Teriyaki Sauce Recipe

Make this simple Teriyaki Sauce Recipe to give your weekly meal plan a sweet and spicy kick. This easy homemade sauce is perfect on beef, chicken, veggies, noodles, and rice, and it's ready in about 15 minutes.

Course Pantry

Cuisine Asian

Prep Time 3

Cook Time 12

Total Time 15

Servings servings (1/4 cup each)

Calories 132kcal

Author Meggan Hill

Ingredients

1/2 cup soy sauce
1/2 cup granulated sugar
1/4 cup water
2 tablespoons mirin (see note 1)
2 teaspoons fresh ginger grated (from one 6-inch piece, see note 2)
1 clove garlic minced
1/4 teaspoon crushed red pepper flakes optional (see note 3)
2 teaspoons cornstarch

US Customary - Metric

Instructions

In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce).
Remove from heat and cool the mixture to room temperature, or cover and refrigerate for up to one week (a mason jar works well). Bring to room temperature before using.

Video

Notes

Mirin: Mirin is a Japanese cooking wine that is widely available at grocery stores, Target, and Walmart. If you can’t find it, substitute 2 tablespoons dry white wine OR rice vinegar AND 1 teaspoon sugar for the 2 tablespoons mirin in this recipe.
Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here (I usually pick up a tube of the garlic paste, too, if I’m going to make teriyaki sauce).
Red pepper flakes: Maybe omit these if you’re feeding children (I always do) or add more if you love heat.
Yield: This recipe makes about 1 cup teriyaki sauce.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition