This post may contain affiliate links. Please read our disclosure policy.
Add a little Asian flair to your weekly menu with this Easy Homemade Teriyaki Sauce. It comes together in about 10 minutes with simple pantry ingredients, has less sodium than store-bought, no funky preservatives, and is naturally gluten free when you use tamari or coconut aminos. Once you see how easy it is, you’ll never reach for the bottle again.
Table of Contents
Why This Will Be Your Go-To Teriyaki Sauce
- Pantry-friendly. Soy sauce, brown sugar, rice wine, garlic and ginger, nothing fancy or hard to find.
- Ready in about 10 minutes. Whisk, simmer, thicken. That’s it.
- Better than bottled. Rich, thick, sweet-savory flavor without the preservatives or mystery ingredients.
- Adjustable. Make it thicker or thinner, sweeter or less sweet, mild or spicy – I’ll walk you through the options.
- Versatile. Use it as a stir-fry sauce, marinade, glaze or dipping sauce for everything from chicken and salmon to veggies and rice bowls.
- Easy to make gluten free. Swap the soy sauce for tamari or coconut aminos for a naturally gluten free teriyaki.
This teriyaki sauce is thick, rich and perfectly sticky, just the way you want it for drizzling over rice bowls, tossing with stir-fried veggies, or brushing on teriyaki chicken and teriyaki salmon. It also doubles as an easy marinade (I’ll show you how), so you can keep a jar in the fridge and use it all week long.
Around here, we love anything teriyaki, and this sauce is the base for recipes like my Baked Teriyaki Chicken, Teriyaki Salmon and Teriyaki Grilled Flank Steak. Think of it as your go-to “better than takeout” teriyaki that you can whip up whenever a craving hits.
I’ve been making this teriyaki sauce for years and it’s still the one I reach for when I need a fast, flavorful dinner starter.
Ingredients For Homemade Teriyaki Sauce
- Soy Sauce – Low-sodium soy sauce is the base for this recipe but if you need a gluten free or allergy free substitute Tamari or Coconut Aminos are both great replacements. Be sure to read the label for allergens.
- Rice Wine – Be sure you have Sweet Rice Wine and not rice vinegar.
- Brown Sugar – We love using brown sugar for it’s richness.
- Garlic and Ginger – Fresh garlic and fresh ginger is best here in both cases. If you don’t have either, ground ginger or garlic powder would be fine in a pinch.
- Cornstarch – You can substitute with flour but we love to add cornstarch to keep the teriyaki sauce gluten free.
Sometimes we like to add pineapple juice, orange juice or orange zest to our homemade sauce to give it a citrus-y punch. You can also add a splash of sesame oil for an earthy flavor.
For a full list of measurements and instructions, see the recipe card at the bottom.
How To Make Teriyaki Sauce
- Combine the base. In a small saucepan over medium heat, whisk together the soy sauce, water, sweet rice wine, brown sugar, garlic and ginger.
- Simmer. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 5 minutes. This helps dissolve the sugar and lets the flavors blend.
- Thicken the sauce. In a small bowl, whisk the cornstarch with 1 tablespoon of water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring, for 1 to 2 minutes until the sauce is thick and glossy.
- Adjust the consistency. If you like a thinner teriyaki sauce, whisk in an extra tablespoon or two of water until it’s just right for drizzling or tossing with noodles.
- Cool and store. Remove from the heat and let the sauce cool slightly. Transfer to a jar or container and refrigerate until you’re ready to use it.
To use as a marinade:
Make the sauce without the cornstarch, or set some of the sauce aside before thickening. The thinner version is perfect for marinating chicken, steak, salmon or tofu.
Kellie’s tips for VARIATIONS AND SUBSTITUTIONS
- Spicy Teriyaki Sauce – Add 1/4 to 1/2 teaspoon crushed red pepper flakes or a small squeeze of sriracha while the sauce simmers for a gentle kick. Taste and adjust.
- Citrusy Teriyaki – Replace some of the water with pineapple juice or orange juice, or add a teaspoon of orange zest, for a bright, fruity twist that’s great on chicken and salmon.
- Sesame Teriyaki – Stir in 1 to 2 teaspoons of toasted sesame oil after the sauce thickens. A sprinkle of toasted sesame seeds on top is always a good idea, too.
- Gluten-Free or Soy-Free – Swap regular soy sauce for tamari (gluten free) or coconut aminos (gluten free and soy free). Because coconut aminos are sweeter and less salty, you may want to reduce the brown sugar slightly and add a pinch of salt to balance.
- Cornstarch-Free – Skip the cornstarch and simmer the sauce a little longer until it naturally reduces and thickens. Or use arrowroot powder instead – just whisk it with water as you would the cornstarch slurry.
- Sauce Consistency – For a thicker glaze, add an extra 1 to 2 teaspoons cornstarch. For a thinner stir-fry sauce, whisk in more water a tablespoon at a time until it reaches your desired consistency.
What is Teriyaki Sauce?
Teriyaki sauce is a thick, almost syrup-y, sticky sauce that tastes a little sweet and savory at the same time. It’s a sauce commonly found in Japanese Cuisine and some Chinese restaurants around the world and can include garlic, sesame seeds or chopped green onions.
It’s most often used when cooking chicken, seafood or beef since it makes an excellent marinade in Japanese cooking.
Recipes using Teriyaki Sauce
– Chicken teriyaki: Toss cubed or sliced chicken in the sauce and stir-fry, or use it as a marinade for my Baked Teriyaki Chicken or Baked Teriyaki Chicken Casserole Recipe.
– Salmon: Brush it over salmon fillets before baking or grilling, then drizzle a little extra on top before serving.
– Beef and pork: Use as a marinade or glaze for flank steak, pork tenderloin or teriyaki chicken kabobs. It’s especially amazing on Teriyaki Grilled Flank Steak.
– Stir-fries: Add to your favorite veggie and protein stir-fries for an instant dinner upgrade.
– Rice and noodle bowls: Drizzle over rice, ramen, or soba bowls with veggies and your favorite protein.
– Veggies: Toss roasted or steamed broccoli, snap peas or green beans with a spoonful of warm teriyaki sauce.
– Dipping sauce: Serve it as a dipping sauce for potstickers, chicken nuggets or veggie skewers.
Once you have a jar in the fridge, it becomes a quick flavor booster for all kinds of weeknight dinners.
Easy Teriyaki Sauce Recipe
Equipment
- 1 saucepan
Ingredients
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sweet rice wine
- 1/2 cup brown sugar
- 1 1/2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoons cornstarch
Instructions
- In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.
- Bring the mixture to a boil and then turn the heat to low.
- Simmer for 5 minutes.
- In a small bowl, whisk together the cornstarch with 1 tablespoon of water.
- Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.
Video
Notes
– Use low-sodium soy sauce to keep the sauce from becoming too salty. For gluten free, swap in tamari or coconut aminos.
– If the sauce gets thicker than you’d like after chilling, whisk in a splash of water over low heat until it loosens.
– For extra flavor, stir in a little toasted sesame oil after cooking and sprinkle with sesame seeds before serving.
– Sauce will keep up to 1 week in the refrigerator or up to 3 months in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage, Freezing and Make Ahead Tips
- Refrigerator – Let the sauce cool completely, then transfer to an airtight jar or container. Store in the refrigerator for up to 7 days.
- Freezer – Teriyaki sauce freezes well. Pour into a freezer-safe container or zip-top bag (or even ice cube trays for small portions) and freeze for up to 3 months. Thaw overnight in the refrigerator, then whisk or warm gently on the stove before using.
- Reheating – Reheat on the stovetop over low heat or in the microwave in short bursts, stirring between each, until warmed through. If the sauce seems too thick after chilling, whisk in a splash of water until it loosens to your desired consistency.
- Make-ahead – You can easily double the recipe and freeze half for later. Keep some thick sauce on hand for glazing and a thinner batch (without cornstarch) for marinades so you’re ready for quick dinners all week.
More Easy Sauce Recipes
- The Very Best Cocktail Sauce Recipe
- The Very Best Creamy Horseradish Sauce
- Nashville Hot Sauce
- Yum Yum Sauce
- How to Make Bechamel Sauce
DON’T MISS A RECIPE! Be sure you’re following us over on Facebook and Instagram for even more easy family recipes!
Yes. For a marinade, either skip the cornstarch entirely or set some of the sauce aside before you thicken it. The thinner version will soak into the meat more easily. Marinate chicken, beef, pork or tofu for at least 30 minutes and up to 24 hours in the refrigerator.
If the sauce tastes too salty, whisk in a little more water and a bit of additional brown sugar to balance the flavor. Using low-sodium soy sauce and measuring carefully also helps prevent it from getting too salty in the first place.
If you don’t have sweet rice wine or mirin, you can use a little extra water plus a teaspoon or two of additional brown sugar to replace the sweetness. The flavor will be slightly different, but still delicious and very usable for everyday dinners.
Yes. Teriyaki sauce freezes very well. Cool it completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and whisk or gently reheat before using.
I leave my email address after trying to get the teriyaki chicken. It comes up that I have to hit something and I hit it and then it never does it thing. It just keeps spinning around I give it five stars because it looks delicious
Hi Myra! Sorry for the difficulty in getting the recipe but we fixed the issue and hope you’ll try again soon. Have a wonderful day!
Best ever! Easy!
Thank you so much!