Name: Homemade Teriyaki Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Asian
Ingredients: 1/2 cup low-sodium soy sauce (or tamari for gluten-free); 1/2 cup water; 1/4 cup brown sugar (or honey/maple syrup); 1 tablespoon rice vinegar; 1 tablespoon mirin (optional); 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger); 1 tablespoon cornstarch + 1 tablespoon cold water (slurry for thickening); 1/2 teaspoon sesame oil (optional)

Homemade teriyaki sauce is a quick and simple way to add bold, savory-sweet flavor to my favorite stir-fries, grilled meats, or veggie dishes. With just a handful of pantry staples and a few minutes at the stove, I can whip up a sauce that tastes far better (and fresher) than any store-bought bottle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup low-sodium soy sauce
(or use tamari for gluten-free)

1/4 cup water

1 tbsp mirin (optional, for extra umami/sweetness)

1–2 cloves garlic, minced

1/4 cup brown sugar (or honey/maple syrup)

1 tsp fresh ginger, grated (or 1/4 tsp ground)

2 tbsp rice vinegar

1 tbsp cornstarch + 2 tbsp cold water (slurry for thickening)

1 tsp sesame oil (optional, for flavor depth)

Directions

I combine everything except the cornstarch slurry in a small saucepan.

Then I bring it to a gentle boil, then reduce the heat and let it simmer for 2–3 minutes.

I stir in the cornstarch slurry and whisk continuously until it thickens, which takes about 1–2 minutes.

I remove it from the heat and let it cool slightly — it gets thicker as it cools.

Servings and timing

This recipe yields approximately 3/4 to 1 cup of sauce, enough for about 4 servings depending on use (as a glaze, marinade, or dip). It takes only about 10 minutes from start to finish.

Variations

Sweeter version: I sometimes add a splash more honey or even a dash of pineapple juice when I want it extra sweet.

Spicy twist: I stir in sriracha, red pepper flakes, or gochujang for a kick.

No cornstarch? I use arrowroot powder or simply simmer longer to thicken it naturally.

Storage/Reheating

I store leftover teriyaki sauce in a sealed jar in the fridge for up to one week. To reheat, I warm it gently in a saucepan over low heat or microwave it in short bursts, stirring in between. If it thickens too much, I just add a splash of water to loosen it up.

FAQs

How long does homemade teriyaki sauce last in the fridge?

It lasts up to 1 week in a sealed container in the fridge.

Can I freeze teriyaki sauce?

Yes, I can freeze it in small portions using ice cube trays. Once frozen, I transfer the cubes to a freezer bag and use as needed.

Is this sauce gluten-free?

It can be! I just swap soy sauce with tamari or coconut aminos for a gluten-free version.

Can I use this as a marinade?

Absolutely. I use it to marinate tofu, chicken, beef, or salmon. It infuses great flavor when left to soak for at least 30 minutes.

What can I do if I don’t have mirin?

If I don’t have mirin, I either skip it or add a splash more rice vinegar and a bit of sugar to balance the flavor.

Conclusion

This homemade teriyaki sauce is one of those back-pocket recipes I turn to again and again. It’s fast, flavorful, and endlessly adaptable. Whether I’m glazing grilled chicken or tossing it with stir-fried veggies, it always delivers that classic umami punch.

Recipe: