This easy Teriyaki Sauce delivers glossy, sweet-savory depth in minutes; perfect as a glaze, drizzle, marinade, or stir-fry sauce. Once you taste its perfect balance of flavors, you’ll want to spoon it onto everything!
Table of Contents
The cornstarch slurry gives this teriyaki sauce its signature thick and silky texture, coating grilled chicken, salmon, tofu, or roasted veggies beautifully. Unlike store-bought versions, you get to control the consistency and sweetness level of this homemade sauce which I always prefer.
Beyond its incredible flavor and versatility, this teriyaki sauce comes together in just 5 minutes on the stovetop and lasts up to 2 weeks in the fridge, ready to use whenever you are!
This quick-cooking sauce transforms everyday meals with minimal effort. Keep it on hand to instantly add flavor to rice bowls, noodle stir-fries, grilled meats, roasted vegetables, and so much more!
Ingredient notes
- Cornstarch – Thickens the teriyaki sauce.
- Water – Added to the cornstarch to make a cornstarch slurry as the thickening base for this sauce. You can also easily adjust the consistency of your sauce with extra water, if needed.
- Dark brown sugar – A touch of sweetness to round out the flavors. You could also use maple syrup or honey for a more natural sweetener.
- Soy sauce – I prefer a low-sodium soy sauce to keep this recipe balanced, but use regular soy sauce if you prefer a bolder level of saltiness. You could also use tamari.
- Rice wine vinegar – Adds bright acidity to the sauce. Rice vinegar works too, or substitute apple cider vinegar, white vinegar, white wine vinegar, or lime juice.
- Toasted sesame oil – This provides a nutty, aromatic depth (a little goes far!). Regular sesame oil works too, but toasted has more flavor. Make sure to store your oil in the fridge to prevent rancidity. Olive oil or avocado oil can be used instead, but you can then expect a milder taste.
- Garlic – Fresh cloves finely chopped or grated for punchy flavor.
- Ginger – Freshly grated or minced ginger gives this recipe a zesty kick that dried ground ginger doesn’t compare to.
How to make it
Step 1
Make a cornstarch slurry
- Whisk the cornstarch and water in a small bowl until completely smooth.
Step 2
Cook the sauce
- Add the slurry to the rest of the ingredients in a small saucepan and whisk to combine.
- Bring the mixture to a simmer over medium-high heat.
- Continue whisking, until the sugar dissolves, and the sauce is thick and glossy, about 3-5 minutes.
Step 3
Store or serve immediately
- Transfer the sauce to an airtight container and refrigerate for up to 3-4 weeks or serve immediately with an array of dishes.
Make easy meals with teriyaki sauce
Looking for quick, delicious ways to put that homemade teriyaki sauce to work? It’s an effortless way to add huge flavor to an array of meals, including:
- Stir-fry: Toss the sauce with sautéed vegetables and your choice of protein (chicken, beef, tofu, or shrimp) near the end of cooking for a quick, glossy glaze.
- Grilled meat or fish: Brush it onto chicken thighs, salmon, or beef skewers during the last few minutes of grilling to create a caramelized, slightly charred coating.
- Rice or noodle bowl drizzle: Drizzle the sauce over a bowl of steamed rice, roasted veggies, and a protein, then garnish with sesame seeds and green onions for an easy teriyaki bowl.
Tips and tricks
- Make a thinner sauce by stirring in a dash of water at a time, if preferred.
- For extra zing, add more ginger (grated or minced) to taste.
- Use broth instead of water to thin the sauce while preserving flavor.
- Make this sauce ahead – flavors improve after resting in the fridge!
- Double the recipe and refrigerate for easy use later on.
- Stir in liquid when serving stored teriyaki sauce as the sauce will naturally thicken when chilled.
- Add a boost of flavor by using roasted garlic. Bake (425°F for 40 mins) or air fry a whole bulb of garlic. Learn how to roast garlic here.
- For ultra-smooth texture, strain the completed sauce through a fine mesh sieve after simmering on the stovetop.
- Add citrus zest (yuzu, lemon, or lime) for extra brightness.
Variations
This sweet and tangy sauce with simple ingredients is easy to adapt to match your preferences and the types of dishes you want to pair it with. Here are some ideas to get you started:
- Touch of acidity – Use any vinegar (rice, apple cider, or white wine) or citrus (lemon instead of lime) for brightness.
- Alternative prep and cooking – Use a food processor or blender to combine the ingredients instead of grating, mincing, and whisking by hand.
- Sweetness control – Reduce the sugar for a stronger savory profile. I don’t recommend omitting the sugar completely as it helps to provide flavor balance.
- Combine with mayo – Make a delicious teriyaki mayonnaise by combining this homemade sauce with mayonnaise and a squeeze of lemon juice.
- Thickening agent – Flour can be used instead of cornstarch, but the sauce won’t be as clear in appearance.
- Gluten-free: Use coconut aminos instead of soy sauce for a gluten-free teriyaki sauce. This swap will make the sauce less salty too.
Serving suggestions
Teriyaki sauce is great for adding a boost of flavor to a variety of dishes, particularly those with an Asian influence. Enjoy it as a dipping sauce, marinade, glaze, or flavor booster. Check out these tasty ideas!
- Mix it with Garlic Butter Rice or Crispy Rice Salad
- Add extra flavor to these Ginger Stir Fry Veggies
- Replace the miso glaze for this teriyaki sauce when making Glazed Salmon
- Enjoy as a dipping sauce for Air Fryer Shrimp
Storing
Keep leftover teriyaki sauce in an airtight container for 2 weeks. Stir well before using, adding a splash of water if the sauce has thickened.
Erin’s wine pairings for Teriyaki Sauce
If you’re looking to balance the sweet, sticky, and savory notes of homemade teriyaki sauce, the right wine can elevate the entire meal. Here are a few excellent options that complement its rich umami and glossy texture without overpowering the dish:
- For crisp and clean wines that offer a refreshing contrast to the sticky and rich flavors of teriyaki sauce, give Pinot Gris or Pinot Grigio a try.
- Pinot Noir is an ideal pairing for red wine lovers, especially for teriyaki chicken or duck dishes. It highlights bright red fruit aromas and earthy undertones that bring out the soy sauce without clashing.
- An off-dry Riesling is a classic choice, matching the sweetness of the sauce while the high acidity cuts through the heavy umami and saltiness.
More Asian-inspired sauces
Did you make this teriyaki sauce recipe?
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Full Recipe
Teriyaki Sauce
Equipment
Ingredients
- 2 teaspoons cornstarch
- ¼ cup water
- ½ cup dark brown sugar
- ½ cup soy sauce (low-sodium or tamari)
- 1 Tablespoon rice wine vinegar
- ½ teaspoon toasted sesame oil
- 2 cloves garlic (finely chopped or grated)
- 1 teaspoon ginger (peeled and and grated or minced)
Instructions
- In a small bowl, whisk together the 2 teaspoons cornstarch and ¼ cup water, until smooth.
- To a small saucepan, add the cornstarch water mixture, the ½ cup dark brown sugar, ½ cup soy sauce, 1 Tablespoon rice wine vinegar, ½ teaspoon toasted sesame oil, 2 cloves garlic, and 1 teaspoon ginger. Whisk to combine and bring to a simmer over medium-high heat. Continue whisking, until the sugar dissolves, and the sauce is thick and glossy, about 3-5 minutes.
Notes
- Keep leftover teriyaki sauce in an airtight container for 2 weeks. Stir well before using, adding a splash of water if the sauce has thickened.
- Make a thinner sauce by stirring in a dash of water at a time, if preferred.
- For extra zing, add more ginger (grated or minced) to taste.
- Use broth instead of water to thin the sauce while preserving flavor.
- Make this sauce ahead – flavors improve after resting in the fridge!
- Double the recipe and refrigerate for easy use later on.
- Stir in liquid when serving stored teriyaki sauce as the sauce will naturally thicken when chilled.
- Add a boost of flavor by using roasted garlic. Bake (425°F for 40 mins) or air fry a whole bulb of garlic. Learn how to roast garlic here.
- For ultra-smooth texture, strain the completed sauce through a fine mesh sieve after simmering on the stovetop.
- Add citrus zest (yuzu, lemon, or lime) for extra brightness.
- Touch of acidity – Use any vinegar (rice, apple cider, or white wine) or citrus (lemon instead of lime) for brightness.
- Alternative prep and cooking – Use a food processor or blender to combine the ingredients instead of grating, mincing, and whisking by hand.
- Sweetness control – Reduce the sugar for a stronger savory profile. I don’t recommend omitting the sugar completely as it helps to provide flavor balance.
- Combine with mayo – Make a delicious teriyaki mayonnaise by combining this homemade sauce with mayonnaise and a squeeze of lemon juice.
- Thickening agent – Flour can be used instead of cornstarch, but the sauce won’t be as clear in appearance.
- Gluten-free: Use coconut aminos instead of soy sauce for a gluten-free teriyaki sauce. This swap will make the sauce less salty too.
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