Homemade Teriyaki Sauce
on May 22, 2024, Updated Jul 03, 2024
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Homemade teriyaki sauce uses simple pantry ingredients and takes less than 15 minutes to make. Use it as a sauce or marinade for chicken, steak, salmon, tofu, veggies or noodles!
One of my favorite recipes to make with this homemade teriyaki sauce are these teriyaki chicken and rice bowls. Give them a try!
Why you’ll love it
Pantry ingredients – This teriyaki sauce uses simple pantry ingredients, many of which you probably already have.
Easy to make – Sure it’s convenient to just buy a bottle of teriyaki sauce, but it’s just as easy to make your own. It takes less than 15 minutes to make and it tastes fantastic! Not to mention, the ingredients used are all ones you’ll recognize.
Customizable – Often times I find store bought teriyaki sauce to be too sweet. This version has just the right balance of savory and sweet. If you want it to be sweeter you can easily add more maple syrup and if you like a touch of heat, be sure to add in the sriracha.
The ingredients
- Soy sauce – Use low sodium to keep the sauce from being overly salty.
- Maple syrup – The sweetener for the sauce. Honey can also be used.
- Rice vinegar – The acid for the sauce. Rice vinegar has a mild flavor and often used in Asian cooking.
- Sriracha – An Asian condiment similar to hot sauce. It’s tangy, spicy, and garlicy.
- Ginger and garlic powder – Ground ginger and garlic powder add lots of flavor to the sauce. Since this is a pantry sauce, we’re using dried spices instead of fresh garlic and ginger.
- Cornstarch – Thickens the sauce.
How to make teriyaki sauce
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
In a small saucepan, combine all of the ingredients, except the cornstarch. Whisk until combined and then bring the mixture to a boil.
Combine the cornstarch and an equal amount of water and stir together until the cornstarch dissolves.
Pour the cornstarch mixture in with the sauce and whisk together. Lower the heat and let the sauce simmer until it thickens enough to coat the back of a spoon, about 3-5 minutes.
Remove the sauce from the stove and store it in a jar or other airtight container until ready to use.
Variations
- Use an equal amount of honey instead of maple syrup.
- Use 1 clove of fresh garlic and 1 teaspoon grated fresh ginger in place of ground ginger and garlic powder.
- For a spicy teriyaki sauce, add 1-2 teaspoons of sriracha or chili garlic sauce (sambal oelek).
Ways to use teriyaki sauce
- Toss rice noodles in the teriyaki sauce along with your favorite veggies or cooked protein.
- Marinate chicken or steak in the sauce for a couple hours for extra juicy, tender, and flavorful meat.
- Use it as a stir-fry sauce.
- For a kid-friendly meal, make chicken tenders or chicken nuggets and use the teriyaki sauce as a dip for them.
- If you’re grilling salmon or shrimp, use it as a glaze. These teriyaki shrimp and pineapple skewers are one of my favorite ways to use the teriyaki sauce as a glaze.
How long will homemade teriyaki sauce keep?
The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
Can teriyaki sauce be frozen?
Yes. Let the sauce cool completely and then store in a freezer safe bag or container. Freeze for up to 2 months. Let it defrost in the refrigerator overnight before using.
Is teriyaki sauce gluten-free?
This homemade teriyaki sauce is gluten-free if you use low sodium tamari instead of low sodium soy sauce.
More Asian-inspired recipes
Did you make this teriyaki sauce? I’d love if you’d leave a recipe rating and review below.
Homemade Teriyaki Sauce
Ingredients
- 3 tablespoons low sodium soy sauce tamari for gluten-free
- 3 tablespoons water
- 3 tablespoons maple syrup or honey
- 2 tablespoons rice vinegar
- 1/2 – 1 teaspoon sriracha optional
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 2 teaspoons cornstarch mixed with 2 teaspoon water
Instructions
- In a small saucepan, combine all of the ingredients for the teriyaki sauce, except the cornstarch. Whisk them together and bring the mixture to a boil.
- Combine the cornstarch with an equal amount of water and stir together until the cornstarch dissolves. Pour it in with the sauce and whisk together.
- Lower the heat to a simmer and stir until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the sauce from the stove and pour it in a jar or other airtight container. Let it cool completely and then store it in the refrigerator until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
