Description
This homemade teriyaki sauce is a simple and flavorful blend of soy sauce, rice vinegar, sweeteners, garlic, ginger, and sesame oil, thickened with cornstarch for the perfect balance of savory, tangy, and sweet. Ideal as a marinade or glaze, it effortlessly enhances chicken, salmon, or beef dishes with authentic Japanese-inspired flavor.
Ingredients
Scale
Primary Sauce 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)
Thickening Agent
- 2 tablespoons cornstarch (or tapioca starch)
- ¾ cup + 2 tablespoons water (divided)
Instructions
- Combine ingredients: In a medium-sized saucepan, add all ingredients except the cornstarch and 2 tablespoons of water. This includes soy sauce, rice vinegar, sugar, honey, crushed garlic, ginger paste, toasted sesame oil, and optional Sriracha.
- Boil then simmer: Place the saucepan over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 1 to 2 minutes, stirring occasionally until the sugar dissolves completely.
- Make starch slurry: In a small bowl, whisk together the cornstarch and the reserved 2 tablespoons of water until smooth to create a slurry.
- Thicken sauce: Gradually pour the starch slurry into the simmering sauce while whisking continuously. Continue to whisk and cook on low heat for 2 to 3 minutes until the sauce thickens to your desired consistency. Keep in mind the sauce will thicken further as it cools.
- Serve: Remove the sauce from heat and use it immediately as a glaze or marinade for dishes like chicken, salmon, or beef teriyaki foil packets. Store any leftovers in an airtight container in the refrigerator for later use.
Notes
- Use gluten-free soy sauce or Tamari to make the sauce gluten-free.
- Sriracha is optional; omit if you prefer no spiciness.
- The sauce thickens more as it cools; thin with a little water if it becomes too thick.
- Adjust sweetness by varying the amount of sugar and honey.
- Store leftover sauce refrigerated for up to one week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese
Keywords: teriyaki sauce, homemade teriyaki, Japanese sauce, glaze, marinade, soy sauce sauce, easy teriyaki, gluten-free teriyaki
