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Teriyaki sauce served in a bowl
Authentic Japanese teriyaki sauce for grilled dishes

Homemade Japanese Teriyaki Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Homemade teriyaki sauce is incomparable to store-bought. It relies on the balance of soy sauce (salt and umami) and mirin or sugar (sweetness and shine). As it cooks, the sugar caramelizes and creates a thick, dark, amber syrup that turns every bite into a flavor bomb. A universal kitchen weapon for meat, fish, or vegetables.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 6 servings
🔥 Calories 45 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Small Saucepan: For cooking.
  • Whisk: To mix the cornstarch slurry.
  • Jar/Bottle: For storage.

Allergen Information

⚠️ Soy
⚠️ Sesame
⚠️ Wheat (in regular soy sauce)

Instructions

1 ✓

In a saucepan, combine soy sauce, 1/2 cup water, brown sugar, vinegar, sesame oil, ginger, and garlic.

Tip: Measure everything into the pot while cold.
2 ✓

Bring to a boil over medium heat until the sugar dissolves completely.

Tip: The heat extracts the flavor from the ginger and garlic.
3 ✓

Mix the cornstarch with 2 tablespoons of cold water until smooth (this is a slurry).

Tip: Never add cornstarch powder directly to hot liquid; it will clump immediately!
4 ✓

Pour the slurry into the boiling sauce while whisking constantly.

Tip: You will see the sauce turn from cloudy to clear and thick.
5 ✓

Cook for 1 more minute, then remove from heat. It will thicken further as it cools.

Tip: Strain if you want a completely smooth sauce without ginger bits.

Recipe FAQ

It's too salty.
Use low-sodium soy sauce next time, or dilute with a little water and add a pinch more sugar.
A skin formed on top while cooling.
This is due to the cornstarch. Stir it, or place plastic wrap directly on the surface while it cools.

Ingredients

  • 1/2 cup Soy Sauce
  • 1/2 cup Water
  • 1/4 cup Brown Sugar (packed)
  • 1 tbsp Rice Vinegar (or Apple Cider Vinegar)
  • 1 tsp Sesame Oil
  • 1 tsp Fresh Ginger (grated)
  • 1 clove Garlic (minced)
  • 1 tbsp Cornstarch
  • 2 tbsp Cold Water (for slurry)