Teriyaki Sauce
This simple teriyaki sauce is glossy, salty-sweet, and ready in about 15 minutes. Brush it on chicken, spoon it over rice bowls, or use it as a quick stir-fry sauce.
- Total time
- 15 min
- Yield
- About 1 cup, enough for 6 to 8 servings
- Difficulty
- Easy
Prep 5mCook 10mJapanese-AmericanQuick
Teriyaki sauce is one of those fridge-door helpers that can turn plain rice, vegetables, tofu, fish, or chicken into a satisfying meal. This version uses pantry-friendly ingredients and cooks quickly on the stovetop.
Traditional Japanese teriyaki is often a glaze made with soy sauce, mirin, sake, and sugar. Many home-style versions, especially outside Japan, add garlic, ginger, and a little cornstarch for a thicker sauce. This recipe gives you that familiar glossy finish while keeping the method simple.
Use it as a finishing sauce rather than a long marinade. Because it contains sugar, it can burn over high heat, so it works especially well brushed on near the end of cooking or simmered briefly with cooked ingredients.
01What you'll need
Ingredients
11 items · About 1 cup, enough for 6 to 8 servings
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, or water
- 3 tablespoons packed brown sugar, or granulated sugar
- 1 tablespoon honey
- 1 teaspoon finely grated fresh ginger
- 1 small garlic clove, finely grated or minced
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil, optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
02How to make it
Step-by-step
1. Measure the liquids
Add the soy sauce, mirin, sake or water, brown sugar, honey, ginger, garlic, and rice vinegar to a small saucepan. Stir well so the sugar starts to dissolve before the pan goes on the heat.
2. Warm the sauce
Set the saucepan over medium heat. Bring the mixture to a gentle simmer, which means small bubbles should rise around the edges without the sauce boiling hard.
3. Simmer for flavor
Cook for 3 to 4 minutes, stirring now and then. This softens the garlic and ginger and helps the sugar melt fully into the sauce.
4. Make the slurry
In a small bowl, stir the cornstarch with the cold water until smooth. This is called a slurry. It prevents the cornstarch from clumping when it goes into the hot sauce.
5. Thicken the sauce
Slowly pour the slurry into the simmering sauce while whisking or stirring constantly. Cook for 1 to 2 minutes, until the sauce turns glossy and lightly coats the back of a spoon.
6. Finish and taste
Stir in the sesame oil, if using. Taste the sauce carefully. If it tastes too salty, add 1 to 2 tablespoons of water. If you want it sweeter, add another teaspoon of honey or sugar and simmer for 30 seconds.
7. Cool and use
Remove the saucepan from the heat and let the sauce cool for a few minutes. Use it warm, or transfer it to a clean jar and refrigerate it for later.
03From our kitchen
Cook's tips
- Make-ahead: Teriyaki sauce is a great make-ahead condiment. Cook it, cool it, and store it in a clean jar before you need it.
- Storage: Refrigerate for up to 1 week. Stir before using, as it may thicken more as it chills.
- Freezing: Freeze in small portions for up to 2 months. Ice cube trays work well. Thaw in the fridge or warm gently in a small pan.
- To make it gluten-free: Use tamari labeled gluten-free instead of soy sauce. Check the mirin label too, as some brands contain additives with gluten risk.
- No mirin: Use 1/4 cup water plus 1 tablespoon sugar in place of the mirin. The flavor will be simpler but still useful.
- No sake: Use water. Sake adds depth, but the sauce still works without it and stays family-friendly because it is only a small amount and is simmered briefly when used here; choose water if you prefer no alcohol at all.
Cook's note
This sauce is designed to be a pourable glaze. For a thinner marinade, skip the cornstarch slurry. For a thicker dipping sauce, simmer it 1 minute longer after adding the slurry, but watch closely so it does not become gummy.
04Frequently asked
Questions & answers
Can I use this teriyaki sauce as a marinade?
Yes, but it is fairly sweet, so do not marinate delicate foods for too long. Try 15 to 30 minutes for fish or tofu, and 1 to 4 hours for chicken. Pat the food dry before cooking to help prevent burning.
Why did my teriyaki sauce get too thick?
It may have simmered too long after the cornstarch was added. Whisk in warm water, 1 tablespoon at a time, until it reaches the texture you like.
Can I make teriyaki sauce without cornstarch?
Yes. Skip the cornstarch and simmer the sauce for 6 to 8 minutes, until it reduces slightly. It will be thinner and more like a glaze than a bottled-style sauce.
Is teriyaki sauce spicy?
Not usually. This recipe is not spicy. If you want heat, add a pinch of red pepper flakes, a small spoonful of chili garlic sauce, or a few drops of chili oil.
What can I put teriyaki sauce on?
Use it on grilled or pan-cooked chicken, salmon, shrimp, tofu, roasted vegetables, noodles, rice bowls, or stir-fries. Add it near the end of cooking so the sugar does not scorch.
05Per serving
Nutrition facts
Nutrition Facts
About 1 cup, enough for 6 to 8 servings
Amount per serving
% Daily Value*
- Total Fat1.7 g
- 2%
- Saturated Fat0.2 g
- 1%
- Cholesterol0 mg
- 0%
- Sodium6607 mg
- 287%
- Total Carbohydrate73 g
- 27%
- Dietary Fiber1.5 g
- 5%
- Total Sugars58 g
- Protein11 g
- 21%
- Vitamin D0 mcg
- 0%
- Calcium92 mg
- 7%
- Iron2.6 mg
- 14%
- Potassium366 mg
- 8%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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