If you grew up eating Americanized Asian food, like me, you’re familiar with the ever-popular sweet and savory teriyaki sauce. Unlike traditional Japanese tare, this teriyaki sauce is thicker in consistency and can be used as both a teriyaki glaze and as a dipping sauce. Learn how to make this super simple teriyaki sauce at home in under 10 minutes!
What is teriyaki sauce?
I grew up eating Japanese food with my parents, including sushi bars and a chain that sold teriyaki rice bowls. I was barely being introduced to other cuisines at that point, and teriyaki sauce was an easy on-ramp into Japanese cuisine.
Teriyaki is a Japanese cooking method where proteins or vegetables are broiled, grilled, or marinated in a simple sauce made from soy sauce, mirin, and sugar. The word teriyaki translates to “luster” and “grilled or broiled.” If you’re fond of eating yakitori, then you’ve most likely eaten that sweet and savory glaze over charcoaled chicken skewers.
This take on teriyaki is more in line with the westernized version of teriyaki sauce that I’ve grown up with in Chinese American and Japanese American restaurants. In other words, this simple teriyaki sauce recipe is more of a post-cooking glaze or dip than a marinade or sauté seasoning. It has a thicker and slightly sweeter consistency that you’ll find at your local Panda Express. For a more traditional teriyaki sauce that’s lighter and less sweet, use my teriyaki salmon recipe, which is based on Japanese tare.
Ingredients in this sauce
Inn this easy teriyaki sauce we have:
- Regular soy sauce is the base of the teriyaki sauce, along with water. We use Japanese regular soy sauce for this recipe, but you can also use tamari if you have dietary restrictions.
- Honey is the preferred sweetener, but you can also use brown sugar or agave syrup as alternatives.
- Rice vinegar adds acidity to the sauce, balancing the sweetness.
- Freshly grated ginger and garlic add a complex and savory flavor to the sauce. You can also use powdered ginger and garlic, but the flavor won’t be as potent.
- Roasted sesame oil adds a little richness to the sauce.
- Cornstarch slurry made from a 1:1 ratio of cornstarch and water acts as a thickener in the sauce. Make sure to use a whisk and add the mixture slowly into the warm sauté pan to prevent clumping.
Tips for making this sauce
- Use freshly grated ginger and garlic for a stronger savory flavor. The extra labor really makes this sauce more complex.
- Lower the heat to medium before adding the slurry.
- Whisk the sauce as you add the slurry to prevent clumps. You’ll only need to cook for one minute before it gets to the correct thickness.
How to use teriyaki sauce
This homemade teriyaki sauce is more similar to Americanized versions you’ll find at Panda Express or Chinese fast food, and I would recommend using it as a glaze or even a dipping sauce due to its thicker consistency and sweeter flavor (like soy glaze). Here are my favorite ways to use teriyaki sauce:
- salmon steak
- pan-fried salmon bites
- broiled salmon filets
- air fryer salmon bites
- chicken karaage
- pan-fried chicken bites
- air fryer chicken bites
- veggie kabobs
- roasted brussels sprouts
Making ahead and storage
Homemade teriyaki sauce can last up to one week in the fridge if it’s stored in an airtight container. Whenever you want to use the sauce, always use a clean utensil to serve it to prevent bacteria from growing. Heat the leftover teriyaki sauce in the microwave in 30-second intervals until it’s warm.
Teriyaki Sauce & Glaze
Ingredients
Sauce
- ½ c water
- 3 tbsp regular soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp grated garlic
- ¼ tsp roasted sesame oil
Slurry
- 1 tbsp cornstarch
- 1 tbsp water
Equipment Used
- measuring cups and spoons
- grater
- Spoon
- small bowl
- sauce pot
Instructions
- Add all sauce ingredients into the sauce pot without heat: ½ c water, 3 tbsp regular soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp grated garlic, and ¼ tsp roasted sesame oil. Stir to combine.
- Turn the heat to medium-high and stir occasionally.
- In a separate bowl, mix the 1 tbsp cornstarch and 1 tbsp water until fully dissolved. Set aside.
- When the sauce ingredients start to simmer, lower the heat to low.
- Whisk the sauce as you gradually add the slurry.
- Cook for another one minute or until the sauce thickens.
- Remove from the heat and let cool before serving. Here's the final texture appearance.
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