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! 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!
Trust me, after making this teriyaki sauce recipe, you won’t either.
This 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.
How To Use Teriyaki Sauce
Quick and easy to make, this sauce is as versatile as it is delicious. Use it as a sauce or as a marinade (simply omit the cornstarch). You can use it for beef, chicken, fish and seafood, as a glaze, for barbecuing, in Asian salad dressings, in noodle dishes, stir-fries and more.
Can I Use It As a Marinade?
Absolutely. Simply omit the cornstarch, let the sauce cool completely, and you’ve got the perfect teriyaki marinade!
Wonderfully versatile, this is a sauce you can whip up quickly in a pinch to boost the flavor of your Asian-inspired dishes.
How to Make Teriyaki Sauce
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 fantastic best homemade teriyaki sauce in the dish of your choice!
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!
BE SURE TO TRY OUR OTHER PHENOMENAL HOMEMADE SAUCES!
- SWEET & SOUR SAUCE
- YUM YUM SAUCE
- PLUM SAUCE
- HOISIN SAUCE
- BLACK BEAN SAUCE
- KECAP MANIS
- SWEET CHILI SAUCE
- BIG MAC SAUCE
BEST Teriyaki Sauce
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
Marion Beram says
very yummy
Marcy G says
I wanted to make a chicken stir fry tonight. When I was at the grocery I looked at the numerous bottles of teriyaki sauce. While trying to choose one I remembered that I had your recipe and made it a long time ago. The bottles of sauce remained on the shelf and I made my own when I got home. It was absolutely delicious and dinner was a hit! Never going to by pre maid teriyaki sauce again! Thanks for the great recipe.
Kimberly Killebrew says
Yay!! Fantastic, Marcy, I’m so glad you enjoyed it, thank you for the feedback!
Karen says
Loved it!
Never made teriyaki sauce before so had to add a couple of things to make up measurements. I had chicken tenderloins which I cooked in the sauce. Added dark mushroom soy to light. Only had Mirin seasoning so not knowing if correct I used it anyway. Very happy with your recipe thank you so much.
Kimberly Killebrew says
So awesome, Karen, thank you!
Carmel Baragry says
Truly the best Teriyaki sauce ever. Made it today and marinated salmon cubes for poke bowl. As there were guests that did not like raw fish, I marinated Salmon for 4 hours then baked it for 15 mins. It was amazing. Rest of sauce was poured over the salmon by guests as needed. Thanks for a great recipe
Kimberly Killebrew says
So awesome, Carmel, thanks so much for the feedback! :)
Merrilee says
Too Salty! I tried it twice and don’t care for it!
BiggScott says
Made this for the first time evening and couldn’t be happier! I had to made a few substitutions due to what I had on hand. I used demara sugar and used Jack Daniels as the alcohol. Came out delicious! Next time I’ll make it as written to try it as intended!
Kimberly Killebrew says
Awesome, BiggScott, I’m so glad you enjoyed it, thank you!
Brian says
I made this to marinate beef for jerky. It was delicious. Second batch I added a habanero pepper from my garden. Nice sweet heat. My wife said this was the best.
Kimberly Killebrew says
Fantastic, Brian, thanks so much for the feedback!
Karen says
I’m using as a marinade but put in the cornstarch and water … what do you suggest just add water to thin it or another suggestion??
Kimberly Killebrew says
Hi Karen, no you’re good, just use as is. Happy cooking!
Shaun says
Good sauce, add extra ginger, chilli, simmer and reduce it without corn flour and strain it while hot. 👍👍
C says
Great recipe. The oven & stove are broken, so I were able to pull off the sauce & the chicken tenders on the flat top grill.
Kimberly Killebrew says
Fantastic, C, I’m glad you were able to make it work and that you enjoyed it, thank you!
Erika says
This was sooo good!! I used it as a marinade (no extra water with cornstarch). And right off the bat, it was so yummy. Let it marinate my chicken overnight, and it was phenomenal!
I used low sodium soy sauce, and I’m not even sure I used the right “mirin”…I happened to have some rice wine (it didn’t say mirin at all, so maybe not the perfect one for the recipe), and I used that. Threw a pinch of sugar in, in case the rice wine was wrong. Honestly, the best teriyaki chicken thighs I’ve ever made.
Thanks for sharing!!
Kimberly Killebrew says
Fantastic, Erika, thank you so much for the feedback!
Sabian_05 says
This sauce tasted really well with noodles and chicken. I’m not sure how teriyaki sauce is supposed to taste but I look forward to being to follow the recipe exactly. I only had soy sauce and no mirin/Sherry so had to leave that out.
John Seybert says
Absolutely love this and use it all the time. I split honey half in half with Frank’s Red Hot “Sweet Chili” to kick it up a bit.
Kimberly Killebrew says
So awesome, John, thank you!
Anonymous says
I wish it stored for longer than a week.
Duncan says
I tried shop bought teriyaki for the first time this week, not impressed tbh,
I have just made your recipe and it is FANTASTIC, really rich and full of flavour, thank you!!!!!
Kimberly Killebrew says
Thank you, Duncan, I’m so glad you enjoyed it!