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Mom’s Homemade Teriyaki Sauce (15 Minutes)

DF Dairy-Free GF Gluten-Free V Vegetarian
Posted by Jess Larson on September 21st, 2025
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Passed down through generations in my Japanese family, this Homemade Teriyaki Sauce is bold, sticky-sweet, and way better than store-bought! Simply simmer shoyu, brown sugar, toasted sesame oil, mirin, garlic, and ginger, then thicken with cornstarch for a glossy sauce ready in just 15 minutes. Great for rice bowls, stir-fries, or yakitori-style grilled chicken skewers with perfect caramelized char.

Naturally vegetarian, vegan, and dairy-free. Gluten-free variation provided.

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A side shot of a spoon drizzling teriyaki sauce into a labeled glass jar atop a white marbled surface. garlic, ginger, and bowls of ingredients can be seen in the background.
Photography by Gayle McLeod
Prep: 10 min
Cook: 5 min
Yield 3/4 cup

The Easiest Japanese Teriyaki Sauce You Can Make at Home

I was a seriously picky eater as a kid, but the savory-sweetness of my mom’s teriyaki sauce was one thing I simply couldn’t resist. 😋 She inherited the recipe from my Japanese Grandma Marian and made it all the time for me when I was growing up.

The blend of shoyu, brown sugar, and lots of punchy ginger is sticky-sweet perfection. And it’s SO simple to make—all you need are 7 pantry staple ingredients and 1 pot.

It’s one of my most nostalgic family recipes, and to this day, I can still eat it by the spoonful. 🤤

An overhead shot of a spoon lifting a spoonful of teriyaki sauce out of a glass jar. The jar sits on a white marbled surface alongside fresh garlic and ginger. this Recipe for Later!
This teriyaki sauce recipe is fresher, tastier, and just as fast as anything in a bottle. Once you try homemade, you’ll never go back to store-bought!

The big perk of making teriyaki sauce from scratch is the ability to control the texture. While bottled teriyaki sauce may be convenient, it is often too thick and gummy (which translates to slimy chicken—ick! 🙅🏻‍♀️). 

Mom’s homemade teriyaki sauce has all the classic umami flavor but with a beautifully drizzly consistency that’s ideal for marinating meats or spooning over rice. If you love an extra-glossy teriyaki sauce, I’ve also included details on how Mom thickens it up into more of a glaze.

It’s the perfect flavor booster for weeknight meals like my Teriyaki Chicken Bowls, and also great slathered over steak, Baked Chicken Wings, pork, or even my Soy Glazed Ginger Turkey Meatballs. You can’t go wrong!

An overhead shot of ingredients displayed in various bowls on a white marbled surface: brown sugar, shoyu, ginger, garlic, water, mirin, toasted sesame oil, and cornstarch slurry.
Mom’s teriyaki sauce gets its signature sweet-and-salty umami from 6 simple pantry staples: shoyu (Japanese-style soy sauce), dark brown sugar, sesame oil, mirin (rice wine), garlic, and fresh ginger.

For a gluten-free teriyaki sauce, swap the shoyu for tamari, coconut aminos, or your favorite soy sauce alternative.

Mom’s Teriyaki Sauce Must-Haves

How to Make Teriyaki Sauce From Scratch

You won’t believe how easy it is to make homemade teriyaki sauce—and it tastes way better than bottled. It comes together in 1 pot with just 4 simple steps. 

An overhead shot of shoyu being poured from a glass measuring cup into a white saucepan containing brown sugar, ginger, garlic, water, mirin, and toasted sesame oil. The saucepan sits on a white marbled surface alongside a whisk.
Add brown sugar, shoyu, water, mirin, sesame oil, garlic, and ginger to a small saucepan on the stovetop.
An overhead shot of simmered teriyaki sauce in a white saucepan atop a white marbled surface alongside a metal whisk.
Heat over medium-high for 2-3 minutes, bring to a boil, and whisk regularly until the sugar is dissolved.
An overhead shot of a woman's hand whisking teriyaki sauce in a saucepan as a cornstarch slurry is being stirred in. The saucepan sits atop a white marbled surface.
To thicken, slowly pour the cornstarch slurry (a simple blend of cornstarch and water) into the pot…
An overhead shot of a woman's hand whisking thickened teriyaki sauce in a white saucepan atop a white marbled surface.
…then whisk for a few minutes and watch as the sauce turns beautifully glossy. Like magic! 🪄✨

🧑🏻‍🍳I don’t recommend thickening your teriyaki sauce if you’ll be cooking it over high heat, like in my Baked Teriyaki Chicken Thighs. The cornstarch can cause the sauce to become too thick and gloopy when baked or grilled.

An overhead shot of a spoon lifting a spoonful of teriyaki sauce out of a glass jar. The jar sits on a white marbled surface alongside fresh garlic and ginger.
If you’ve never made teriyaki sauce from scratch before, my Japanese family’s tried and true recipe makes it super easy (without skimping on flavor!)
An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. A woman's hand drizzles teriyaki sauce from a spoon onto the bowl.
Keep a jar in the fridge for up to 2 weeks for easy meal prep, then drizzle it over rice bowls, chicken, and more.

I can’t wait for you to try Mom’s Homemade Teriyaki Sauce! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A side shot of a spoon drizzling teriyaki sauce into a labeled glass jar atop a white marbled surface. garlic, ginger, and bowls of ingredients can be seen in the background.

15-Minute Homemade Teriyaki Sauce (Japanese Family Recipe)

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  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: ¾ cup 1x
  • Category: Sauces & Condiments
  • Method: Stovetop
  • Cuisine: Japanese-American, Asian-Inspired
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Description

Passed down through generations in my Japanese family, this Homemade Teriyaki Sauce is bold, sticky-sweet, and way better than store-bought!

Simply simmer shoyu, brown sugar, toasted sesame oil, mirin, garlic, and ginger, then thicken with cornstarch for a glossy sauce ready in just 15 minutes.

Great for rice bowls, stir-fries, or yakitori-style grilled chicken skewers with perfect caramelized char.

Naturally vegetarian, vegan, and dairy-free. Gluten-free variation provided.

Ingredients

Scale
  • ½ cup dark brown sugar
  • ½ cup shoyu (can sub low-sodium soy sauce or tamari)
  • 3 tablespoons water
  • 1 tablespoon mirin (see Recipe Notes)
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, finely chopped or grated
  • ½-inch piece fresh ginger, finely chopped or grated (approx. 1 teaspoon grated)
  • optional: cornstarch slurry (1 tablespoon water + 2 teaspoons cornstarch)

Instructions

  1. Simmer the teriyaki sauce: To a small saucepan, add all listed ingredients except the cornstarch slurry (i.e. brown sugar, shoyu, water, mirin, sesame oil, garlic, and ginger). Whisk to combine well. Place the saucepan on the stovetop over medium-high heat. While stirring often, simmer the teriyaki until the sugar is dissolved, about 2-3 minutes.An overhead shot of shoyu being poured from a glass measuring cup into a white saucepan containing brown sugar, ginger, garlic, water, mirin, and toasted sesame oil. The saucepan sits on a white marbled surface alongside a whisk.
  2. Optional: Thicken with slurry for a thick and glossy teriyaki sauce: While stirring constantly, slowly pour the prepared cornstarch slurry into the simmering teriyaki sauce. Continue to stir until the teriyaki sauce is thickened and glossy, 1-2 minutes longer. Remove from the heat.An overhead shot of a woman's hand whisking teriyaki sauce in a saucepan as a cornstarch slurry is being stirred in. The saucepan sits atop a white marbled surface.
  3. Serve: Enjoy your homemade teriyaki sauce immediately. Teriyaki chicken is delicious, of course, but at my house we also enjoy it with from teriyaki salmon, grilled teriyaki steak, and so much more. This is a versatile sauce that you can get creative and have fun with—sky’s the limit!An overhead shot of a spoon lifting a spoonful of teriyaki sauce out of a glass jar. The jar sits on a white marbled surface alongside fresh garlic and ginger.

Equipment

Notes

Jess’ Notes and Tips:

  • Shoyu is a Japanese-style soy sauce that has slightly mellower and rounder flavor than soy sauces readily available in conventional grocery stores here in the mainland U.S. Aloha Shoyu, which is brewed in Hawaii, is my favorite and a staple in my kitchen. If you cannot find shoyu, feel free to use whatever low-sodium soy sauce you have on hand (or your favorite soy sauce alternative, like tamari, for a gluten-free teriyaki sauce).
  • Mirin is Japanese rice wine with mellow, slightly sweet flavor. It’s readily available at Asian grocery stores and online, though you should be able to find it near other Asian ingredients in the “International” aisle of your go-to conventional grocery store—well work the purchase if you like cooking Asian-inspired meals at home! Imperfect-yet-quick substitutes for mirin in this homemade teriyaki sauce recipe include dry sherry or dry vermouth.
  • Ginger: My favorite shortcut ingredient is The Ginger People Minced Ginger—you’ll always find a jar in my refrigerator because it tastes amazing and it’s so much more convenient than peeling and grating fresh ginger.
  • Dietary Restrictions: This teriyaki sauce is naturally vegetarian and vegan. For a gluten-free teriyaki sauce, feel free to swap shoyu/soy sauce with tamari or your favorite soy sauce alternative. While they’re both naturally gluten-free products, you’ll also want to check the label on your mirin and cornstarch to ensure they’re certified gluten-free.

Storage and Freezing: 

The wonderful thing about homemade teriyaki sauce is that it stores incredibly well. Feel free to make a double or triple batch and store in your refrigerator or freezer until you’re ready to use it.

  • Storage Instructions: Transfer the cooled teriyaki sauce to an airtight container or jar. Store in the refrigerator for up to 2 weeks.
  • Freezer Instructions: To freeze homemade teriyaki sauce, transfer to a freezer-safe container or divide between multiple freezer containers for smaller portions—these are my absolute favorite freezer containers!—and freeze up to 3 months. To thaw, place the frozen teriyaki sauce in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A side shot of a spoon drizzling teriyaki sauce into a labeled glass jar atop a white marbled surface. garlic, ginger, and bowls of ingredients can be seen in the background.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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