A simple homemade teriyaki sauce recipe using pantry staples. This bold and thick sauce works well as a marinade or a sauce for your favorite meats or vegetables.
There are many things I never considered making before, instead opting for the convenient bottled versions. Salad dressings, mayonnaise, and so on. I still buy bottled some of them, like mayonnaise, while others, like salad dressings, I make from scratch at home. Homemade Teriyaki sauce is one of these condiments that I enjoy making from scratch. It’s so simple and delicious that I wonder why I bought the store-bought kind!
This homemade teriyaki sauce recipe takes only minutes to prepare and tastes far superior to the jarred sauce. This sauce is delicious as a sauce alongside your favorite meats or as a marinade. I love how versatile it is!
- I use light brown sugar for brown sugar. You could also increase the amount of honey, but I think they both add different flavors, so I use both.
- I always use low-sodium soy sauce in my cooking. Tamari could also be used.
- If you like your sauce sweeter, use 2 tablespoons honey; otherwise, use one.
- Garlic: I prefer to use it because I always have fresh garlic on hand. Garlic powder could be substituted. You’ll need about 1/4 teaspoon if you do.
- Because I don’t always have fresh ginger on hand, I use ground ginger. However, if you have fresh, feel free to use it. If you substitute, you’ll need 1-2 tablespoons of fresh ginger.
- Cornstarch: This is the ingredient that will thicken your sauce. The sauce will thicken slightly, so cut this amount in half if you prefer a thinner sauce.
How to Make Teriyaki Sauce at Home
This recipe does not get any easier than this!
1st, combine all ingredients except the cornstarch and 1/4 cup of water in a mixing bowl. Whisk everything together and place over medium heat.
2: Combine the cornstarch and 1/4 cup water in a small mixing bowl.
3: Place the cornstarch mixture in a saucepan.
4: Continue to whisk until the sauce thickens.
How to Use This Homemade Teriyaki Sauce
This homemade teriyaki sauce is thicker than the bottled sauce, so it’s great on top of something, but I’ve also used it as a marinade. If you don’t want it as thick as a marinade, leave out the cornstarch and extra water.
Here are some of my favorite ways to use this sauce:
- Sauce for grilled chicken
- Serve with chicken pieces and broccoli over rice.
- As a salmon glaze
- incorporated into noodles
- In any stir-fry recipe
I usually make this teriyaki sauce as needed, but it’s also great to keep on hand for a quick dinner.
I keep it in the fridge in a mason jar. I usually try to finish it in a week or less, but it should last another 2-3 weeks if properly stored.
I have not tried freezing this, but I believe it would freeze well.
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