Homemade Teriyaki Sauce
This homemade teriyaki sauce comes together in just 15 minutes using simple pantry staples, delivering a brighter, cleaner flavor than anything store-bought. With the perfect balance of sweet, salty, and umami — powered by fresh ginger, garlic, and authentic mirin — this versatile sauce works beautifully as a glaze, marinade, stir-fry sauce, or dipping sauce, and keeps in the fridge for up to three weeks.
Equipment
- Small saucepan - 2-quart capacity
- Whisk - For mixing the cornstarch slurry
- Measuring cups and spoons
- Microplane grater - For grating fresh ginger
- Small bowl - For mixing the cornstarch slurry
- Glass storage jar - For storing leftover sauce
Ingredients
- 1/2 cup soy sauce - 120ml; use low-sodium if you prefer less salt
- 1/2 cup water - 120ml
- 1/4 cup mirin - 60ml; use hon mirin for best results
- 3 tablespoons brown sugar - 45g; or substitute honey for a different sweetness profile
- 2 tablespoons rice vinegar - 30ml
- 3 cloves garlic - minced; fresh is essential
- 1 tablespoon fresh ginger - grated; do not substitute with ground ginger
- 1 tablespoon cornstarch - 8g; for thickening
- 2 tablespoons cold water - 30ml; to mix with cornstarch — must be cold
- 1 teaspoon sesame oil - 5ml; optional but adds wonderful depth — use toasted variety
Instructions
- Mince the garlic, grate the fresh ginger using a microplane, and measure out all liquid ingredients. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to form a smooth slurry.
- Add the soy sauce, water, mirin, brown sugar, rice vinegar, garlic, and ginger to a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer, about 3–4 minutes.
- Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while whisking constantly. Continue to simmer for 2–3 minutes, stirring occasionally, until the sauce coats the back of a spoon.
- Remove from heat, stir in the sesame oil if using, and let cool for 5 minutes before transferring to a glass jar. The sauce will thicken further as it cools.
Notes
- Don't skip the mirin — it adds authentic sweetness that sugar alone can't replicate. If unavailable, substitute with 2 tablespoons rice vinegar plus 2 tablespoons sugar.
- Always use fresh garlic and ginger; powdered versions won't deliver the same bright, vibrant flavor.
- Mix the cornstarch slurry with cold water only — hot water causes immediate clumping.
- Whisk constantly when adding the slurry to prevent lumps and ensure a smooth sauce.
- The sauce thickens significantly as it cools — wait before deciding if you need more cornstarch.
- If the sauce becomes too thick, whisk in water one tablespoon at a time until you reach your desired consistency.
- For a gluten-free version, substitute tamari or coconut aminos for the soy sauce (verify other ingredients are also gluten-free).
- Store in an airtight glass jar in the refrigerator for up to 3 weeks. Always use clean utensils to prevent contamination.
- To freeze, pour into ice cube trays, freeze solid, then transfer cubes to a freezer bag for up to 3 months.
- For a spicy variation, stir in 1–2 teaspoons of sriracha or red pepper flakes; for a citrus twist, add 2 tablespoons fresh orange juice and 1 teaspoon orange zest.
Nutrition
Serving: 2tablespoonsCalories: 35kcalCarbohydrates: 7gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 640mgPotassium: 40mgSugar: 5gVitamin C: 1mgCalcium: 1mgIron: 2mg
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