Stunning 10-Minute homemade teriyaki sauce
You can easily make this superior homemade teriyaki sauce in minutes. Forget the bottled stuff; this recipe uses simple pantry staples to create a rich, glossy, and perfectly balanced glaze or marinade that tastes much better than store-bought versions.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 cup
- Category: Sauce/Condiment
- Method: Stovetop Simmering
- Cuisine: Japanese Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup Soy Sauce
- 1/2 cup Mirin (Japanese sweet rice wine)
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Fresh Ginger (grated)
- 1 clove Garlic (minced)
- 1 teaspoon Sesame Oil
- 1 tablespoon Cornstarch
- 2 tablespoons Cold Water
Instructions
- Combine the soy sauce, mirin, brown sugar, grated ginger, and minced garlic in a small saucepan.
- Heat the mixture over medium heat, stirring until the brown sugar dissolves completely. Do not let it boil vigorously yet.
- In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
- Pour the cornstarch slurry into the simmering sauce while continuously whisking.
- Continue to cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 to 2 minutes.
- Remove the pan from the heat. Stir in the sesame oil.
- Allow the sauce to cool slightly before using. It will thicken more as it cools.
Notes
- For a thicker glaze, increase the cornstarch to 1.5 tablespoons.
- You can substitute honey for brown sugar if you prefer a different sweetness profile.
- To make this sauce gluten-free, use tamari instead of soy sauce.
- This sauce works wonderfully as a marinade for chicken, beef, tofu, or salmon.
Nutrition
- Serving Size: 2 tablespoons
- Calories: Approx. 50
- Sugar: Approx. 7g
- Sodium: Approx. 400mg
- Fat: Less than 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: Approx. 12g
- Fiber: 0g
- Protein: Approx. 1g
- Cholesterol: 0mg
