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Quick & Easy 15-Minute Homemade Teriyaki Sauce: Better Than Store-Bought Glaze & Marinade

Close-up of thick, dark homemade teriyaki sauce with visible spice flecks in a small white ramekin.
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Make this sticky-sweet teriyaki sauce from scratch in just 15 minutes using simple pantry staples. It works perfectly as a marinade, a thick glaze for chicken or tofu, or a drizzle for weeknight meals.

Ingredients

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  • 1/2 cup low sodium soy sauce (shoyu)
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for slurry)

Instructions

  1. Combine the soy sauce, brown sugar, 1/4 cup water, rice vinegar, sesame oil, minced garlic, and ground ginger in a small saucepan.
  2. Bring the mixture to a simmer over medium heat, stirring until the brown sugar dissolves completely.
  3. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry.
  4. Pour the cornstarch slurry into the simmering sauce while whisking constantly.
  5. Continue to cook, stirring, for 1 to 2 minutes until the sauce thickens to a glossy, syrupy consistency.
  6. Remove the sauce from the heat. It will thicken more as it cools.
  7. Use immediately as a glaze or marinade, or store it in an airtight container in the refrigerator.

Notes

  • For a gluten-free teriyaki option, substitute tamari for the soy sauce.
  • This sauce is excellent for glazing chicken, salmon, or tofu.
  • Store your homemade teriyaki sauce in the refrigerator for up to two weeks.
  • If the sauce becomes too thick upon cooling, whisk in a teaspoon of warm water to reach your desired consistency.

Nutrition

Find it online: https://cookingbycarla.com/homemade-teriyaki-sauce-recipe-easy-glaze/