Dinner

Homemade Teriyaki Sauce Recipe

ByElara Stone January 2, 2026January 2, 2026

Introduction

This homemade teriyaki sauce is a perfect balance of sweet, savory, and tangy flavors that bring any dish to life. Easy to make from scratch, it’s great for glazing chicken, salmon, or beef. With a few simple ingredients, you can create a versatile sauce that elevates weeknight meals.

A close-up view of a thick, dark brown sauce with a smooth, glossy texture, served in a white bowl that is almost full. The sauce is topped with small white sesame seeds scattered unevenly on the surface. The bowl sits on a white marbled texture with some sesame seeds and chopped green onions scattered around it. In the background, there is a blurred piece of ginger root and green onion stalks, adding a fresh element to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup soy sauce (regular, gluten-free, or Tamari sauce)
1 tablespoon rice vinegar
2 tablespoons sugar (brown or coconut sugar)
2 tablespoons honey (or pure maple syrup)
2 cloves garlic (crushed)
1 teaspoon ginger paste (or minced ginger)
1 teaspoon sesame oil (toasted)
1 teaspoon Sriracha sauce (optional)
2 tablespoons cornstarch (or tapioca starch)
¾ cup + 2 tablespoons water (divided)

Instructions

Step 1: In a medium-sized saucepan over high heat, combine soy sauce, rice vinegar, sugar, honey, crushed garlic, ginger paste, toasted sesame oil, and Sriracha sauce if using.
Step 2: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 minutes until the sugar begins to dissolve.
Step 3: In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth to create a starch slurry.
Step 4: Gradually add the starch slurry to the saucepan, whisking constantly over low heat.
Step 5: Continue whisking the sauce for 2-3 minutes until it thickens to your desired consistency. Keep in mind the sauce will thicken further as it cools.
Step 6: Remove from heat and use immediately to glaze chicken, salmon, or beef teriyaki foil packets.

Tips & Variations

For a gluten-free version, use Tamari sauce instead of regular soy sauce.
Add a splash of pineapple juice for a fruity twist.
Adjust the sweetness by reducing or increasing the sugar and honey to taste.
Use fresh grated ginger if you prefer a stronger ginger flavor.

Storage

Store leftover teriyaki sauce in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency.

How to Serve

A white round bowl filled with a thick, dark brown sauce sprinkled with white sesame seeds, positioned on a white marbled surface. A shiny silver spoon holds a spoonful of the sauce, also covered with sesame seeds, just above the bowl in the center of the image. Around the bowl, there are pieces of fresh ginger with light brown skin on the top left, green onion stalks on the top right, and a white garlic bulb on the bottom right with some scattered sesame seeds and small green onion pieces on the surface. The overall setting is clean and bright with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make teriyaki sauce without cornstarch?

Yes, you can omit the cornstarch if you prefer a thinner sauce, but it will not have the same thick glaze consistency. Alternatively, you can use arrowroot or tapioca starch as a thickener.

Is teriyaki sauce spicy?

Traditional teriyaki sauce is not spicy, but in this recipe, Sriracha is optional. You can omit it if you want a milder sauce or adjust the amount to add a subtle heat.