Teriyaki Sauce

Course: Sauce

Cuisine: Asian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Calories: 133kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Small saucepan

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

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.

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

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.

Nutrition