Sweet, savory and perfectly balanced, this Homemade Teriyaki Sauce comes together in just 10 minutes with simple pantry ingredients. It is glossy, rich and way better than store-bought, making it perfect for marinades, stir-fries and drizzling over your favorite meals.
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You know that moment when a simple dinner turns into something you cannot stop eating, all because of the sauce? That is exactly what this Homemade Teriyaki Sauce does. It clings to salmon or chicken, coats vegetables and transforms even the simplest bowl of rice into something crave-worthy. Once you make it from scratch, it is hard to go back to anything from a bottle.
If you are looking for the perfect way to use it, try it with this Sheet Pan Teriyaki Salmon and Vegetables for an easy, flavor-packed dinner.
What Is Teriyaki Sauce?
Teriyaki Sauce is a sweet and savory Japanese-inspired sauce made from soy sauce, sugar and aromatics like garlic and ginger. It is known for its rich umami flavor making it perfect for marinades, stir-fries and finishing sauces.
Why This Recipe Works
- Ready in about 10 minutes with minimal prep.
- Uses simple pantry staples you likely already have.
- Perfect balance of sweet and savory flavor.
- Thickens quickly for that classic glossy look.
Ingredients
- 1 cup soy sauce: reduced sodium soy sauce can be used if you don’t like your sauces to be salty. Be use to use gluten free soy sauce, if necessary.
- 2 tablespoons rice vinegar
- 4 teaspoons sesame oil
- 4 cloves garlic (minced)
- 1/2 teaspoon ground ginger
- 1/2 cup brown sugar (packed)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons sesame seeds
The full recipe and instructions can be found in the recipe card at the bottom of this post.
How to Make Teriyaki Sauce
Prep!
Mincing the garlic is the only prep work for this recipe.
Create!
In a medium saucepan, add the soy sauce, rice vinegar, sesame oil, minced garlic, ground ginger and brown sugar. Mix well and bring to a boil over medium high heat.
Whisk together the cornstarch and water until no lumps remain. Once the sauce is boiling, mix in the cornstarch slurry. Stir for a few seconds until the sauce thickens, then remove the pan from the heat, stir in the sesame seeds, and set aside to cool.
Present!
Incorporate into your favorite dishes or use as a marinade.
Tips and Techniques
- Add the slurry only once the sauce is boiling to activate thickening.
- Stir constantly after adding the slurry to keep the texture smooth.
- Let the sauce cool slightly to naturally thicken even more.
- Balance saltiness by adjusting soy sauce or using low sodium versions.
Variations
- Add red pepper flakes or sriracha for heat.
- Swap brown sugar for honey for a smoother texture.
- Add pineapple juice for a sweet and tangy twist.
Storage
- Refrigerate: Store Homemade Teriyaki Sauce in an airtight container in the refrigerator for up to 1 week. To reheat, warm gently on the stovetop or in the microwave. Add a splash of water if the sauce becomes too thick.
- Freeze: Teriyaki Sauce can be frozen in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator and stir well before using.
FAQs
How long does homemade teriyaki sauce last?
It lasts up to 1 week in the refrigerator when stored in an airtight container.
Can I freeze teriyaki sauce?
Yes, freeze for up to 2 months. Thaw overnight in the refrigerator and stir before using.
How do I make teriyaki sauce gluten free?
Use gluten free soy sauce or tamari instead of regular soy sauce.
Can I use this as a marinade?
Yes, it works perfectly as a marinade for chicken, beef, shrimp, tofu, or vegetables.
Why is my teriyaki sauce not thickening?
Make sure the sauce is boiling before adding the cornstarch slurry and allow a few seconds for it to activate.
Can I make it less sweet?
Reduce the brown sugar slightly or add more soy sauce or vinegar to balance the flavor.
More Homemade Sauce Recipes
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Homemade Teriyaki Sauce
Ingredients
- 1 cup soy sauce (gluten free, if needed)
- 2 tablespoons rice vinegar
- 4 teaspoons sesame oil
- 4 cloves garlic (minced)
- 1/2 teaspoon ground ginger
- 1/2 cup brown sugar (packed)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons sesame seeds
Instructions
- In a medium saucepan, add the soy sauce, rice vinegar, sesame oil, minced garlic, ground ginger and brown sugar. Mix well and bring to a boil over medium high heat.1 cup soy sauce, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 4 cloves garlic, 1/2 teaspoon ground ginger, 1/2 cup brown sugar
- Whisk together the cornstarch and water until no lumps remain. Once the sauce is boiling, mix in the cornstarch slurry. Stir for a few seconds until the sauce thickens, then remove the pan from the heat, stir in the sesame seeds, and set aside to cool.1 tablespoon cornstarch, 1 tablespoon water, 2 teaspoons sesame seeds
- Incorporate into your favorite dishes or use as a marinade.
Notes
- Add the slurry only once the sauce is boiling to activate thickening.
- Stir constantly after adding the slurry to keep the texture smooth.
- Let the sauce cool slightly to naturally thicken even more.
- Balance saltiness by adjusting soy sauce or using a low sodium version.
- Refrigerate:Â Store Homemade Teriyaki Sauce in an airtight container in the refrigerator for up to 1 week. To reheat, warm gently on the stovetop or in the microwave. Add a splash of water if the sauce becomes too thick.
- Freeze:Â Teriyaki Sauce can be frozen in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator and stir well before using.
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