An easy homemade teriyaki sauce recipe made from pantry staples. This sauce is bold and thick and is great as a marinade or as a sauce served with your favorite meats or vegetables.
In the mood for teriyaki? Make up a batch of this sauce and then use it to make Teriyaki Chicken Pizza or Bacon Wrapped Teriyaki Chicken Skewers!
Homemade Teriyaki Sauce Recipe
There are lots of things I used to never considered making before, turning instead to the conveniently bottled versions. Salad dressings, mayonnaise, etc. Some of them I still buy bottled – mayonnaise – and some I make from scratch at home – salad dressings. One of these condiments that I love to make from scratch is homemade Teriyaki sauce. It is so super easy and good, it made me wonder why I ever bought the store bought kind!
This homemade teriyaki sauce recipe only takes minutes to make, and tastes a lot better than the jarred sauce. This sauce is great just served as a sauce alongside your favorite meats as well as a marinade. I love that it is so versatile!
Ingredients
Brown Sugar: I use light brown sugar. You could also up the amount of honey, but I think they both bring in different flavors, so I like to use both.
Soy Sauce: I always use low sodium soy sauce. You could also use tamari.
Honey: If you like the sauce sweeter, use 2 tablespoons, otherwise just use one.
Garlic: I always have fresh garlic on hand, so I like to use fresh. You could sub in garlic powder. If you do, you’ll need about 1/4 teaspoon.
Ginger: I don’t always have fresh ginger on hand, so that is why I use ground ginger. Feel free to use fresh if you do have it, though. You’ll need 1-2 tablespoons of fresh ginger if you do sub.
Cornstarch: This is what will thicken up your sauce. The sauce will get decently thick, so if you prefer a thinner sauce, feel free to cut this amount in half.
How to Make Homemade Teriyaki Sauce
It really doesn’t get much easier than this recipe!
1: Start by combining all of your ingredients except the cornstarch and 1/4 cup of water. Whisk to combine, and set over medium heat.
2: In a small bowl, whisk together the cornstarch and the 1/4 cup water.
3: Pour the cornstarch mixture into the saucepan.
4: Cook, whisking, until the sauce thickens.
How to Use This Homemade Teriyaki Sauce
This homemade teriyaki sauce makes a thicker sauce that the bottled sauce, so it would be good served on top of something, but I have also used it as a marinade. If you don’t want it thick as a marinade you can skip adding the cornstarch and extra water.
Here are some of my favorite ways to use this sauce:
As sauce with grilled chicken
Add it to chicken pieces and broccoli and serve over rice
As a glaze for salmon
Mixed into noodles
In any stir fry
Homemade Teriyaki Sauce Video
If you want to watch how this teriyaki sauce is made, watch the video above.
Storage
I usually make this teriyaki sauce when I need it, but it’s also great to just have on hand for an easy dinner.
I store it in a mason jar in the refrigerator. I will usually try to go through it in a week or less, but really, it should be good for 2-3 weeks if stored properly.
I have not tried to freeze this, although I’m assuming it would freeze well.
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An easy homemade teriyaki sauce recipe made from pantry staples. This sauce is bold and thick and is great as a marinade or as a sauce served with your favorite meats or vegetables.
Ingredients
1cup(8 oz) water
5tablespoons(67 g) packed light brown sugar
1/4cup(2 oz) low sodium soy sauce
1-2tablespoonshoney
1large clove garlic,minced
1/2teaspoonground ginger
2tablespoonscornstarch
1/4cup(2 oz) cold water
Instructions
Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Authentic Japanese teriyaki sauce combines soy sauce, mirin, sugar, and sake to create a distinctively sharp taste, with Westernized versions incorporating honey, garlic, and ginger for added edge. Cornstarch is often added to teriyaki sauce as a thickener.
Add additional seasoning such as fresh, dried or candied ginger, hot pepper flakes, hot sauce, sesame oil, and one I've been trying out- Chinese five-spice powder. How can you make a more savory teriyaki sauce? Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat.
The thinner teriyaki sauce makes for a better a marinade, though in our teriyaki taste test, we determined you're better off making your own teriyaki marinade at home than buying a bottle of the thin stuff. The thicker American-style teriyaki sauce is a wiser purchase.
Allspice, Turmeric, Cardamom, Cinnamon, Nutmeg, or Mace. Of course, none of these spices really tastes like ginger. Instead, think of them as alternatives rather than direct substitutes: In a recipe that calls for ground ginger, you can substitute the same amount of any of these spices—or a mixture of them.
Traditionally, teriyaki sauce is made by mixing and heating three ingredients: sugar, soy sauce, and sake (or mirin). Mirin is a Japanese rice wine, similar to sake, but with more sugar and a lower alcohol content of 14%.
You know how the irresistibly sweet-salty teriyaki-slathered grilled meat you get at a Japanese restaurant is infinitely more delicious than the stuff you make at home? Well, the reason is simple: Homemade teriyaki sauce is just always better than the sickly sweet store-bought stuff.
The best part about this recipe is that it keeps in the fridge for up to two weeks. I'll make Teriyaki Chicken a few time with it and will even brush it on some veggies and throw them on the grill.
How to Thicken Teriyaki Sauce. The easiest way to make teriyaki sauce thicker is with a cornstarch slurry (which this recipe uses). Whisk together 1 1/2 teaspoons cornstarch with 1 tablespoon water, and add the mixture to your sauce while it simmers.
To thicken your sauce without cornstarch, use all-purpose flour or arrowroot powder instead of the cornstarch. Follow the same method by mixing with cold water to create a slurry before whisking into the simmering sauce.
The traditional teriyaki sauce started as a simple mixture of soy sauce and sugar. Over time, this evolved into more complex versions, including ingredients like ginger, garlic, and honey or brown sugar, creating that unique taste of teriyaki sauce.
Teriyaki sauce is a great way to liven up meat and vegetables and provides a delicious Asian flavour to any dish. Don't fret if your sauce is a little thin, simply use heat to reduce the liquid or add a little corn flour. In no time at all, you will have a thicker sauce that is ready to add to your meal.
Galangal and ginger are both common in many Southeast Asian dishes. If you've ever had Thai coconut soup, rendang, or panang curry, you've likely had galangal and ginger together. Use equal amounts of fresh galangal for fresh ginger in a recipe; this swap works best for savory recipes; sweet dishes don't love galangal.
There are several substitutes for honey that you can use in teriyaki chicken. Maple syrup is an easy swap—since it's another liquid sweetener, you can use the same amount as you would honey. Another option is brown sugar, either light-brown sugar or dark-brown sugar will work.
Ginger was used in 48% of Chinese dish, the proportion being highest when meat or fish was boiled or steamed. This suggests that ginger was mainly used as a deodorant or for enhancing the flavor and taste.
Teriyaki is a very simple Japanese condiment that usually consists of just three ingredients: Sake (rice wine), mirin (sweet, low-alcohol rice wine), and soy sauce (the salty, fermented soy bean-based condiment you know and love). These are all very shelf stable, versatile ingredients, so they're great investments.
Traditionally, teriyaki sauce is made with soy sauce, which is not gluten-free because it contains wheat. To replace soy sauce in this recipe, we used its cousin: tamari. Tamari and soy sauce are both made from fermented soybeans, but tamari doesn't usually contain wheat.
Beef teriyaki is a classic Japanese American dish, and I'm sharing my family's go-to recipe. Thinly sliced flank steak gets marinated overnight in homemade teriyaki sauce, then grilled and topped with additional teriyaki glaze. It's easy and just as delicious as take-out.
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