients include soy sauce, brown sugar, garlic, ginger, honey and mirin. The word teriyaki refers to both a Japanese cooking technique as well as to the sauce. It was developed in the 17th century and has become synonymous with Japanese cuisine, being served all over the world. The term teri in teriyaki refers to the aesthetic shine on the food created by the sugar content in the sauce, while yaki refers to the method of grilling. With its shiny luster and robust flavor, teriyaki sauce is a natural pairing for grilled foods.
Ingredients & Substitutions
This recipe calls for 8 ingredients, all of which are pantry staples with maybe the exception of mirin which you can substitute or omit. Here’s what you’ll need:
- Tamari: you can substitute low sodium soy sauce but tamari has much more flavor while also have less sodium.
- Brown sugar: adds flavor and sweetness. For sugar free teriyaki sauce you can substitute a brown sugar alternative.
- Fresh ginger: adds flavor and zing
- Fresh garlic: adds flavor and depth
- Honey: adds flavor complexity and sweetness
- Sesame oil: adds depth of flavor
- Mirin: adds flavor complexity and a hint of sweetness. You can substitute sherry and a pinch of sugar or omit it altogether.
- Cornstarch: to thicken the sauce.
Teriyaki Sauce Recipe
This is a super quick and easy sauce to make, all you have to do is:
- Combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil, mirin and water mixed with cornstarch together in a bowl
- Transfer the mixture to a small saucepan and simmer for about 4 minutes until thickened.
- Your sauce is ready!
You can use it right away or store it in the fridge for up to a couple of weeks. And the flavors will get even better over time. Enjoy this homemade teriyaki sauce in the dish of your choice (see below for ideas).
Ready in less than 10 minutes, thoroughly delicious and free of fillers or junk ingredients, there simply is no good reason to EVER use store-bought again!
Enjoy!
How To Use Teriyaki Sauce
Teriyaki sauce is a versatile and flavorful Japanese sauce that can be used in various ways to add a sweet and savory taste to your dishes. Here are some common ways to use teriyaki sauce:
- Marinating Meat, Poultry, Seafood or Tofu: To use this sauce as a marinade simply omit the cornstarch. Place the protein in a ziplock bag, pour in the sauce, and allow it marinate for at least 30 minutes before cooking.
- Grilling: Brush this sauce onto your proteins or veggies to create a delicious caramelized glaze.
- Stir-Fries: This makes an excellent base sauce for stir-fries of all kinds.
- Chicken Teriyaki, Teriyaki Salmon, Teriyaki Tofu, and Teriyaki Pork: Slather this on and bake to create a delicious sticky glaze.
- Dipping Sauce: This makes a great dipping sauce for sushi, spring rolls, dumplings, tempura, or other appetizers.
- Bowl or Rice Topping: Drizzle it over your rice bowls with your grilled teriyaki chicken, pork, beef, salmon or tofu and some steamed or stir-fried veggies.
- Glaze for Roasted Vegetables: Brush some of this sauce onto roasted vegetables for a sweet and savory glaze.
- Sandwiches, Wraps or Burgers: This adds a burst of flavor to your favorite sandwiches and burgers.
- Noodles: Add a drizzle of teriyaki sauce to noodle dishes, such as udon or soba, and toss to coat.
- Salad Dressing: Combine the teriyaki sauce with some oil, vinegar or lemon juice, and a little sesame oil for a unique and flavorful salad dressing.
For more homemade Asian sauces try my:
- Sweet and Sour Sauce
- Yum Yum Sauce
- Plum Sauce
- Hoisin Sauce
- Eel Sauce
- Black Bean Sauce
- Kecap Manis
- Sweet Chili Sauce
- Char Siu Sauce
- Ponzu Sauce
- Ginger Sauce
- Big Mac Sauce
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
BEST Teriyaki Sauce Recipe
Equipment
- Small saucepan I use and recommend All-Clad stainless steel cookware!
Ingredients
- 1/2 cup tamari , can substitute low sodium soy sauce. Note: tamari has more flavor than soy sauce and significantly less sodium.
- 1/4 cup brown sugar
- see brown sugar alternative (for low sugar option)
- 1 1/2 teaspoons fresh ginger ,minced
- 1 teaspoon garlic ,minced
- 1 tablespoon honey (Vegans: use agave nectar or sweetener of choice)
- 1 teaspoon sesame oil
- 3 tablespoons mirin (see note)
- 1/4 cup water mixed with 3 teaspoons cornstarch
Instructions
- Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
- Store in the fridge for up to a week. Makes about 1 1/4 cups teriyaki sauce.
Video
Notes
Nutrition
Originally published on The Daring Gourmet May 27, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
WOW! Amazingly good and so easy and fast to make! Thanks for linking the tamari sauce as well! I’ve tried so many teriyaki recipes and this is far and away THE best! Thanks for sharing!
That’s wonderful, Marie, I’m thrilled to hear that, thank you!
This was so delicious! I made this yesterday and three days ago also made your sweet and sour sauce. Both are fabulous and this is the best teriyaki sauce I’ve had. I’m never buying either sauce again, these are so easy and so good!
I’m so happy to hear that, thank you very much Tyna!
I just started a low-FODMAP diet and was looking for a decent teriyaki sauce recipe. Everything low-FODMAP that I found was weird. So I decided to search for a normal teriyaki sauce recipe and see if I could make it low-FODMAP.
Your recipe has only a couple of problematic ingredients, which were easily substituted – light brown sugar instead of dark, garlic-infused oil instead of garlic, and maple syrup instead of honey. The sauce tastes great, and we can’t wait to use it.
Used this last night. It was really good. Very different from the Kikkoman we normally use, but good. A touch sweet, though. I think next time I’ll leave out the maple syrup that I subbed in for the honey.
That’s great, David, I’m happy you enjoyed it and appreciate the feedback, thank you!
This is my new favorite teriyaki sauce, absolutely love it on everything.
Fantastic, thank you Lisa!
I made this sauce without the mirin (didn’t have any nor any sherry) still tasted great for what I needed it on. I definitely love your site. I use your recipes all the time. Thanks for being there for people like me 😊
Oh thank you so much, Kimberlee, that makes me so happy! <3 I appreciate your support and kind words and am thrilled that you enjoyed the teriyaki sauce!
This was delicious, quick to make, and way cheaper than the bottled stuff in the store. I used Splenda brown sugar substitute so it also had way fewer calories than commercial teriyaki sauce. A real keeper!
I’m so glad you enjoyed it, Dr. J, thank you very much!
Stellar recipe for a stellar teriyaki sauce, will be making this from now on!
Awesome, thank you so much Brandy!
absolutely awesome
Thank you, Jamie! :)
G’day from Oz xx
Ooooh how much we loved this last night drizzled generously in a Korean chicken, rice & Asian slaw bowl. Can’t wait to show it off next time family or friends are here for a bbq. Thank you for sharing x
I’m so glad, Noelly, and that sounds like such a delicious way to enjoy it! Thank you very much for the positive feedback!
Can I make the sauce a day before I want to use it?
Yes you can!
I made this as written and wouldn’t change a thing. It really is the best teriyaki sauce I’ve had!
I’m so glad, thank you very much, Sue!
Best teriyaki sauce ever, easy and so delicious!
Fantastic, thank you so much Kevin!
Yum Yum!!!
we absolutely love this recipe! I often triple it but cant seem to get the water/cornstarch consistency correct. any idea why that doesn’t just triple in quantity like the other ingredients do? I’ve done 3/4 cup water with 9 teaspoons of cornstarch and it gets extremely gluey…. and when i do the 3x option on the recipe it triples the water but doesnt change the cornstarch, and that’s just too thin… any ideas? Thanks!
Hi! not sure if this would work but have you tried using less than 3x the cornstarch and letting it cook on low heat for a little bit longer?
Maybe 1.5x or 2x the cornstarch and a little longer simmer time would allow for it to thicken up.
Hello Karla….
Cornstarch is a thickening agent…….IT WON’T DOUBLE IN SIZE…..EVER…..!
If its too thin it won’t thicken any sauce properly….
If its too gluey it will make a sauce like wallpaper paste……
Start by adding 1 large tablespoon of cornstarch to a cup/mug……
Then add 1+half tablespoons of cold water and mix together quickly……
Only add to hot water/soups/stews/gravy etc as when it heats up it thickens…..!
Hope you find this useful…..x Theresa x
Perfect, tasty, I used Sherry instead of Mirin