Go Back
Dorothy Thomas

Teriyaki Sauce Recipe

A sweet, savory, and glossy Japanese-inspired teriyaki sauce made with pantry staples in under 15 minutes! Perfect for marinades, stir-fries, or glazing grilled meats.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 8 2
Course: Condiment, Sauce
Cuisine: Asian, Japanese
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Soy sauce (low-sodium recommended)
  • ½ cup Water
  • 2 tbsp Brown sugar (or honey)
  • 2 tbsp Mirin (or rice vinegar + ½ tsp sugar)
  • 1 tbsp Fresh ginger, grated
  • 1 clove Garlic, minced
  • 1 tsp Cornstarch
  • 1 tbsp Cold water (for slurry)

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups/spoons
  • Airtight jar (for storage)

Method
 

  1. Combine Base Ingredients: In a saucepan, whisk together soy sauce, ½ cup water, brown sugar, mirin, ginger, and garlic. Heat over medium.
  2. Simmer: Bring to a gentle boil, then reduce heat to low. Simmer for 5 minutes to infuse flavors.
  3. Thicken: Mix cornstarch with 1 tbsp cold water to make a slurry. Whisk into the sauce and cook 1–2 minutes until glossy and thickened.
  4. Cool & Store: Remove from heat. Let cool slightly before using, or transfer to a jar and refrigerate for up to 2 weeks.

Notes

  • Customize Sweetness: Adjust sugar/honey to taste.
  • Use Fresh Ginger: For best flavor, avoid powdered substitutes.
  • For a Thicker Sauce: Double the cornstarch slurry.
  • Freezing: Store in ice cube trays for single-use portions.