Teriyaki Sauce
Ingredients:
- 120 ml (1/2 cup) soy sauce or tamari
- 60 ml (1/4 cup) water
- 41 g (3 tbsp) brown sugar
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 6 g (2 cloves) garlic
- 6 g (1 tbsp) grated fresh ginger
- 8 g (1 tbsp) cornstarch mixed with 30 ml water
Features:
20 minutes or less
Gluten-Free
Nut-Free
Nutrition:
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Mince the garlic and grate the ginger finely so they melt into the sauce rather than leaving large chunks — a microplane works well for the ginger.
Instructions:
- Combine the base: Combine the 120 ml (1/2 cup) soy sauce or tamari, 60 ml (1/4 cup) water, 41 g (3 tbsp) brown sugar, 30 ml (2 tbsp) rice vinegar, 15 ml (1 tbsp) sesame oil, 6 g (2 cloves) garlic, minced, and 6 g (1 tbsp) grated fresh ginger in a small saucepan.
- Simmer: Bring to a simmer over medium heat, stirring occasionally, for about 3-4 minutes.
- Thicken: Whisk together the 8 g (1 tbsp) cornstarch and 30 ml (2 tbsp) water in a small bowl until smooth, then whisk it into the sauce. Cook for 1-2 minutes, until the sauce thickens and turns glossy.
- Cool: Remove from heat and let cool slightly before using.
- Store: Store in the refrigerator for up to 2 weeks.
Common Mistakes: Adding the cornstarch directly to hot liquid — without pre-mixing it with cold water first, it clumps instead of thickening smoothly. Simmering too long before adding the slurry — over-reducing can make the sauce overly salty and concentrated.
Notes: Tamari is a great 1:1 swap for soy sauce if you need this gluten-free.
Tips: For a thicker, glaze-like consistency for stir-fries, let it simmer an extra minute or two after adding the cornstarch slurry.
Storage: Refrigerate in an airtight container or jar for up to 2 weeks.
Swaps: Maple syrup or coconut sugar can replace the brown sugar. Rice vinegar can be swapped for apple cider vinegar in a pinch.
Soy sauce or tamari — the salty, umami backbone of teriyaki; tamari makes this easy to keep gluten-free.
Brown sugar — balances the saltiness and gives the sauce its classic sticky-sweet glaze.
Cornstarch slurry — thickens the sauce into a glossy glaze that clings to whatever you toss it with.
Fresh ginger and garlic — add the aromatic depth that makes homemade teriyaki taste far better than bottled versions.
Teriyaki Sauce
Ingredients:
- 120 ml (1/2 cup) soy sauce or tamari
- 60 ml (1/4 cup) water
- 41 g (3 tbsp) brown sugar
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 6 g (2 cloves) garlic
- 6 g (1 tbsp) grated fresh ginger
- 8 g (1 tbsp) cornstarch mixed with 30 ml water
Equipments:
- Small saucepan
- Whisk
- Airtight jar, for storage
Features:
Why These Ingredients:
Soy sauce or tamari — the salty, umami backbone of teriyaki; tamari makes this easy to keep gluten-free.
Brown sugar — balances the saltiness and gives the sauce its classic sticky-sweet glaze.
Cornstarch slurry — thickens the sauce into a glossy glaze that clings to whatever you toss it with.
Fresh ginger and garlic — add the aromatic depth that makes homemade teriyaki taste far better than bottled versions.
Prep:
Mince the garlic and grate the ginger finely so they melt into the sauce rather than leaving large chunks — a microplane works well for the ginger.
Instructions:
- Combine the base: Combine the 120 ml (1/2 cup) soy sauce or tamari, 60 ml (1/4 cup) water, 41 g (3 tbsp) brown sugar, 30 ml (2 tbsp) rice vinegar, 15 ml (1 tbsp) sesame oil, 6 g (2 cloves) garlic, minced, and 6 g (1 tbsp) grated fresh ginger in a small saucepan.
- Simmer: Bring to a simmer over medium heat, stirring occasionally, for about 3-4 minutes.
- Thicken: Whisk together the 8 g (1 tbsp) cornstarch and 30 ml (2 tbsp) water in a small bowl until smooth, then whisk it into the sauce. Cook for 1-2 minutes, until the sauce thickens and turns glossy.
- Cool: Remove from heat and let cool slightly before using.
- Store: Store in the refrigerator for up to 2 weeks.
