Homemade Teriyaki Sauce

This easy Homemade Teriyaki Sauce is made in 10 minutes or less with simple pantry staples! This simple Japanese teriyaki sauce is one of my go-to sauces for marinades, glazes, dip, and stir fry recipes that tastes much better than store-bought. Here’s how to make teriyaki sauce at home!

This teriyaki sauce is such a versatile sauce. I use it for everything from my teriyaki chicken, teriyaki tofu, to teriyaki beef! Making your own restaurant-style teriyaki sauce is quick, easy, and so flavourful.

 

I highly recommend you make your own teriyaki sauce as you’re able to customize the flavour to suit your tastes. You can add more or less honey, soy sauce, orange juice, or garlic depending on what you’re in the mood for! Also, since it only makes around a cup of sauce, you don’t end up with a partly used jar living in the back of your fridge until the end of time.

There are two ways I make this: the first way is by simmering the sauce slowly until it’s thick, almost like honey, and the second is simmering the teriyaki sauce with some cornstarch so it thickens up in less time. Whichever way you pick, your homemade teriyaki sauce will come out perfectly! It’s truly the best teriyaki sauce and you’ll never want to buy a bottle again!

Ingredients You’ll Need

• soy sauce — use low sodium soy sauce.
• honey — if you would like for this to be vegan friendly, you can use maple syrup instead of honey.
• orange juice or pineapple juice — I prefer pineapple juice but orange juice is more accessible and budget friendly. You can use bottled orange juice or freshly squeezed.
• garlic — I recommend freshly minced garlic. However, depending on what you plan on using this teriyaki sauce for, you can use garlic powder instead for a smooth sauce.
• mirin — mirin is a Japanese sweet rice wine.
• optional: cornstarch to speed up the thickening of the sauce.

How to Make Teriyaki Sauce

• Add all the ingredients to a saucepan. Bring to a boil over medium-high heat then reduce the heat to medium and let it reduce until it’s thickened to your liking, stirring frequently.
• Use immediately or allow the sauce to cool before storing in an airtight container in the fridge for up to 5 days.

Recipe Tips and Notes

• A larger saucepan with more surface area speeds up the thickening process.
• Keep a close eye on the simmering sauce as the mixture gets bubbly and has bubbled over on me when I walked away from it.
• Cornstarch will decrease your simmering time by about half if you’re in a rush and want the sauce to come together faster.
• If you plan on using this teriyaki sauce as a teriyaki marinade, I recommend keeping the sauce on the thinner side. Also, be sure to let the sauce cool before using it as a marinade.

How to Use Teriyaki Sauce

Use this teriyaki sauce for stir fries, glazes, marinades, dips, and more! Here are some recipes I have that use teriyaki sauce:

• Teriyaki Chicken
• Teriyaki Beef
• Teriyaki Salmon (Air Fryer)
• Teriyaki Chicken Meatballs with Broccoli and Carrots
• Teriyaki Tofu
• Teriyaki Salmon
• Teriyaki Shrimp Stir Fry
• Sheet Pan Chicken Teriyaki
• Instant Pot Shredded Chicken Teriyaki
• Teriyaki Chicken Wings

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