How to Make Homemade Teriyaki Sauce

Prep Time: 5minutes mins  Cook Time: 10 minutes mins  Total Time: 15 minutes

Servings: 6

How to Make Homemade Teriyaki Sauce A simple and delicious homemade teriyaki sauce

Ingredients

  • ▢1 cup of water
  • ▢1 teaspoon sesame oil
  • ▢4 tablespoons brown sugar or coconut sugar
  • ▢1/2 cup soy sauce , sub reduced sodium, coconut aminos, or Tamari
  • ▢1 teaspoon honey
  • ▢2 teaspoons garlic, minced
  • ▢1/2-1 teaspoon fresh ginger, minced or paste
  • ▢Slurry: 2 tablespoons of cornstarch + 1/4 cup cold water

Instructions

  • Combine: In a medium saucepan, whisk together 1 cup water, 1 teaspoon sesame oil, 4 tablespoons brown sugar, 1/2 cup soy sauce, 1 teaspoon honey, 2 teaspoons minced garlic, and 1/2 – 1 teaspoon ginger (minced or paste).
  • Make Slurry: Whisk together slurry in a small bowl; set aside.
  • Simmer: Bring ingredients in saucepan to a simmer.
  • Thicken with Slurry: Add slurry to saucepan; whisk to combine. Whisk slowly but continuously while bringing sauce to a simmer. After a few minutes of simmering, sauce will start to thicken.
  • Let Cool: Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.
  • Serve or Save: Use immediately or refrigerate for later use – we love using it on our Teriyaki Salmon.

Notes

  • Flavor: if you want a stronger-tasting sauce simply add an additional tablespoon of brown sugar or another tablespoon of soy sauce. You do want a fairly strong sauce, as it will mellow out once it is on your main dish.
  • Gluten-Free: use Tamari or coconut aminos to make this gluten-free.
  • Low-Sodium Soy Sauce: feel free to reduce the sodium by using a low-sodium soy sauce.
  • Teriyaki Marinade + Teriyaki Glaze: this recipe can be used as either a marinade or a glaze. If using as a marinade, just be sure the mixture has thoroughly cooled before marinating meat in it.
  • Storage: store in an airtight container in the refrigerator for up to 2 weeks.
  • How to Freeze Teriyaki Sauce: Let the sauce cool completely, and then transfer it to a freezer-safe, airtight container. Label and freeze for 3-6 months. Thaw overnight in the refrigerator.