Make the best homemade Teriyaki Sauce with this simple 6-ingredient recipe. This classic Japanese-style sauce is perfectly balanced—sweet, savory, and versatile—ideal for stir-fries, glazing grilled meats, marinating chicken, or finishing burgers and hot dogs. You can make it on the stove in about 10 minutes and keep it in the refrigerator for up to two weeks to add bold flavor to many dishes.
Table of contents
- Ingredients
- Instructions
- Recipe notes
- Ways to use it
- More sauce recipes
Teriyaki sauce is a pantry-friendly staple that brings bright, savory-sweet flavor to countless meals. Over the years I’ve used it in stir-fries, noodles, grilled skewers, Hawaiian-style burgers, and even as a finishing glaze for seafood. This straightforward homemade version uses just six ingredients and requires minimal hands-on time, delivering a fresher taste than most store-bought bottles.
Ingredients
- Soy sauce – Use low-sodium soy sauce to control saltiness. For a gluten-free option, substitute tamari or a certified gluten-free soy sauce.
- Mirin – A sweet Japanese rice wine that adds depth and mild sweetness. You can substitute sake or, in a pinch, a small amount of rice vinegar, though rice vinegar will taste tangier.
- Brown sugar – Adds caramelized sweetness and body to the sauce.
- Fresh garlic and ginger – Finely crushed garlic and grated ginger brighten the sauce with aromatic spice. If needed, 2 teaspoons of garlic-ginger paste can replace fresh.
- Cornstarch – Combined with cold water as a slurry, cornstarch thickens the sauce to a glossy finish.
Instructions
- Combine the soy sauce, mirin, brown sugar, crushed garlic, and grated ginger in a small saucepan set over medium-high heat. Whisk to blend the sugar, then bring the mixture to a gentle boil. Reduce heat slightly and simmer for 4–5 minutes to concentrate the flavors.
- Mix the cornstarch and cold water in a small bowl to form a smooth slurry. Slowly whisk the slurry into the simmering sauce until fully combined. Reduce the heat to medium and simmer for another 3–4 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
- Remove the pan from the heat and let the sauce cool. The sauce will continue to thicken as it cools. Once cooled, transfer to an airtight container and refrigerate.
Recipe notes
- Thickening: The sauce thickens as it cools. For a noticeably thicker glaze, increase both the cornstarch and water to 3 tablespoons each.
- Gluten-free option: Use tamari in place of soy sauce and check the mirin label to ensure it’s gluten free.
- Scaling: This recipe doubles easily for meal prep or larger batches.
- Storage: Keep the teriyaki sauce refrigerated in a sealed container for up to two weeks. Shake or stir before using if separation occurs.
Ways to use it
This teriyaki sauce is incredibly versatile—use it as a marinade, a finishing glaze, a stir-fry sauce, or a dipping sauce. Here are three practical ways to use it:
- Marinade: Allow the sauce to cool, then use half of the batch (about ¾ cup) to marinate up to 2 pounds of chicken breasts or thighs. Marinate for at least 30 minutes or up to 8 hours before grilling or baking.
- Glaze for grilled meats: Season the meat with salt and pepper and grill as usual. In the last 1–2 minutes of cooking, brush the teriyaki sauce over chicken, shrimp, or salmon to create a shiny, caramelized glaze.
- Stir fry sauce: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Stir-fry about 3 cups of mixed vegetables (bell peppers, broccoli, snap peas, onions, etc.) for 3–4 minutes, then add 1 pound of diced chicken and cook until nearly done. Pour the teriyaki sauce over the skillet, toss to coat, and cook 1–2 minutes more. Serve over rice or noodles and garnish with sliced green onions and sesame seeds.
Beyond these uses, this sauce pairs well with burgers topped with grilled pineapple, lo mein noodles, zoodle bowls, and skewers—anywhere a sweet-savory glaze or sauce is welcome.
More sauce recipes
If you enjoy making sauces from scratch, try other homemade options to elevate your meals. A few flavorful choices to explore include Carolina Gold BBQ Sauce, Chipotle Sauce, Jack Daniel’s BBQ Sauce, White BBQ Sauce, Stir Fry Sauce, and Orange Sauce. Making sauces at home lets you control sweetness, salt, and spice while keeping preservatives out of your food.
Carolina Gold BBQ Sauce
Chipotle Sauce
Jack Daniel’s BBQ Sauce
White BBQ Sauce
Stir Fry Sauce
Orange Sauce
Teriyaki Sauce
An easy, flavorful homemade teriyaki sauce made with six simple ingredients. Ready in about 10 minutes and perfect for marinades, stir-fries, and glazes.
Servings: 12 ounces
Prep Time: 10 minutes Total Time: 10 minutes
Author: Whitney Bond
Ingredients
- ½ cup low-sodium soy sauce (or tamari for gluten-free)
- ½ cup mirin (or sake)
- ¼ cup brown sugar
- 4 cloves garlic, crushed
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Heat a saucepan over medium-high heat. Add soy sauce, mirin, brown sugar, garlic, and ginger. Whisk to combine and bring to a simmer. Cook 4–5 minutes.
- Whisk cornstarch and cold water together in a small bowl until smooth. Pour the slurry into the simmering sauce and whisk to combine. Reduce heat to medium and simmer 3–4 minutes until thickened.
- Remove from heat and let cool. The sauce will thicken as it cools; for a thicker result, use 3 tablespoons each of cornstarch and water.
Notes
- To make this gluten-free, replace soy sauce with tamari and verify mirin is gluten-free.
- This recipe scales easily—double the ingredients for a larger batch.
- Store refrigerated in an airtight container for up to two weeks.
- Refer to the “Ways to use it” section above for ideas on marinating, glazing, or stir-frying with this sauce.
Nutrition Facts
Serving size: 1 ounce
- Calories: 45 kcal
- Carbohydrates: 11 g
- Protein: 1 g
- Sodium: 459 mg
- Sugar: 7 g