Go Back
A close-up shot showing the syrupy, rich texture of dark amber-brown teriyaki sauce in a bowl, reflecting soft light. (Homemade Teriyaki Sauce)

Homemade Teriyaki Sauce Recipe (Better Than Bottled!)

This easy homemade teriyaki sauce recipe creates a thick, glossy, and syrupy glaze that's better than any store-bought version. Perfect for chicken, beef, tofu, and more in just 10 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Asian, Japanese
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup (120ml) Low-Sodium Soy Sauce or gluten-free tamari
  • 0.25 cup (60ml) Mirin
  • 2 tbsp (30ml) Sake
  • 0.25 cup (50g) Light Brown Sugar packed
  • 1 tsp Freshly Grated Ginger
  • 2 cloves Garlic finely minced
  • 1 tbsp (8g) Cornstarch
  • 0.25 cup (60ml) + 2 tbsp (30ml) Cold Water divided
  • 1 tsp Toasted White Sesame Seeds for garnish
  • 1 tbsp Diagonally Sliced Green Onions for garnish

Equipment

  • 1 Small saucepan
  • 1 Whisk

Instructions
 

  1. In a small saucepan, combine the soy sauce, mirin, sake, 1/4 cup (60ml) water, brown sugar, grated ginger, and minced garlic. Whisk to combine before turning on the heat.
  2. Place the saucepan over medium heat and bring to a gentle simmer, whisking occasionally until the sugar is fully dissolved. Let simmer for 2-3 minutes for the flavors to meld.
  3. In a separate small bowl, whisk together the cornstarch and the remaining 2 tablespoons (30ml) of cold water to create a smooth slurry with no lumps.
  4. While whisking the sauce constantly, slowly pour in the cornstarch slurry. Continue to simmer and whisk for 30-60 seconds, or until the sauce thickens to a glossy, spoon-coating consistency. Remove from heat.
  5. Transfer to a serving bowl and garnish with toasted sesame seeds and sliced green onions before using.

Notes

Don't boil the sauce vigorously; a gentle simmer is sufficient.
The sauce will thicken more as it cools. Whisk in a teaspoon of water at a time to thin it if needed.
For the best flavor, always use fresh ginger and garlic.
Store in an airtight container in the refrigerator for up to 2 weeks.
QR Code linking back to recipe