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A spoon drizzles rich, glossy Homemade Teriyaki Sauce, garnished with sesame seeds and green onions, into a small bowl on a wooden board.
Maryam

Rich & Savory Homemade Teriyaki Sauce

Skip the store-bought bottles and whip up your own incredibly flavorful teriyaki sauce in minutes! This versatile sauce is perfect for marinating, glazing, or as a dipping sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings (approx. 2 cups)
Course: Condiment, Sauce
Cuisine: Asian, Japanese
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1/2 cup soy sauce low sodium preferred
  • 1/4 cup mirin Japanese sweet cooking wine
  • 1/4 cup light brown sugar packed
  • 1/4 cup water
  • 1 tablespoon rice vinegar optional, for brightness
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil toasted, optional, added at the end
For the Cornstarch Slurry
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Airtight Container

Method
 

Combine Ingredients
  1. In a small saucepan, combine the soy sauce, mirin, brown sugar, 1/4 cup water, rice vinegar (if using), grated ginger, and minced garlic. Whisk well to dissolve the brown sugar.
Simmer the Sauce
  1. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes.
Prepare Slurry and Thicken
  1. While the sauce is simmering, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Ensure there are no lumps.
  2. Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking. Continue to whisk for 1-2 minutes until the sauce thickens to your desired consistency. It should coat the back of a spoon.
Finish and Store
  1. Remove the saucepan from the heat. If using, stir in the toasted sesame oil. Taste and adjust sweetness or saltiness if needed.
  2. Allow the sauce to cool completely before transferring it to an airtight container. Refrigerate until ready to use.

Notes

This homemade teriyaki sauce is incredibly versatile! Use it as a marinade for chicken, beef, or tofu, a glaze for salmon, or a dipping sauce for appetizers. For a thinner sauce, reduce the cornstarch slightly. For a thicker sauce, add a bit more slurry until desired consistency is reached. Store in an airtight container in the refrigerator for up to 2 weeks.