This easy homemade teriyaki sauce is perfect for stir-fries, chicken, salmon and all your Asian favorites. Ready in about 20 minutes and stores well for leftovers.
My family and I are preparing to move from Wisconsin back to Japan for my husband’s job. We’ve lived in Japan before and loved it, and I’m excited to explore the food culture there again. Lately I’ve been recreating many of our favorite Asian dishes at home, and this simple teriyaki sauce is one of the staples I keep coming back to.
This homemade teriyaki sauce is versatile and delicious — great for stir-fries, fried rice, roasted vegetables, grilled chicken, beef and more. It comes together quickly, keeps well in the fridge or freezer, and offers a fresher flavor than many store-bought bottles.
Kitchen Tools
- Small saucepan
- Measuring cups and spoons
- Whisk (a fork works in a pinch)
- Airtight storage container (mason jar or glass container for leftovers)
Ingredients
- Soy sauce — low-sodium works well, but regular soy sauce is fine
- Garlic and ginger — fresh minced garlic and ground or fresh ginger (fresh ginger adds more brightness)
- Sugar — a mix of brown and white sugar balances depth and sweetness
- Sesame oil — a little goes a long way for that toasty sesame note
- Water and cornstarch — to make a slurry and thicken the sauce
- Sesame seeds — optional, for texture and garnish
How to Make Teriyaki Sauce
- In a small saucepan, heat sesame oil over medium heat and add minced garlic and ground ginger. Cook just until fragrant, about 1–2 minutes.
- Add soy sauce, brown sugar, white sugar and ground black pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- While the sauce is simmering, whisk cornstarch and water together in a small bowl until smooth. The slurry will be thick—make sure there are no lumps.
- After the 10-minute simmer, slowly whisk the cornstarch slurry into the saucepan. Continue to simmer for another 4–5 minutes, stirring occasionally, until the sauce thickens to your liking.
- Stir in sesame seeds if using. Use the sauce immediately or cool and store for later.
Pro Tip
Whisk vigorously: Combine the cornstarch and water thoroughly so no lumps remain. When adding the slurry to the hot sauce, whisk quickly and continuously to keep the sauce smooth and prevent clumping.
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Common Questions
Store cooled sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently before using.
Yes. Freeze in ice cube trays for easy portioning, then transfer cubes to a freezer bag. The sauce freezes well for up to three months. Use frozen cubes directly in soups or slow-cooker dishes, or thaw in the fridge before adding to recipes.
How to Use Teriyaki Sauce
Teriyaki sauce is incredibly versatile: drizzle it over grilled salmon or chicken, toss it with roasted vegetables, or use it as a stir-fry sauce. It also makes a great glaze for kabobs, a finishing sauce for rice bowls, or a dipping sauce for dumplings and spring rolls.
- Grilled Chicken Teriyaki Kabobs: Brush skewered chicken and vegetables with teriyaki before and after grilling for a sticky, flavorful finish.
- Teriyaki Fried Rice: Stir a few tablespoons into fried rice for an easy one-pan meal loaded with veggies and protein.
- One-Pan Teriyaki Salmon and Snap Peas: Pan-sear salmon, glaze with teriyaki and serve with crisp snap peas for a quick weeknight dinner.
- Teriyaki Chicken & Broccoli: A simple, takeout-style meal you can make at home by tossing chicken and broccoli in the sauce until glazed.
I hope you enjoy this easy homemade teriyaki sauce and find many delicious ways to use it.
Happy eating!
Easy Homemade Teriyaki Sauce Recipe
Caitlyn Erhardt
Ingredients
- 6 Cloves Garlic, minced
- ½ tablespoon Ground ginger
- 1 tsp Ground black pepper
- ¼ cup Brown sugar
- 1 cup White sugar
- 1 ½ cups Low sodium soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Water
- 3 ½ tablespoons Cornstarch
- 1 teaspoon Sesame seeds (optional)
Instructions
- In a small saucepan, heat sesame oil and cook minced garlic with ground ginger over medium heat until fragrant (1–2 minutes).
- Add soy sauce, brown sugar, white sugar and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
- Whisk cornstarch and water together until smooth. It will be thick—mix thoroughly.
- Whisk the slurry into the simmering sauce and cook another 4–5 minutes until thickened. Stir in sesame seeds if using. Use immediately or cool and store.
Notes
Leftover Storage
Store cooled sauce in an airtight container in the refrigerator for up to 2 weeks.
Freezer Option
Freeze in ice cube trays for convenient portions, then transfer frozen cubes to a freezer bag. The sauce keeps up to 3 months in the freezer.
Yields approximately 2 cups of teriyaki sauce
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Nutrition
Carbohydrates: 14 g ·
Protein: 1 g ·
Fat: 1 g ·
Sodium: 587 mg
