How to Make Teriyaki Sauce
An easy recipe for how to make Teriyaki Sauce. You’ll use this sweet and spicy glaze in stir-fries, on grilled meats, and for appetizers! Scroll down for a video tutorial.
Sometimes you have to trade taste for convenience, but don’t make that trade today. Homemade Teriyaki Sauce will always be better than store-bought.
Use it for your next stir-fry, yes. Of course. But dip grilled meats in it too, or drizzle it on a burger, or dip appetizers in it! This versatile sauce is as easy as it is delicious.
How do you Make a Honey Teriyaki Sauce?
I developed this sauce for my Hibachi Steak recipe. Inspired by a trip to the Cheesecake Factory, I knew I wanted to top my steak with a Teriyaki sauce so thick, it was more like a teriyaki glaze.
The best part is, this simple Teriyaki Sauce recipe comes from mostly pantry items.
The only ingredient you’ll need to buy fresh is ginger (I make this statement assuming you have some kind of garlic around).
Not familiar with mirin? It’s a Japanese cooking wine. It used to be really hard to track down, but now it’s at every grocery store in multiple brands. I love how the food evolution has made cooking easier!
This is a great make-ahead sauce, too. You can keep it in the refrigerator for a week. Just bring it to room temperature before using!
Need to know how to make a teriyaki marinade? Use this! Just marinade your chicken, beef, or pork in it for 30 minutes (or brush it on while grilling).
Save this Homemade Teriyaki Sauce to your “Sauces” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
How to Make Teriyaki Sauce
An easy recipe for how to make Teriyaki Sauce. You'll use this sweet and spicy glaze in stir-fries, on grilled meats, and for appetizers!
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons mirin
- 2 teaspoons fresh grated ginger (from one 6-inch piece, peeled)
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes
- 2 teaspoons corn starch
- 1 tablespoon honey
In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes (everything except corn starch and honey). Bring to a boil; reduce heat to simmer.
Remove 2 tablespoons sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes.
Remove from heat, stir in honey, and cool to room temperature, or cover and refrigerate for up to one week. Bring to room temperature before using.
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