Easy Homemade Teriyaki Sauce – Better Than Store-Bought and Ready in Minutes

Once you make teriyaki sauce from scratch, it’s hard to go back to the bottled kind. This easy homemade teriyaki sauce has everything you want—sweet, savory, glossy, and perfectly balanced—without preservatives, artificial flavors, or mystery ingredients. Best of all, it comes together in just minutes using simple pantry staples.

Teriyaki sauce is known for its signature shine and bold flavor. Traditionally used as a glaze for grilled meats, it has become a favorite for stir-fries, rice bowls, marinades, and even dipping sauces. This homemade version captures that classic flavor while allowing you to control the sweetness, saltiness, and thickness to suit your taste.

What makes this recipe truly special is how versatile it is. Use it thick and glossy as a finishing glaze, or thin it slightly for a sauce that coats noodles and vegetables beautifully. The combination of soy sauce, brown sugar, and honey creates depth, while garlic and ginger add warmth and aroma that elevate the entire dish.

This sauce is perfect for busy weeknights when you want big flavor without extra effort. It stores well, reheats beautifully, and works with chicken, beef, salmon, tofu, and vegetables alike. Once you try it, you’ll want to keep a jar in your fridge at all times.

Ingredients:

• Soy sauce
• Water
• Brown sugar
• Honey
• Fresh garlic, minced
• Fresh ginger, minced
• Cornstarch

Instructions:

1. In a small saucepan, whisk together soy sauce, water, brown sugar, honey, garlic, and ginger.
2. Place the saucepan over medium heat and bring to a gentle simmer.
3. In a small bowl, whisk cornstarch with a tablespoon of water to create a slurry.
4. Slowly whisk the slurry into the simmering sauce.
5. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
6. Remove from heat and let cool slightly before using.
7. Use immediately or store for later.

Tips & Tricks:

• Use low-sodium soy sauce to control saltiness.
• Fresh ginger gives the best flavor, but ground ginger works in a pinch.
• Stir constantly once thickening begins to prevent lumps.
• Sauce thickens more as it cools.
• Add a splash of water to thin if needed.

Variations:

• Spicy Teriyaki: Add red pepper flakes or sriracha.
• Pineapple Teriyaki: Replace half the water with pineapple juice.
• Garlic-Forward: Double the garlic for bolder flavor.
• Gluten-Free: Use tamari instead of soy sauce.
• Orange Teriyaki: Add a splash of orange juice or zest.

Serving Suggestions:

• Brush over grilled or baked chicken.
• Toss with stir-fried vegetables and noodles.
• Drizzle over rice bowls or poke bowls.
• Use as a marinade for meat or tofu.
• Serve as a dipping sauce for dumplings or spring rolls.

Storage Information:

• Store in an airtight container in the refrigerator for up to 1 week.
• Stir or shake before using.
• Reheat gently on the stovetop or microwave.
• Sauce will thicken more when chilled.

FAQ:

Is teriyaki sauce sweet or savory?
It’s a balance of both, with savory soy sauce and gentle sweetness.

Can I make it ahead of time?
Yes, it’s perfect for meal prep and weeknight cooking.

Does it work as a marinade?
Absolutely—just reserve some sauce before thickening for marinating.

Can I freeze it?
Freezing is not recommended, as texture may change slightly.

History & Fun Facts:
Teriyaki originated in Japan, where “teri” refers to shine and “yaki” means grilled. The glossy finish comes from sugar caramelizing during cooking. Western-style teriyaki sauces evolved to be slightly sweeter and thicker, making them perfect for glazing and stir-fries.