Teriyaki Sauce - A Beautiful Mess

Teriyaki sauce is one of those recipes I make again and again. We love this homemade version for stir fries or drizzled over chicken or salmon. There are many more ways to use this teriyaki sauce recipe, but those are what’s on heavy rotation at our house.

This sauce requires less than 10 ingredients, and likely all things you may already have on hand if you like to cook Asian-style food much. Teriyaki sauce is also quick to make—in less than 10 minutes you can have this flavorful condiment ready for any meal.

Related: Next up, learn to make homemade sweet chili sauce, ponzu sauce, or stir fry sauce.

Ingredients

Water
Soy
Brown sugar
Honey
Ground ginger
Garlic powder
Sesame oil
Mirin
Cornstarch

Directions

In a small to medium sized pot, add the 3/4 cup water, soy sauce, brown sugar, honey, ground ginger, garlic powder, sesame oil and mirin. Whisk over medium heat until the sugar fully dissolves and everything is hot.

In a small cup or bowl, whisk together the cornstarch and 2 tablespoons water to create a slurry.

Pour this into the sauce and continue to stir and cook on medium/high heat until the sauce thickens and coats the spoon. Taste and add anything you feel it needs.

Tips for Making

This sauce will thicken a bit more as it cools, but I find it’s best to go ahead and get it the consistency you want while it’s in the pot cooking. But if it seems too thick when it’s cooled, just reheat and it will thin some.
This teriyaki sauce recipe is pretty simple. While I love it as is, some additions you may want to try could include finely minced fresh garlic or ginger (for texture as well as the flavor) or red pepper flakes for heat.
Store teriyaki sauce in an airtight container in the refrigerator for at least 5 days but likely longer.

Serving Suggestions

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A sweet and savory sauce you can use one meats or tofu.

Yield 4

Prep 2 minutes

Cook 8 minutes

Total 10 minutes

Instructions

In a small to medium sized pot, add the 3/4 cup water, soy sauce, brown sugar, honey, ground ginger, garlic powder, sesame oil and mirin.
Whisk over medium heat until the sugar fully dissolves and everything is hot.
In a small cup or bowl, whisk together the cornstarch and 2 tablespoons water to create a slurry.
Pour this into the sauce and continue to stir and cook on medium/high heat until the sauce thickens and coats the spoon.
Taste and add anything you feel it needs.

Notes

This sauce will thicken a bit more as it cools, but I find it’s best to go ahead and get it the consistency you want while it’s in the pot cooking. But if it seems too thick when it’s cooled, just reheat and it will thin some.
This teriyaki sauce recipe is pretty simple. While I love it as is, some additions you may want to try could include finely minced fresh garlic or ginger (for texture as well as the flavor) or red pepper flakes for heat.
Store teriyaki sauce in an airtight container in the refrigerator for at least 5 days but likely longer.

Nutrition

Nutrition Facts

Teriyaki Sauce

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Teriyaki Sauce – A Beautiful Mess