Make teriyaki sauce at home using simple ingredients like soy sauce, ginger, and garlic to add an umami flavor to your favorite dishes!
We love using it to make teriyaki pork, teriyaki chicken, teriyaki salmon, or even chicken wings!
Ingredients for teriyaki sauce
Teriyaki sauce is a rich, thick, and umami-flavored sauce.
soy sauce – Most teriyaki sauces are based on soy sauce and water. However, I love adding orange juice (or pineapple juice) for extra flavor. Although I often use low-sodium soy sauce, this recipe tastes best with regular soy sauce.
Garlic/Ginger – Garlic and ginger add great flavor to this sauce. Freeze ginger and grate straight from frozen with a box grater for sauces and stir-fries. Fresh ginger is best, but you can substitute ¼ teaspoon of ground ginger in a pinch.
sweetness -Brown sugar is the sweetener of choice, but white sugar or honey will do in a pinch.
Variations – For extra flavor, try adding sesame seeds, green or chopped white onions, and citrus zest.
How to make teriyaki sauce
Once you’ve made teriyaki sauce at home, stop buying it in bottles, the taste is much better. Using this mixture as a teriyaki marinade eliminates the cornstarch and thickening.
- Combine ingredients: Combine soy sauce, water (or orange juice), garlic, ginger, and brown sugar in a saucepan according to the recipe below.
- Simmer to blend the flavors: Bring to a boil and continue to simmer for a few minutes until all of the brown sugar has dissolved.
Thickening this homemade teriyaki sauce recipe is optional. If using as a marinade, simply boil to blend the flavors and then allow to cool completely.
It can be thickened when used as a sauce for frying, for basting or frosting, or for drizzling over a bowl of rice. Make a slurry of equal parts cornstarch and water. Stir the mixture into the boiling teriyaki sauce until it thickens.
Teriyaki Favorites
What’s your favorite way to use teriyaki sauce? Leave us a comment below!
Teriyaki sauce
Easy Homemade Teriyaki Sauce is our favorite recipe for flavorful dishes like teriyaki pork, chicken, wings, and even rice!
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In a small saucepan, combine soy sauce, 1 cup water and/or juice, garlic, ginger, and brown sugar.
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Turn the heat to medium-high and let the mixture simmer, stirring, for 2 minutes until the brown sugar has dissolved.
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To thicken the sauce, in a separate small bowl, whisk together the water and cornstarch until smooth.
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While the sauce is simmering on low, slowly stir in the broth, little by little, until the desired consistency is reached.
Low-sodium soy sauce is not recommended in this recipe. If you use water instead of juice, add about a teaspoon of rice vinegar or apple cider vinegar.
Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Portion: 1tablespoon | Calories: 13 | Carbohydrates: 3G | Protein: 0.4G | Fat: 0.01G | Saturated Fatty Acids: 0.001G | Polyunsaturated fat: 0.002G | Monounsaturated fatty acids: 0.001G | Sodium: 217mg | Potassium: 12mg | Fiber: 0.05G | Sugar: 2G | Vitamin A: 0.03IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
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They have different tastes. Soy sauce is the base of teriyaki sauce, but the saltiness is toned down by brown sugar and other ingredients like ginger. Teriyaki sauce can be thicker, while soy sauce is a runny, watery addition to dishes like fried rice.
Teriyaki is a Japanese cooking method. It involves grilling or grilling with a combination of sugar and soy sauce (and often mirin, too), and often made with fish. This recipe is baked in the oven and then grilled to achieve the crispy texture and crunchy flavor.
Both sauces have very different flavor profiles and textures, so soy sauce wouldn’t make a good substitute. In a pinch, you can mix up this easy teriyaki sauce recipe!
1.) Create a slurry by mixing equal parts water and cornstarch until there are no lumps.
2.) Gradually pour the mixture into the teriyaki sauce while stirring until the desired thickness is reached.
