Easy Homemade Teriyaki Sauce
This Easy Homemade Teriyaki Sauce is ready in 10 minutes and tastes even better than your favorite restaurant version. With its perfect balance of sweet, savory, and umami flavors, this sauce transforms ordinary dishes into something special with minimal effort.
Once you try this homemade teriyaki sauce, you’ll never go back to the store-bought stuff again. Not only does it have a fresher taste with pronounced notes of ginger and garlic, but you can also control exactly what goes into it — no preservatives or corn syrup like in many bottled sauces from grocery stores.
Looking for more homemade sauces to elevate your cooking? Check out my Homemade Red Enchilada Sauce or my Creamy Cilantro Lime Sauce for more delicious options!
Reasons You’ll Love This Recipe
- Better than store-bought: This homemade version has a depth of flavor you just can’t find in pre-made sauces, with real ingredients creating that authentic taste.
- Quick and easy: Ready in just 10 minutes, this sauce comes together faster than a trip to the grocery store.
- Versatile: Use it as a marinade, stir-fry sauce, dipping sauce, or glaze for virtually any protein or vegetable.
- Customizable: Easily adjust the sweetness, saltiness, or thickness to suit your personal preferences.
Recipe Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Ingredient Notes:
- Soy Sauce – The foundation of any good teriyaki sauce that provides the signature salty, umami flavor. Use regular soy sauce for authentic taste or low-sodium for a milder option.
- Brown Sugar – Adds the characteristic sweetness that balances the salty soy sauce. Light brown sugar is preferred for its subtle molasses flavor that doesn’t overpower the other ingredients.
- Rice Wine – Contributes acidity and depth of flavor that makes this sauce taste authentic. If you can find mirin (Japanese sweet rice wine), it’s even better for traditional teriyaki flavor.
- Honey – Provides natural sweetness and creates that beautiful shiny glaze when the sauce reduces. It also adds complexity that simple sugar alone can’t match.
- Fresh Ginger – Gives the sauce its distinctive aromatic quality and subtle heat. Fresh ginger makes a huge difference in the final flavor compared to dried.
- Fresh Garlic – Adds depth and savory notes that round out the flavor profile. Fresh minced garlic provides the most vibrant taste.
- Sesame Oil – Contributes a nutty, toasted flavor that’s distinctly Asian and helps bring all the flavors together. A little goes a long way.
- Cornstarch – Thickens the sauce to the perfect consistency for coating your favorite foods. It creates that restaurant-quality texture.
- Water – Used to dissolve the cornstarch and adjust the thickness of your sauce.
Substitutions and Additions
- Soy sauce alternatives – For a gluten-free option, use tamari or coconut aminos (use about 25% less if using coconut aminos as it’s sweeter).
- Sweetener options – Maple syrup or white sugar can replace brown sugar, though the flavor profile will be slightly different.
- Rice wine substitutes – If you don’t have rice wine, use rice vinegar with a pinch of extra sugar, or even a dry sherry in a pinch.
- Flavor boosters – Add pineapple juice for a tropical twist, orange juice for citrus notes, or red pepper flakes for some heat.
- Consistency adjustments – For a thinner teriyaki sauce, reduce the cornstarch; for a thicker sauce, increase it slightly.
How to Make Easy Homemade Teriyaki Sauce (step-by-step directions)
STEP 1. Combine main ingredients: In a microwave-safe bowl, mix together the soy sauce, brown sugar, rice wine, honey, minced ginger, sesame oil, and minced garlic. Whisk until well combined. (Photos 1, 2, 3 & 4)
STEP 2. Heat the mixture: Place the bowl in the microwave for 1 minute, then remove and stir to help dissolve the sugar. (Photo 5)
STEP 3. Create and add cornstarch slurry: In a separate small bowl, dissolve the cornstarch in water to create a slurry. Add this to your sauce mixture and whisk well. (Photo 6)
STEP 4. Thicken the sauce: Return the bowl to the microwave for another 3 minutes, stopping halfway to stir. The sauce will begin to thicken as it heats. (Photo 7)
Recipe Tips
- Use fresh ingredients whenever possible, especially for the ginger and garlic, as they provide significantly better flavor than their powdered counterparts.
- Adjust thickness by adding more cornstarch slurry if you want a thicker sauce or a bit of extra water if you prefer it thinner.
- Taste as you go and adjust sweetness or saltiness to your preference before the final thickening step.
- Strain the sauce if you prefer a completely smooth texture without bits of garlic and ginger.
- Double the recipe and freeze portions for quick meal prep in the future – it’s a great time-saver!
Storing Tips
- Storage: This teriyaki sauce should be stored properly to maintain its flavor and consistency.
- Refrigerator: Keep your sauce in an airtight container in the fridge for up to 1 week. The flavors actually continue to develop over the first day or two.
- Freezing: Freeze in ice cube trays or small containers for up to 3 months. Thaw overnight in the refrigerator before using.
- Reheating: If the sauce thickens too much when stored, simply add a small amount of water when reheating and stir well to reach desired consistency.
Serving Suggestions
This versatile teriyaki sauce pairs beautifully with Instant Pot Chicken Marsala (use teriyaki instead of marsala for a fusion twist) or Boneless Pork Chops for a delicious main course.
For a complete meal, use it to flavor Slow Cooker Beef Broccoli or drizzle over Roasted Brussels Sprouts instead of balsamic glaze for an Asian-inspired side dish.
It also makes an excellent dipping sauce for Hot Cheeto Chicken Tenders or a glaze for Air Fryer Greek Chicken Kabobs with an Asian twist.
Recipe FAQs
Yes, homemade teriyaki sauce is typically healthier than store-bought versions because you control the ingredients. Many commercial teriyaki sauces contain high-fructose corn syrup, preservatives, and excessive sodium that you can avoid when making it yourself.
Absolutely! Simply combine all ingredients except cornstarch and water in a small saucepan over medium heat. Once simmering, add the cornstarch slurry and continue to cook, stirring constantly until thickened, about 4-5 minutes.
Teriyaki sauce is thickened with cornstarch and is used for glazing or as a finishing sauce, while teriyaki marinade typically has the same flavor profile but without thickeners, making it better for soaking meats before cooking.
Yes, you can substitute ground ginger for fresh, though the flavor won’t be as vibrant. Use about 1 teaspoon of ground ginger to replace the 2 teaspoons of fresh minced ginger in this recipe.
The sauce should coat the back of a spoon and when you run your finger through it, the line should remain clear. If it’s too thin, add a bit more cornstarch slurry; if too thick, add a splash of water.
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Easy Homemade Teriyaki Sauce
Equipment
Ingredients
- ½ Cup (118 2/7 ml) Soy Sauce
- ¼ Cup (59 ⅐ ml) Water
- ¼ Cup (55 g) Light Brown Sugar unpacked
- 3 Tablespoons Rice Wine
- 1 Tablespoon Honey
- 1 Tablespoon Cornstarch
- 2 Teaspoons Minced Fresh Ginger
- 1 ½ Teaspoons Sesame Oil
- 1 Teaspoon Minced Fresh Garlic
Instructions
- Combine main ingredients: In a microwave-safe bowl, mix together the soy sauce, brown sugar, rice wine, honey, minced ginger, sesame oil, and minced garlic. Whisk until well combined.½ Cup Soy Sauce,¼ Cup Light Brown Sugar,3 Tablespoons Rice Wine,1 Tablespoon Honey,2 Teaspoons Minced Fresh Ginger,1 ½ Teaspoons Sesame Oil,1 Teaspoon Minced Fresh Garlic
- Heat the mixture: Place the bowl in the microwave for 1 minute, then remove and stir to help dissolve the sugar.
- Create and add cornstarch slurry: In a separate small bowl, dissolve the cornstarch in water to create a slurry. Add this to your sauce mixture and whisk well.¼ Cup Water,1 Tablespoon Cornstarch
- Thicken the sauce: Return the bowl to the microwave for another 3 minutes, stopping halfway to stir. The sauce will begin to thicken as it heats.
Notes
- Use fresh ingredients whenever possible, especially for the ginger and garlic, as they provide significantly better flavor than their powdered counterparts.
- Adjust thickness by adding more cornstarch slurry if you want a thicker sauce, or a bit of extra water if you prefer it thinner.
- Taste as you go and adjust sweetness or saltiness to your preference before the final thickening step.
- Strain the sauce if you prefer a completely smooth texture without bits of garlic and ginger.
- Double the recipe and freeze portions for quick meal prep in the future – it’s a great time-saver!
Nutrition Information
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