New York: You’re halfway through cooking dinner and suddenly realize—your stir-fry is missing that punch of flavor. Bottled teriyaki sauce? Too sugary, too salty, or worse, you forgot to buy it. Here’s the good news: you can make a bold, glossy teriyaki sauce at home in less than 10 minutes using just a few kitchen staples.
Homemade teriyaki sauce isn’t just more flavorful than store-bought—it’s also customizable, cleaner, and honestly kind of therapeutic to whisk together. You control the sweetness, the salt, and that perfect sticky finish that clings to everything from tofu to grilled chicken. Plus, no mystery ingredients.
In this guide, we’ll walk you through how to make teriyaki sauce from scratch, step-by-step. Whether you’re vegan, gluten-free, or just flavor-obsessed, this is the only teriyaki recipe you’ll ever need.
What Is Teriyaki Sauce Made Of?
Traditional Japanese-style teriyaki is made with soy sauce, mirin, sake, and sugar—but modern homemade versions adapt to what’s in your pantry. This version is a balance of salty, sweet, tangy, and umami—with no preservatives.
Common Ingredients:
- Soy sauce – base of umami flavor
- Brown sugar or honey – for sweetness
- Garlic & ginger – fresh or powdered
- Rice vinegar or apple cider vinegar – adds acidity
- Cornstarch slurry – thickens to that signature glaze
Want it gluten-free? Just swap regular soy sauce with tamari or coconut aminos.
How to Make Teriyaki Sauce from Scratch (Step-by-Step)
Ingredients:
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch + 1 tablespoon water (mixed separately)
- 2 garlic cloves, minced (or ½ tsp garlic powder)
- 1 teaspoon grated fresh ginger (or ¼ tsp ginger powder)
Optional: 1 tablespoon mirin or sake for authentic flavor
Instructions:
- Combine soy sauce, water, brown sugar, vinegar, garlic, and ginger in a small saucepan over medium heat. Stir well.
- Simmer for 3–5 minutes until the sugar dissolves and the mixture starts to slightly thicken.
- Add cornstarch slurry (mix of cornstarch + water) and stir constantly.
- Continue cooking for 1–2 minutes until the sauce thickens and gets glossy.
- Cool & store in a glass jar. Keeps in the fridge for up to 10 days.
- That’s it! You just made your own teriyaki magic.
How to Use Homemade Teriyaki Sauce
This sauce is super versatile. Try it with:
- Stir-fried veggies and tofu
- Teriyaki chicken bowls
- Grilled salmon or shrimp
- Teriyaki-glazed mushrooms
- Drizzle over sushi rice or rice noodles
Want a marinade? Just skip the cornstarch and use the thinner version to soak proteins before cooking.
How to Make It Vegan, Gluten-Free, or Keto
- Vegan: Use maple syrup instead of honey.
- Gluten-Free: Swap soy sauce with tamari or coconut aminos.
- Keto: Use a sugar substitute like monk fruit or erythritol.
This recipe works across most diets with a simple tweak.
Teriyaki sauce might sound like something you can only get from takeout, but once you’ve made it yourself, you’ll never go back. It’s rich, sticky, and endlessly customizable—and it seriously upgrades any dish. Whether you drizzle, dip, or marinate, homemade teriyaki brings bold flavor with just a handful of ingredients.
And the best part? It tastes like you actually planned dinner.
