Description

Homemade teriyaki sauce is a quick, flavorful, and customizable sauce made with pantry staples. Perfect as a glaze, marinade, or dipping sauce, it offers a savory-sweet umami punch to elevate any dish.

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)

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Instructions

In a small saucepan, combine soy sauce, water, brown sugar, rice vinegar, mirin (if using), garlic, ginger, and sesame oil (if using).
Bring to a gentle boil over medium heat, then reduce the heat and let it simmer for 2–3 minutes.
In a small bowl, mix the cornstarch with cold water to create a slurry.
Stir the slurry into the saucepan and whisk continuously until the sauce thickens, about 1–2 minutes.
Remove from heat and let cool slightly; the sauce will thicken more as it cools.

Notes

Store in a sealed jar in the fridge for up to 1 week.

Reheat gently on the stove or in the microwave; add water if it thickens too much.

Use as a marinade for tofu, chicken, beef, or salmon.

Substitute arrowroot powder for cornstarch if needed.

Make it sweeter with extra honey or pineapple juice.

Add sriracha or red pepper flakes for a spicy version.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Sauce
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1/4 cup
Calories: 60
Sugar: 7g
Sodium: 640mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg