Making your own teriyaki sauce at home is easier than you think, and the flavor is so much better than store-bought!
With just a few simple ingredients, you can whip up a rich, sweet, and savory sauce that’s perfect for stir-fries, grilled meats, or even as a dipping sauce.
The best part? You control the ingredients, so no unnecessary preservatives—just pure, delicious teriyaki goodness.
Whether you’re drizzling it over chicken, salmon, or veggies, this homemade sauce will take your meals to the next level. Let’s get cooking!
Ingredients:
4 Garlic Cloves or roughly 12g
1/2 cup or 100g Brown Sugar
1 cup or 250ml Low Sodium Soy Sauce (if you don’t have low sodium soy you can dilute regular soy with water. Dilute it to your taste or up to 1/2 cup water 1/2 cup soy). Amazon Link – https://amzn.to/3I0g1Py
2 tbsp or 30ml Rice Vinegar
1/2 tsp or .5g Ground Ginger
2 tsp or 10ml Sesame Oil –
3 tbsp or 24g Corn Starch
4 tbsp or 60ml Water
1 tbsp or 9g Sesame Seeds
Makes roughly 1.5 cups or 375ml
Table of Contents
Instructions:
- Peel and finely dice the garlic cloves.
- Use the flat edge of a knife to smash them into a paste to release their flavors.
- In a saucepan over medium-high heat, add brown sugar, soy sauce, and rice vinegar.
- Stir well to combine.
- Mix in ground ginger and the prepared garlic.
- Add sesame oil and stir thoroughly.
- In a small bowl, whisk together cornstarch and water until smooth.
- Once the sauce starts to boil, stir in the cornstarch slurry.
- Continue stirring until the sauce thickens (about 1 minute).
- Remove from heat.
- In a dry pan over medium heat, toast sesame seeds until golden brown.
- Stir frequently to prevent burning.
- Stir the toasted sesame seeds into the sauce.
- Let cool slightly before using.
The above recipe is for a thick and sticky sauce. For a thinner sauce use less of the cornstarch slurry. Pour a small amount into the sauce- a little at a time- bring to a simmer to check the thickness. Continue this process until you reach the desired thickness.
