Homemade Teriyaki Sauce
An easy homemade Teriyaki Sauce with sweet and spicy flavors and a thick, rich texture. You’ll use this in stir-fries, on grilled meats, and for appetizers!
This is one of those sauces that is truly better homemade than buying it from a bottle at the store.
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.
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 glaze.
The best part is, this unique, tasty sauce 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!
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Homemade Teriyaki Sauce
An easy homemade Teriyaki Sauce with sweet and spicy flavors and a thick, rich texture. You'll use this 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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