Easy Homemade Teriyaki Sauce
This teriyaki sauce is super simple and has all the flavors you love from Japanese restaurants. It’s salty, sweet, and garlicky with just a hint of ginger. You won’t run out of ways to use it up!
Servings: 1.5 cups (approx.)
Ingredients
- 1 cup water
- 1/3 cup low sodium soy sauce
- 4 TBSP brown sugar Both dark or light brown sugar work
- 1 TBSP honey
- 1 TBSP mirin
- 2 garlic cloves, minced or grated to a paste Can substitute 1/2 tsp garlic powder
- 1 tsp grated fresh ginger
Slurry, for thickening
- 2 TBSP corn starch
- 1/4 cup cold water
Instructions
- Add 1 cup of water to a saucepan along with the soy sauce, brown sugar, honey, mirin, garlic, and ginger. Heat it over medium heat until it comes to a low simmer, whisking it every few minutes. Bring the heat to low and let it simmer until the sugar dissolves completely.
- While the teriyaki sauce simmers, make a slurry by whisking the cornstarch and 1/4 cup of cold water in a small measuring cup or bowl. Whisk until there are no clumps left.
- Once the sugar has dissolved completely, whisk the slurry into the teriyaki sauce as it simmers, until the sauce thickens.
Notes
Reviving the sauce
- After refrigerating your teriyaki sauce or letting it sit for a while, it will thicken and become gelatinous. To liven it back up, transfer it to a saucepan and reheat it over low heat. Stir in a bit of water as needed. This will bring it to a nice and saucy consistency once again.
- This homemade teriyaki sauce will keep in the fridge in an airtight jar for 3-4 days due to the fresh garlic. If you want to extend the shelf life, swap out the fresh garlic for 1/2 tsp garlic powder instead and the sauce should last you up to 2 weeks.
Nutrition
Serving: 1TBSP | Calories: 19kcal | Carbohydrates: 4g | Protein: 1g
