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!
How can I cut the sodium? Would coconut secret coconut aminos be used? That would be a big cut vs soy sauce.
Hi Michele, you can use a low sodium soy sauce.
Great recipe!
When I first tasted it I was not impressed. But once it cooled and sat in the fridge for several hours it was absolutely the best. I did not have fresh ginger on hand but very good quality powdered ginger worked well.
Thank you, Frank, I’m so glad you enjoyed it! Yes, it’s the case with many condiments that their flavor improves with time.
Oh my goodness. I used this recipe poured it over some chicken and veggies and jasmine rice. It was the best.
Thank you so much, Marcia, I’m happy you enjoyed it!
Brilliant recipe. I’ve made this a few times now and keep being asked to do it again.!! Goes really well with pork strips cut down into chunks and grilled too. I have started adding a small amount of chili purée to the mix also which gives it a slightly pleasant bite. Best Teriyaki sauce recipe I’ve found thus far.
Thank you so much, Nick, that’s wonderful and I really appreciate the feedback!
Hi! I had the same issue today at lunch, I did exactly the same procedure only with 2 teaspoons of flour instead of cornstarch c: Hope it helps!
Dear Kimberley, this was a great Teriyaki recipe. I wrote a comment in your Hoisin sauce recipe as well, but l had to say it again! I like the way you remove the innecesary “westerners'” additions and how they recipes become so authentic (although l have never been in Asia😄). Just une question, l am cooking my teriyaki but because l have time and l dont have cornstarch nor flour, l guess making a reduction until it becomes thik would do the same effect, right? Thank you again, Mme de Fleuris
Thank you very much, I appreciate the compliment! :) I don’t recommend making a reduction with this because it will be far too concentrated and salty.
This is delicious!!! I made this today today to go with my husband’s chicken teryaki bowl meal prep. I love that I already had all of the ingredients. I added a dash of rice vinegar for some tang (I saw someone mention it in the comments) and a little sriracha for some heat.
Will deff make this again! And recommend to others. Thank you :)
Thanks so much, Sherry, I’m thrilled you enjoyed it!