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
- 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.
- 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.
- 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!
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.