Skip the store-bought bottle and make your own delicious Homemade Teriyaki Sauce in just 20 minutes! This recipe is the perfect blend of sweet and savory, with soy sauce, garlic, ginger, and a touch of honey creating a rich, glossy sauce that elevates any dish.
Whether you’re drizzling it over salmon, tossing it with noodles, or marinating chicken, this sauce will instantly upgrade your dinner.
It’s made with simple pantry ingredients, comes together quickly, and tastes far better than anything you’ll find pre-made. Once you try it, you’ll want to keep a jar of this on hand for busy weeknight meals.
My Opinion
I absolutely love how versatile this teriyaki sauce is. The first time I made it, I was surprised by how easy it was—just a handful of ingredients, one saucepan, and about 15 minutes of cooking. The aroma of garlic and ginger simmering in sesame oil instantly made my kitchen smell amazing.
What I enjoy most is how adaptable it is to different meals. I’ve poured it over salmon, stirred it into vegetable noodles, and even used it as a glaze for grilled chicken. Each time, it gave the dish that deep, savory-sweet flavor I usually only expect from takeout.
Plus, it keeps beautifully in the fridge, so I can make a big batch and have it ready all week. Honestly, I don’t think I’ll ever go back to store-bought again!
Why You’ll Love This Recipe
- ✅ Quick & Simple – only 20 minutes from start to finish.
- ✅ Pantry-Friendly – made with ingredients you likely already have at home.
- ✅ Customizable – easily adjust sweetness or saltiness to your taste.
- ✅ Versatile – perfect as a marinade, glaze, dipping sauce, or stir-fry base.
- ✅ Better Than Store-Bought – fresher, cleaner, and far more flavorful.
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups & spoons
- Small bowl (for slurry)
- Airtight container or jar (for storage)
Ingredients
- 1 cup water
- 1 teaspoon sesame oil
- 4 tablespoons brown sugar (or coconut sugar)
- ½ cup soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon honey
- 2 teaspoons fresh garlic, minced
- ½–1 teaspoon fresh ginger, minced
- Slurry: 2 tablespoons cornstarch + ¼ cup cold water
Instructions
- Prepare the Slurry
In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup cold water until smooth. Set aside. This will be your thickening agent. - Combine the Base Ingredients
In a medium saucepan, whisk together the water, sesame oil, brown sugar, soy sauce, honey, garlic, and ginger. Place over medium heat and bring the mixture to a gentle simmer. Stir occasionally to help dissolve the sugar and evenly blend the flavors. - Add the Slurry
Once the mixture is simmering, slowly pour in the cornstarch slurry while whisking continuously. This ensures it incorporates smoothly without forming lumps. - Simmer Until Thickened
Continue whisking as the sauce simmers. After 3–5 minutes, you’ll notice the sauce beginning to thicken and turn glossy. Keep simmering until it reaches your desired consistency. Remember, it will thicken a little more as it cools. - Cool & Store
Remove the pan from the heat and allow the sauce to cool slightly. Use immediately as a glaze or stir-fry sauce, or transfer to a jar and refrigerate for later use.
Variations
- Sweeter Sauce – add an extra tablespoon of brown sugar or honey.
- Bolder Flavor – stir in an additional tablespoon of soy sauce for more saltiness.
- Spicy Kick – add a pinch of red pepper flakes or a dash of sriracha.
- Citrusy Twist – mix in a splash of orange juice for a fresh flavor note.
Frequently Asked Questions
How long does homemade teriyaki sauce last?
Store in an airtight container in the refrigerator for up to 2 weeks.
Can I freeze it?
Yes! Let the sauce cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently before using.
What dishes go best with this sauce?
It’s perfect for teriyaki chicken, salmon, beef stir-fry, tofu, or as a flavorful drizzle over rice and roasted vegetables.
Notes & Storage Tips
- The sauce flavor should be slightly stronger than you expect since it mellows out when combined with proteins or grains.
- Always store in a sealed jar or container in the fridge. Shake or whisk before reheating, as some settling may occur.
Conclusion
This Homemade Teriyaki Sauce is proof that you don’t need to buy bottled sauce when making it fresh is so quick and easy. With its glossy finish and balanced sweet-savory taste, it transforms everyday meals into something special. Whether you use it for marinades, stir-fries, or glazes, this is a sauce you’ll want to make again and again.
Category: Sauce, Asian-Inspired, Dinner
Homemade Teriyaki Sauce Recipe
Ingredients
Equipment
Method
- Prepare the Slurry. In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup cold water until smooth. Set aside. This will be your thickening agent.
- Combine the Base Ingredients.In a medium saucepan, whisk together the water, sesame oil, brown sugar, soy sauce, honey, garlic, and ginger. Place over medium heat and bring the mixture to a gentle simmer. Stir occasionally to help dissolve the sugar and evenly blend the flavors.
- Add the Slurry.Once the mixture is simmering, slowly pour in the cornstarch slurry while whisking continuously. This ensures it incorporates smoothly without forming lumps.
- Simmer Until Thickened.Continue whisking as the sauce simmers. After 3–5 minutes, you’ll notice the sauce beginning to thicken and turn glossy. Keep simmering until it reaches your desired consistency. Remember, it will thicken a little more as it cools.
- Cool & Store.Remove the pan from the heat and allow the sauce to cool slightly. Use immediately as a glaze or stir-fry sauce, or transfer to a jar and refrigerate for later use.
Notes
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.