Teriyaki sauce is a classic Japanese condiment that is used to marinate, glaze, and stir-fry meats, seafood, and vegetables. It has a sweet, savory, and slightly salty flavor that is perfect for enhancing the natural flavors of food. Once you know how to make teriyaki sauce, you’ll find yourself making it often.
Not only is it easy to make, but it only takes a few minutes. Most of the ingredients, in fact, you probably probably already have in your pantry, such as soy sauce, brown sugar, mirin, and garlic.
The resulting sauce is thick and glossy, with a well-balanced flavor. It’s perfect for drizzling over grilled chicken, salmon, or tofu, or for tossing with stir-fries. Try it with our Teriyaki Salmon, Beef Negimaki, or Baked Chicken Teriyaki. Or check out all of our easy sauce recipes for weeknight dinner inspiration!
Ingredient Notes
- Reduced-sodium soy sauce: Low sodium helps us to control the level of saltiness in the sauce.
- Packed light brown sugar: To sweeten the sauce. You can use regular sugar, but we like the flavor brown sugar adds.
- Mirin: Japanese rice wine, though in a pinch rice wine vinegar will work. See below for differences.
- Garlic cloves: To add a little heat.
- Ginger paste: Or a fresh piece of ginger that’s been peeled and grated.
- Cornstarch: Used in a slurry with water to thicken the sauce.
You’ll need a small saucepan and a whisk too!
What’s the difference between mirin and rice wine vinegar? Mirin is a sweet Japanese rice wine that adds a subtle sweetness to dishes, while rice wine vinegar is a tangy vinegar made from fermented rice wine that adds acidity and brightness to recipes. Both ingredients are used in Asian cuisine but serve different purposes in terms of flavor and balance.
How To Make Teriyaki Sauce
Making teriyaki sauce at home is incredibly simple! Combine all ingredients except for cornstarch and water in a small saucepan set over medium heat. Whisk or stir well, then bring to a boil. Meanwhile, make a cornstarch slurry by combining cornstarch and water in a small bowl.
Once the mixture is boiling, stir in the slurry, then bring the sauce back up to a boil. Allow it to simmer for 4-5 minutes, or until the teriyaki sauce has reduced and thickened. Cool completely before using.
FAQs
Use dark soy sauce for a richer taste or tamari to make gluten-free teriyaki sauce. Shoyu works well too!
Yes! Feel free to substitute brown sugar with white sugar, coconut sugar, maple syrup, honey, or agave. Obviously these are not traditional, but you can adapt the recipe to fit your personal dietary preferences.
Yes! Allow the sauce to cool completely, then transfer to an airtight container and freeze for up to 3 months. When ready, thaw overnight in a refrigerator or at room temperature for a few hours. You can also freeze in individual portions in an ice cube tray.
Expert Tips
- For a richer sauce, use dark soy sauce.
- To add spice, add a pinch of crushed red pepper flakes or a couple teaspoons of Sriracha.
- While not traditional, you can substitute sugar with maple syrup, honey, or agave.
- To use as a teriyaki marinade, simply add the sauce to your favorite protein and let marinate for at least 30 minutes, or up to overnight.
- To make a teriyaki stir-fry, simply add the sauce to your favorite vegetables and stir-fry until heated through.
Make-Ahead, Leftovers, & Storage
- Make-ahead, leftovers, and storage: Teriyaki sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. To reheat, simply microwave the sauce on high for 30 seconds or until heated through. Alternatively, you can add teriyaki sauce directly to the pan with veggies, meats, or seafood.
- To freeze: We recommend dividing the sauce into smaller portions (you can store them in freezer-safe containers, zip-top bags, or ice cube trays). Freeze for up to 3 months. Thaw the sauce in the refrigerator overnight before using.
Our Favorite Uses For Teriyaki Sauce
This is such a versatile sauce! There are endless ways to enjoy it. Here are a few of our favorite uses:
- Meats: Teriyaki chicken, beef, or tofu! Marinate the protein of your choice in the teriyaki sauce for 30 minutes (or overnight), before grilling, broiling, or pan-frying.
- Seafood: Brush the sauce over fresh seafood filets (salmon, halibut, sea bass, trout) or shellfish (great with scallops!), then bake or broil in an oven until cooked through. Garnish with sesame seeds and green onions.
- Veggies: Add this sauce to your favorite stir-fried vegetables, such as shishitos peppers or string beans!
- Noodles: Toss with udon, ramen, soba noodles — whatever you’ve got on hand!
Substitutions and Variations
- Gluten-free teriyaki sauce: Soy sauce is not gluten-free. If needed, substitute soy sauce with tamari.
- Refined-sugar free: While not traditional, you can replace the brown sugar in the teriyaki sauce with maple syrup or honey, if wanted. Using maple syrup or honey also makes the sauce vegan.
- Sesame oil: For added flavor, consider adding a teaspoon of sesame oil to the marinade.
Go ahead and make a double batch, you won’t regret it! If you make this easy Teriyaki Sauce recipe, please let us know by leaving a review and rating below!
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How To Make Teriyaki Sauce in 10 Minutes!
Equipment
Ingredients
- ⅓ cup reduced-sodium soy sauce
- 3 Tbsp packed light brown sugar
- 2 Tbsp mirin or rive wine vinegar
- 2 cloves garlic grated or minced
- 1 tsp ginger paste or 1-inch piece of ginger root, peeled and grated
- 1 tsp cornstarch
- 2 Tbsp water
Instructions
- Make the teriyaki sauce. Place ⅓ cup soy sauce, 3 Tbsp brown sugar, 2 Tbsp mirin, 2 grated garlic cloves, and 1 tsp ginger paste in a saucepan. Bring to a boil over medium heat, then stir until the sugar is dissolved. In a separate small bowl, whisk together 1 tsp cornstarch and 2 Tbsp water. Pour the cornstarch slurry into the pan to thicken the sauce.
- Simmer until thickened. Bring back up to a boil, then simmer for about 4-5 minutes. Remove from the heat and allow to cool completely. Teriyaki sauce can be made up to 1 week in advance.
Notes
- Make-ahead, leftovers, and storage: Teriyaki sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. To reheat, simply microwave the sauce on high for 30 seconds or until heated through. Alternatively, you can add teriyaki sauce directly to the pan with veggies, meats, or seafood.
- To freeze: We recommend dividing the sauce into smaller portions (you can store them in freezer-safe containers, zip-top bags, or ice cube trays). Freeze for up to 3 months. Thaw the sauce in the refrigerator overnight before using.
Nutrition
Some photos by Ari Laing and others by Alana of Your Home Made Healthy.
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