Homemade Teriyaki Sauce

This Homemade Teriyaki Sauce recipe features an elevated flavor profile when compared with its store bought counterpart. Use it as a glaze for grilling, to make your own stir fry at home or to enhance your favorite Asian inspired dishes.

Easy Homemade Teriyaki Sauce Recipe

This Teriyaki Sauce recipe is an elevated version of the kind of teriyaki purchased at the grocery store. How do you make Teriyaki Sauce? You begin with low sodium soy sauce which forms the base. It's then filled with rice wine vinegar, sesame oil, water, brown sugar and honey and seasoned with garlic, crushed red pepper flakes, fresh ginger and salt. After cooking to allow the flavors to meld together, it's thickened with a cornstarch slurry at the end of cooking to give it a full bodied texture.

How to Make the BEST Teriyaki Sauce

• Ingredients you'll need to make homemade Teriyaki Sauce: Water, low sodium soy sauce, honey, rice wine vinegar, light brown sugar, salt, black pepper or crushed red pepper flakes, garlic cloves, sesame oil, fresh ginger and cornstarch.
• Kitchen tools you'll need: A 10-12 inch skillet, measuring cups and spoons, small bowl and whisk.
• What is a cornstarch slurry? It's a thickener used for sauces, soups, condiments and used a lot in Asian cooking. To make it you'll need equal parts cornstarch mixed with cold water. It's important that cold water is used to prevent the cornstarch from clumping.
• You can adjust the sweetness adding more brown sugar to your personal taste.
• This sauce uses freshly minced ginger. If you prefer, you could use ground ginger adding ½ teaspoon at a time then tasting and adjusting the amount to suit your fancy.
• How do you use this sauce? You can use it as a glaze for grilled chicken, pork or salmon. You can also use it to toss with cooked shrimp, pork, chicken or beef stir fry along with bell peppers, mushrooms and onions or vegetables such as asparagus and broccoli.
• In addition, any Asian inspired dish or stir fry that calls for teriyaki sauce as an ingredient will be delicious using this sauce.
• When grilling with this sauce, add it toward the end of cooking and avoid terribly high temperatures as it could burn. It adds color and char when used appropriately.
• The yield can vary slightly depending on how much liquid evaporates while cooking. You'll have around 1 cup when completed. This recipe easily doubles, if you need more.
• Store prepared Teriyaki Sauce in a mason jar or airtight container chilled in the refrigerator for up to one week.

More Easy Sauces and Condiments Recipes to Make

• Japanese Steakhouse Yum Yum Sauce is delicious drizzled on your favorite Asian inspired entrees.
• Easy homemade Cocktail Sauce.
• Dr Pepper Barbecue Sauce for slathering on ribs, brisket, chicken or pork.
• Use pantry ingredients to make your own Pizza Sauce.
• Homemade Ranchero Sauce is packed with flavor.
• Southern Comeback Sauce can be used on burgers, for dipping french fries, vegetables or chicken tenders.
• Homemade Chili Sauce from The Fountain Avenue Kitchen.

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Helpful Kitchen Items:

• Skillet
• Ginger/Garlic Grater
• Measuring Set
• Whisks

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Homemade Teriyaki Sauce

Course: Appetizer, Sauce

Cuisine: American, Asian-inspried

Keyword: homemade-teriyaki-sauce, teriyaki-recipes

Servings: 1 ¼ cup (approximately)

Calories: 353kcal

Ingredients

• 1 cup water
• ⅓ cup low sodium soy sauce
• ¼ cup packed light brown sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 medium cloves garlic finely minced
• 1 teaspoon finely grated fresh ginger
• ½ teaspoon salt
• ½ teaspoon black pepper (or crushed red pepper flakes to taste)
• 1-2 tablespoon cornstarch plus additional as needed
• 2 tablespoon cold water

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Instructions

• Heat a 10 inch skillet over medium heat on the stovetop. To the pan add water, soy sauce, brown sugar, rice wine vinegar, honey, sesame oil, garlic, ginger, salt, and pepper. Whisk to combine.
• In a small bowl, whisk together 1 Tablespoon cornstarch with 1 Tablespoon cold water. Mix until it's completely dissolved.
• Increase the heat to medium high while stirring constantly, bringing to a boil. Whisk in add the cornstarch slurry to the sauce.
• The sauce will begin to thicken in 1-2 minutes. Remove pan from the heat and allow it to cool completely to room temperature.
• Store chilled in an airtight container in the refrigerator for up to one week.

Nutrition

Serving: 1cup | Calories: 353kcal | Carbohydrates: 84g | Protein: 6g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3480mg | Potassium: 342mg | Fiber: 1g | Sugar: 71g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg

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