Homemade Teriyaki Sauce
A quick, versatile teriyaki sauce made with soy sauce, brown sugar, honey, ginger, and garlic. Thickens with a cornstarch slurry for a glossy finish. Ready in under 10 minutes.
Ingredients
Sauce
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar packed (or coconut sugar)
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 cloves garlic minced
- 1 tsp freshly grated ginger
- ⅓ cup water
- 1 tbsp cornstarch mixed with 2 tablespoons cold water slurry
Optional Garnishes & Additions
Instructions
- In a small saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water.
- Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Let it simmer very gently for 3–4 minutes to develop flavor.
- Whisk the cornstarch slurry, then slowly pour into the simmering sauce while whisking. Continue to simmer for 1–2 minutes until the sauce becomes glossy and thick enough to coat the back of a spoon.
- Taste and adjust sweetness, acidity, or heat. Remove from heat and let cool; the sauce will thicken slightly as it cools.
- Transfer to a jar and refrigerate for up to 2 weeks. Freeze in portions for longer storage.
Notes
- Substitute tamari for soy sauce to make it gluten-free.
- Use arrowroot instead of cornstarch for a clearer finish (same ratio).
- To deepen flavor, add a teaspoon of dark brown sugar or a touch of molasses.
- If sauce becomes too thick after refrigeration, whisk in a teaspoon of warm water to loosen.
Nutrition
Calories: 60kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.1gSodium: 550mgSugar: 10g
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