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Hibachi steak with grilled wasabi potatoes on a blue platter with teriyaki sauce being poured onto it.

How to Make Teriyaki Sauce

Keep a jar of this homemade Teriyaki Sauce in your refrigerator, and your monthly food budget will thank you. It’s a delicious miracle worker on just about anything that could use a little sweet and spicy kick, and gives carryout a serious run for its money.
Course Pantry
Cuisine Asian
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 6 servings
Calories 101kcal


  • 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 or agave


  • 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.



Calories: 101kcal