Our Homemade Teriyaki is easy and delicious. Our recipe is the perfect blend of savory-salty-sweet flavor. You will love it.
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Why you'll love this recipe
- You only need a few simple ingredients to make this easy recipe.
- This stir-fry sauce tastes so much better than the store-bought sauce.
- You can adjust the sweetness to taste.
- It's a great way to flavor stir-fries, teriyaki salmon, and more!
Ingredient List
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- soy sauce
- light brown sugar
- rice wine
- honey
- fresh ginger
- sesame oil
- minced garlic cloves
- water
- corn starch
Equipment
- 7" small saucepan
- Whisk
- Wooden Spoon
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- 8-ounce mason jars
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: In a saucepan over medium heat, whisk together soy sauce, light brown sugar, rice wine, honey, and ginger. Simmer for about 3 minutes to melt the honey
Step 2: Whisk cornstarch and water in a small bowl. Stir the slurry into the teriyaki mixture, and simmer until the sauce begins to thicken (about 4 to 5 minutes).
Step 3: Remove the pan from the heat. The sauce is ready to use.
Eileen's Tips for Success
- Adjust the sweetness to your own taste. You can always add more sugar if needed.
- Make a double batch of the sauce and store it in an airtight container in the fridge for up to two weeks.
- The corn starch works as the thickening agent for this delicious sauce. Don't skip this ingredient unless you want to use it as a marinade instead of a sauce.
- The sesame oil is an important ingredient because it adds a tangy flavor with a little bit of smoke so make sure you pick it up at the grocery store.
Frequently Asked Questions
No, liquid aminos are different from soy sauce. Though they do taste similar.
Yes, you can use this sauce as a marinade. Just omit the cornstarch and make sure to marinate your food for at least 30 minutes before cooking.
Yes, you can freeze this sauce. Let the sauce cool completely before transferring it to an airtight container and storing it in the freezer for up to 6 months.
Variations
Do you want to change up this recipe?
- For a gluten-free teriyaki sauce, swap out the soy sauce for coconut aminos.
- Cut the sodium down in this sweet sauce by using low-sodium soy sauce instead of the regular.
- For a spicier version, you can add red pepper flakes.
- You can add a splash of pineapple juice or orange juice to give it an extra layer of sweetness and flavor.
Make-ahead, storage, and freezer tips
Store: This homemade teriyaki sauce will last in the fridge for up to 2 weeks. I like to keep it in a mason jar, but any airtight container will work.
Freezing: Let the sauce cool completely before transferring it to an airtight container and storing it in the freezer for up to 6 months.
Reheating: Reheat the teriyaki sauce in a small pot over low heat. Add a splash of water if needed to thin it out.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Homemade Teriyaki Sauce
Equipment
Ingredients
Instructions
- In a medium-sized saucepan over medium heat, whisk together ½ cup soy sauce , ¼ cup light brown sugar, 3 Tablespoons rice wine, 1 Tablespoon honey, 2 teaspoons fresh minced ginger, 1½ teaspoons sesame oil, and 1 teaspoon minced garlic. Simmer for about 3 minutes to melt the honey and blend flavors.
- While the soy sauce is simmering, in a small mixing bowl, make a cornstarch slurry by whisking together ¼ cup water and 1 Tablespoon corn starch until the corn starch is dissolved.
- Whisk the corn starch slurry into the soy sauce mixture in the saucepan. Continue to whisk together over low heat until the sauce begins to thicken (about 4 to 5 minutes).
- Remove the pan from the heat. Taste the sauce for seasoning, if needed adjust the seasoning. The sauce is ready to use.
Nutrition
Notes
- Tamari can replace soy sauce for a low-sodium and gluten-free option.
- Dark brown sugar can replace light brown sugar. Note that the sauce will be sweeter using dark brown sugar.
- Ground ginger instead of fresh ginger, although it will definitely reduce the flavor. I suggest 1 teaspoon ground ginger in place of fresh ginger.
Lisa
I make this sauce all the time and keep in the fridge. So much better than store bought. Thanks for the recipe!
Colleen
So much tastier vs the bottled stuff and easy to make! Thanks!!What do you think about swapping the brown sugar for agave?
Kristin
I'm excited to try making this homemade teriyaki sauce! The combination of soy sauce, brown sugar, and the addition of fresh ginger and garlic promises a flavorful and savory sauce. The use of cornstarch to thicken it up is a great idea. I can already imagine using this delicious sauce to enhance a variety of dishes. Thanks for sharing this recipe; I can't wait to add some homemade teriyaki goodness to my meals!
Gwynn
Making homemade teriyaki sauce is so much better than buying a processed one and this recipe sure does prove that to be true! Delish!
shelby
I needed teriyaki sauce for another recipe I was making and realized I didn't have any on hand. I happened to have everything I needed to make your recipe and am so glad I did! This turned out great and I will be using this homemade version from now on! Thanks!