This bold Simple Homemade Teriyaki Sauce Recipe works perfectly for sauce and as a marinade. Not only is it really tasty, but also comes together in about 5 minutes!
What Makes This Teriyaki Sauce So Good?
One thing that I love about this sauce is how the flavors are such a perfect combo! This homemade teriyaki sauce tastes so much better than a store-bought replacement.
This recipe is simple to make before any family dinner. It comes together in about 5-10 minutes and is ready to serve right away.
Another thing I love about this teriyaki sauce is that it is good and thick. Some people like thin sauce, but we prefer a thicker version here at my house. This recipe is thickened with cornstarch, so this is a homemade gluten-free teriyaki sauce.
Another thing you will love about this recipe is how well it holds. This sauce will stay fresh for up to 2 weeks in the fridge.
Ingredients
- 3/4 cup low sodium soy sauce
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger– if you have fresh, that’s even better. I didn’t, so I used ground.
- 2 teaspoons sesame oil
- 3 tablespoons cornstarch
- 4 tablespoons water
Where Does Teriyaki Sauce Come From?
Teriyaki has been around since the 17th century. The first recipes that used this new sauce were from Japanese immigrants in Hawaii, which is how it gained popularity.
Most recipes that use teriyaki sauce are marinated in the sauce for 30 minutes or longer and then grilled.
Step-By-Step How To Make Teriyaki Sauce
- Add soy sauce, brown sugar, vinegar, garlic, ginger and sesame oil to a small sauce pan. Mix and heat over medium heat.
- Bring the sauce to a low boil.
- In a separate, small bowl mix the cornstarch and water to form a slurry. Slurries are used as a thickener. I love to use cornstarch for this.
- Slowly pour the slurry into the teriyaki sauce, whisking constantly.
- Continue to heat until it returns to a low boil and is thickened.
- Thats it! Sit back and enjoy.
How To Store Teriyaki Sauce
A great thing about this sauce is how well it holds. To store your leftover sauce, or prep it for the next day, pour the sauce in an airtight container of some sort and put it in the fridge. This teriyaki sauce will hold for up to 2 weeks.
Ways To Serve Teriyaki Sauce
Teriyaki sauce is super versatile, and tastes delicious on tons of things! One of my favorite ways to serve it is in a chicken teriyaki burger, but you can also add this sauce to fish, or with vegetables, or anything else you would like.
FAQ Teriyaki Sauce
Yes! It is a simple swap.
You can easily sub in honey. I prefer brown sugar, but honey is also really good!
This sauce easily stays good for 2 weeks, maybe even longer. It just hasn’t ever lasted that long in our house.
I do not recommend it. It gets a weird texture when it thaws.
Asian-Inspired Recipes
- Grilled teriyaki chicken
- Asian-style slaw with sprouted lentils
- Soba noodle salad
- Healthy spring rolls
- Teriyaki chicken burgers
- Vietnamese veggie and sprout salad
- Beef bulgogi
Teriyaki Sauce
Ingredients
- 3/4 cup low sodium soy sauce
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger if you have fresh, that's even better. I didn't, so I used ground.
- 2 teaspoons sesame oil
- 3 tablespoons cornstarch
- 4 tablespoons water
Instructions
- Add soy sauce, brown sugar, vinegar, garlic, ginger and sesame oil to small sauce pan. Mix and heat over medium heat. Bring to a low boil. In a separate, small bowl mix the cornstarch and water to form a slurry. Slurries are used as a thickener. I love to use cornstarch for this. Slowly pour the slurry into the Teriyaki sauce, whisking constantly. Continue to heat until it returns to a low boil and is thickened. The sauce is ready to go at this point. It is great on chicken burgers, like I am showing in this recipe, but also so good on salmon, beef, meatballs and any type of veggies.Now, sit back and enjoy. You deserve it!
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