Print

Quick Homemade Teriyaki Sauce: 5-Minute Marinade and Glaze

Close-up of thick, glossy, dark brown homemade teriyaki sauce in a small white dipping bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make superior teriyaki sauce from scratch in five minutes. This recipe uses simple pantry staples and works perfectly as both a marinade and a finishing glaze for meats, vegetables, and stir-fries.

Ingredients

Scale
  • 1/2 cup low sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons mirin (or substitute with water and 1 teaspoon white vinegar)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Combine the soy sauce, brown sugar, mirin, ginger, and garlic in a small saucepan.
  2. Place the saucepan over medium heat. Stir constantly until the brown sugar dissolves completely and the mixture begins to simmer.
  3. Once simmering, slowly whisk in the cornstarch slurry.
  4. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes.
  5. Remove the sauce from the heat immediately. It will thicken slightly more as it cools.
  6. Use immediately as a glaze or marinade, or store in an airtight container in the refrigerator for up to two weeks.

Notes

  • For a thicker glaze, use 1.5 teaspoons of cornstarch instead of 1 teaspoon.
  • This sauce works well as a marinade for chicken, steak, or tofu for at least 30 minutes before cooking.
  • Use this sauce in place of bottled sauce for stir-fries, drizzled over rice bowls, or brushed onto grilled salmon.

Nutrition

Find it online: https://cookingbyfelix.com/homemade-teriyaki-sauce-recipe/