A rich, glossy, and flavorful homemade teriyaki sauce, perfect for glazing meats, drizzling over rice, or using as a dipping sauce. This thick and savory-sweet sauce is easy to make with simple pantry ingredients, delivering an authentic taste that’s far better than store-bought versions.
Why You’ll Love This Recipe
- Thick and glossy – Perfect for coating meats, stir-fries, or grilled dishes.
- Rich, balanced flavor – A perfect blend of sweetness, umami, and a touch of tang.
- Quick and easy – Ready in just 15 minutes with minimal effort.
- Versatile – Use it as a glaze, marinade, dip, or stir-fry sauce.
- No preservatives – A healthier, homemade alternative to bottled teriyaki sauce.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup water
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 1 teaspoon sesame seeds (optional)
Directions
- In a saucepan over medium heat, combine soy sauce, honey, brown sugar, water, rice vinegar, and sesame oil.
- Stir in garlic and ginger, then bring the mixture to a gentle simmer.
- In a small bowl, mix cornstarch with water to create a slurry.
- Slowly whisk the slurry into the sauce, stirring continuously until thickened.
- Remove from heat and let cool slightly.
- Stir in sesame seeds if desired and use immediately or store in an airtight container.
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
- Servings: 1 cup
- Calories: 90 kcal per serving
Variations
- Spicy Teriyaki Sauce – Add 1/2 teaspoon red pepper flakes or a dash of Sriracha for heat.
- Sweeter Version – Increase the honey or brown sugar slightly for extra sweetness.
- Thinner Sauce – Reduce or omit the cornstarch slurry for a pourable consistency.
- Citrus Twist – Stir in 1 tablespoon of orange juice for a fresh citrusy note.
- Low-Sodium Version – Use low-sodium soy sauce to reduce salt content.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator before use.
- Reheating: Warm in a saucepan over low heat, adding a splash of water if needed to loosen the consistency.
FAQs
Can I make teriyaki sauce without cornstarch?
Yes, you can reduce the sauce longer to thicken it naturally or use arrowroot powder as a substitute.
What can I use this sauce for?
It’s great for glazing chicken, beef, tofu, stir-fries, rice bowls, and even dipping sushi or dumplings.
Can I use white vinegar instead of rice vinegar?
Yes, but rice vinegar adds a more authentic mild tang. White vinegar may be slightly stronger.
How can I make this sauce gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Is this sauce too sweet?
If you prefer a less sweet version, reduce the honey or brown sugar slightly.
Can I make this sauce oil-free?
Yes, omit the sesame oil, though it adds a nice depth of flavor.
Will this sauce burn if I use it as a glaze?
Yes, because of the sugar content, it can burn at high heat. Brush it on in the last 5 minutes of cooking.
Can I use this as a marinade?
Absolutely! Let proteins marinate in the sauce for 30 minutes to 2 hours before cooking.
What type of soy sauce is best for teriyaki sauce?
Regular or low-sodium soy sauce works best for a well-balanced flavor.
Can I double this recipe?
Yes, simply double the ingredients and store any extra for later use.
Conclusion
This Thick Teriyaki Sauce is the perfect balance of sweet, savory, and umami flavors, making it a versatile addition to any kitchen. Whether used as a glaze, marinade, or dipping sauce, its rich and glossy texture enhances any dish. Try it with grilled meats, stir-fries, or rice bowls for an authentic homemade touch!
