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.
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: Simply omit the cornstarch and use this sauce as a marinade. 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-Fies: This makes an excellent base sauce for stir-fries of all kinds.
- Baked Chicken, Pork, Salmon or Tofu: 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.
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.
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 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 these other fabulous homemade sauces!
- 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
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
Originally published on The Daring Gourmet May 27, 2013
Rosalee says
Can I use this as a marinade for thinly sliced ribeye steak? If so how long to marinate?
Since it has no oil, I assume I would have to rub the pieces with a bit of oil to keep them
from sticking to a pan (want to pan fry quickly)
Thanks for any assistance
Kimberly @ The Daring Gourmet says
Hi Rosalee, yes absolutely. Just omit the cornstarch if you’re using the sauce as a marinade. I would marinate the meat for at least 4 hours. And yes, you can just add some oil in the pan to fry them.
Rachel Miller says
I love this recipe and so does my family. I’d like to try making a big batch and canning it. How would you recommend trying that?
Kimberly @ The Daring Gourmet says
Hi Rachel, this can be canned but two things you’d need to do to make it “can-able”: 1) Leave out the cornstarch (things with flour and starches can’t be canned), you add that back in when you’re ready to use it (just heat it back up and stir in the cornstarch) and 2) You’d need to check the pH of the sauce to make sure it’s 4.6 or below to ensure it’s safe for water bath canning. You can find pH strips here on Amazon.
Tim Wiedman says
I would give this 10 stars if I could – great stuff!
Kimberly @ The Daring Gourmet says
Awesome, thank you, Tim!
Scott says
The BEST! This has become a staple recipe in our home. Thank you!
Kimberly @ The Daring Gourmet says
Terrific, thanks so much, Scott!
Natascha says
Hi Kimberly, I am from Austria (Europe). I used your recipe for Teriyaki Sauce a few times now and wanted to say thank you. It’s great. I don’t use the cornstach, because due to the sugar and with a bit of simmering I dont need it. Everybody loves it. I am in Germany right now and cooked it last night and everybody asked for the recipe :-) so thank you! Next on my list: your sweet and sour sauce.
Natascha
Kimberly @ The Daring Gourmet says
Wonderful, Natascha, thank you! I’m originally from Stuttgart – friendly greetings to Austria and Germany! :)
Anonymous says
What about if you don’t wanna use the alcohol what’s the alternative please
Kimberly @ The Daring Gourmet says
You can try substituting apple cider.
Elizabeth says
I’m using red wine vinegar with a pinch of sugar as our grocery store does not have mirin. I added too much brown sugar so i put more soy sauce to balance it out. Waiting on the sesame oil to get here and then to boil it. Should be yummy. I also added extra garlic. And I’m sauteeing steak in some bacon grease cut in small pieces so it should be good served with rice noodles
Kimberly @ The Daring Gourmet says
That sounds yummy, Elizabeth, bon appétit! :)
Viv says
Used olive oil instead of sesame oil, rice wine vinegar for the mirin and added a tbsp sweet chili sauce, fantastic recipe.
Also used low sodium soy sauce, and it wasn’t salty.
Thank you
Kimberly @ The Daring Gourmet says
Thanks, Viv!
TJ says
The BEST!
Kimberly @ The Daring Gourmet says
Thank you, TJ :)
Ken says
I’m with Apaul. A bit on the salty side. Next time I’ll try it with low sodium soy sauce!
Charles says
hi I could not find sesame oil except in a 1-gallon container so I’m leaving it out is that okay?
Kimberly @ The Daring Gourmet says
Hi Charles, sesame oil is a key flavor component. Yes, you can leave it out but it won’t taste quite the same. I’d recommend trying a couple more grocery stores – ask a store employee, any chain grocery store will have it in smaller bottles.
Joe Moriani says
THE BEST TERIYAKI SAUCE!
Kimberly @ The Daring Gourmet says
Thanks, Joe!
Amber says
Super easy, super tasty, pairs well with all meats. I didn’t have mirin or sherry. The sauce turned out amazing. Very easy to make & a versatile recipe to add ingredients to. Pineapple juice could be added for a sweeter flavor. I added in garden fresh green onions. This one is a keeper & repeater. Thank you!!
Kimberly @ The Daring Gourmet says
Awesome, thanks so much, Amber!
Cathy Thorne says
Excellent recipe! I’ve tried several recipes and this one is my favorite.
Kimberly @ The Daring Gourmet says
Thanks so much, Cathy!
Tanner says
I’ve made this a half dozen times now and it’s the only teriyaki sauce recipe I use anymore. The flavors and the balance of flavors is perfect. No need to look any further, this one is IT.
Kimberly @ The Daring Gourmet says
Fantastic, Tanner, I’m so happy to hear that, thank you!