Glossy, sweet-savory glaze from scratch
Teriyaki Sauce Homemade
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
8
1 cup
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A glossy, perfectly balanced teriyaki sauce with soy, mirin, and brown sugar. This homemade version puts bottled teriyaki to shame with fresh ginger and garlic.
Cuisine: Japanese
Category: Side Dish
Difficulty: Easy
Cost: $
Dietary: Dairy-Free
Quick Summary
15 min total time|8 servings|Easy difficulty
A glossy, perfectly balanced teriyaki sauce with soy, mirin, and brown sugar. This homemade version puts bottled teriyaki to shame with fresh ginger and garlic.
JapaneseDairy-Free
Sarah Chen
(Updated )
Homemade teriyaki comes together in minutes and tastes worlds better than store-bought. The sauce reduces into a thick, glossy glaze that clings beautifully to chicken, salmon, or stir-fries.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
Instructions
- 1
Combine soy sauce, mirin, brown sugar, ginger, and garlic in a small saucepan.
- 2
Bring to a simmer over medium heat, stirring until sugar dissolves.
- 3
Cook for 5 minutes to let the flavors meld and the sauce reduce slightly.
- 4
Stir the cornstarch slurry and pour into the simmering sauce, stirring constantly.
- 5
Cook 1-2 minutes until thickened and glossy, then remove from heat and cool slightly.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
MirinRice vinegar + extra sugar
Use 2 tbsp rice vinegar and 1 tbsp extra sugar
Brown sugarHoney
Adds a slightly floral sweetness
Tips & Storage
Pro Tips
For a smoother sauce, strain out the ginger and garlic after cooking.
Double the batch and freeze in portions for quick weeknight meals.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in a sealed jar for up to 2 weeks. Freezes for 3 months.
Reheating
Warm gently over low heat, adding a splash of water if too thick.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories45
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates0g
Fat9g
Fiber640mg
Sugar0g
Sodium7g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip the mirin?
- Substitute 2 tbsp rice vinegar plus 1 tbsp sugar.
- Is this gluten-free?
- Use tamari instead of soy sauce for a gluten-free version.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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