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Teriyaki Sauce Recipe
You know that thick, rich Teriyaki sauce you get at restaurants, that has just the right amount of tang and sweetness? Now make your own easy, bold, thick sauce at home in about 10 minutes! Delicious as a marinade or a sauce!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 10 servings (1¼ cups)
Calories: 59 kcal
Course:
Condiments
Cuisine:
Japanese , American
Ingredients
- 1/2 cup tamari Tamari is naturally lower in sodium, but also use reg or low sodium soy sauce, Bragg's Liquid Aminos or Coconut Aminos
- 3 tablespoons brown sugar packed (light or dark brown sugar)
- 2 teaspoons fresh ginger minced
- 2 teaspoons fresh garlic minced
- ¼ cup honey I use local raw honey; Vegans use agave or other sweetener
- 1 teaspoon sesame oil toasted or untoasted (I make mine a heaping teaspoon)
- 3 tablespoons mirin rice wine see notes
- 3 teaspoons corn starch non-GMO
- ¼ cup cold water to mix with the corn starch
Instructions
- Combine soy sauce, brown sugar, ginger, garlic, honey and sesame oil in a small saucepan, over medium heat, bring to a low simmer.
- Mix cornstarch and 1/4 cold water in a cup; stir until dissolved. Whisk into the teriyaki sauce and bring to simmer, stirring until thickened.
- Store in airtight jar for up to 2 weeks in fridge, may be frozen up to 3 months.
Cup of Yum
Notes
- *Mirin is a Japanese sweet rice wine, similar to sake but with a lower alcohol, but higher sugar content. Traditional teriyaki is made with sake, but you can also use Sherry, Port or Madeira too. I've also used Rice wine Vinegar in a pinch!
- Marinade meat (pork, beef, etc), poultry, fish, veggies in teriyaki sauce for 30 minutes minimum and cook as directed. If desired, omit the cornstarch from the marinade if a more watery marinade is desired.
- Use as a sauce in chicken and rice bowls, add to chow mein and lo mein recipes, drizzle a little in your favorite fried rice, stir into your favorite stir-fry recipe. See post for more use ideas for this delicious sauce.
- Storage & Freezing
- Add 1-2 teaspoon sesame seeds (toasted or un-toasted)
- Replace all of the brown sugar with honey
- Toss in a few shakes of red pepper flakes
- Chop a green onion or two and add to the sauce
- Add up to two tablespoons of pineapple juice (for a Hawaiian flavor) or Orange juice to this great recipe
- Instead of corn starch, use Arrowroot, tapioca starch or omit all together for a more liquid easy homemade teriyaki sauce
- Reduce the sodium and use low sodium soy sauce
- Refrigerator: Store cooled teriyaki sauce in an airtight container or glass jar for up to 2 weeks. Shake or stir before using if separation occurs.
- Freezing: Pour sauce into freezer-safe containers or silicone ice cube trays, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge or warm gently on the stovetop.
- Reheating: Heat over low, stirring until smooth. If too thick, add a splash of water or broth.
Nutrition Information
Serving
2tablespoon
Calories
59kcal
(3%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Sodium
650mg
(27%)
Potassium
39mg
(1%)
Fiber
0.1g
(0%)
Sugar
11g
(22%)
Vitamin A
0.1IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
7mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10servings (1¼ cups)
Amount Per Serving
Calories 59
% Daily Value*
| Serving | 2tablespoon | |
| Calories | 59kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 650mg | 27% |
| Potassium | 39mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.