Easy Teriyaki Sauce Recipe
Made from scratch, this easy Teriyaki Sauce recipe is ready in minutes and better than the bottle!
Servings: 12
Cost: $5
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 tablespoon cornstarch
- 1 tablespoon cold water for the cornstarch slurry
Instructions
- Add the soy sauce, 1/4 cup water, sweet rice wine, brown sugar, garlic and ginger to a small saucepan over medium heat. Whisk to combine.
- Bring the mixture to a boil, reduce the heat to low and simmer for 5 minutes.
- In a small bowl, whisk the cornstarch with 1 tablespoon cold water until completely smooth.
- Slowly whisk the cornstarch slurry into the sauce. Cook for 1 to 2 minutes, stirring, until the sauce is glossy and coats the back of a spoon.
- Remove from the heat. The sauce will continue to thicken slightly as it cools.
Video
Notes
- For a marinade, skip the cornstarch or set some sauce aside before thickening.
- Cool completely before using.
- Use low-sodium soy sauce if you prefer a less salty sauce.
- For gluten-free teriyaki sauce, use tamari. Coconut aminos can be used for a soy-free option.
- If the sauce becomes too thick after chilling, warm it over low heat and whisk in a splash of water.
- For extra sesame flavor, stir in a small amount of toasted sesame oil after cooking.
- Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 0g | Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 543mg | Potassium: 32mg | Fiber: 0g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.3mg