Teriyaki Sauce
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Homemade teriyaki sauce is what you need if you’ve ever grabbed a bottle of teriyaki sauce from the store and thought “this is fine, I guess”. Because my teriyaki sauce recipe is *next level* and once you make it, you’ll never want to buy it again.
Teriyaki Sauce
This recipe is sweet, savory, a little sticky (in the best way), and comes together in just a few minutes. Like, barely enough time to preheat a pan kind of quick.
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You’re going to start putting it on everything!
Why You’ll Love This Sauce
This is one of those recipes that quietly upgrades your entire dinner game and also manages to feel too easy for how good it is.
- Ridiculously easy – microwave + whisk, that’s it
- Perfectly balanced – sweet, salty, garlicky goodness
- Thick and glossy – coats everything beautifully
- Better than store-bought – and you control the ingredients
Ingredients You’ll Need
- Fresh garlic
- Soy sauce
- Water
- Light brown sugar
- Rice wine
- Honey
- Cornstarch
- Fresh ginger
- Sesame oil
Step By Step Directions
In a microwave-safe bowl, whisk together everything except the water and cornstarch. Give it a cook in the microwave, stir, then mix your cornstarch with water and add it in.
Put it back into the microwave, with one quick stir halfway through. In just a few minutes, it thickens into that classic glossy teriyaki sauce we all love.
Tips & Tricks
If you want to tweak it, here are a few easy ways:
Like it thicker? Add a tiny bit more cornstarch slurry
Like it thinner? Stir in a splash of water at the end
Want more punch? Add extra ginger or garlic
Watching sodium? Use low-sodium soy sauce
Gluten free? Use a gluten-free soy sauce
How to Use Teriyaki Sauce
This sauce is wildly versatile, which is why I always like to have a jar in the fridge. Try it:
- Brushed over grilled or baked chicken
- Teriyaki glazed salmon or shrimp
- Tossed with stir-fried veggies
- Drizzled over rice or noodle bowls
- As a quick dipping sauce
Storage
Let the sauce cool completely, then store it in an airtight container in the fridge. It will keep for about one week, but realistically it won’t last that long.
More Delicious Teriyaki Recipes
How to Make Teriyaki Sauce
Teriyaki Sauce Recipe
Ingredients
- ½ cup soy sauce
- ¼ cup water
- ¼ cup light brown sugar unpacked
- 3 tablespoons rice wine
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 teaspoons minced fresh ginger
- 1 ½ teaspoons sesame oil
- 1 teaspoon minced fresh garlic
Instructions
- In a medium microwave-safe bowl, combine soy sauce, brown sugar, rice wine, honey, ginger, sesame oil, and garlic. Whisk well.
- Microwave for 1 minute. Remove and stir.
- In a small bowl, dissolve the cornstarch in the water. Add to the sauce and whisk to combine.
- Microwave for an additional 3 minutes, stirring halfway through the cook time, until the sauce thickens.
- Use immediately or let cool and store in an airtight container in the refrigerator for up to 1 week.
Notes
- Sauce will continue to thicken slightly as it cools
- Adjust thickness with water or additional cornstarch slurry as needed
- For lower sodium, use low-sodium soy sauce
- For gluten-free, make sure to use gluten-free soy sauce
Nutrition
Did You Make This Recipe?
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Tools We Love
- Mason Jars – Wide mouth mason jars are my favorite way to prepare and store dressings!
- Stick Blender – I love an emulsified salad dressing, so smooth and no whisking necessary.
Other Awesome Condiments and Sauces
- Bang Bang Sauce Recipe
- Recipe for Big Mac Sauce
- Buffalo Sauce Recipe
- Homemade Enchilada Sauce Recipe
- Hollandaise Sauce Recipe
- Chimichurri Recipe
- See all our best homemade sauce recipes and homemade condiment recipes!
Final Thoughts
This is one of those “why was I ever buying this?” recipes.
It’s fast, flexible, and makes everything taste better. Keep it in your back pocket for busy nights, lazy dinners, or anytime you need a quick flavor boost.
And fair warning, once you go homemade, it’s really hard to go back.
Frequently asked questions
Yes! Just whisk everything together (adding the cornstarch slurry at the end) and cook over medium heat until thickened.
You can, but the texture may change slightly. Give it a good stir after thawing.
Not as written—swap in a gluten-free soy sauce or tamari.
You can, but they add a lot of flavor. In a pinch, use powdered versions.
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