This Teriyaki sauce is incredibly quick and simple to make. The recipe is reminiscent of Seattle-Style Teriyaki, where I was born and raised. Immigrant and restauranteur Toshihiro Kasahara is credited with creating his own unique spin on this dish in Seattle in the 1970’s, which really spurred what many restaurants across the US now serve as teriyaki- do a deep dive on that and you’ll find an interesting story of food history! This teriyaki sauce only requires a handful of pantry ingredients, that many people have constantly on hand, including soy sauce, sugar, apple cider vinegar, garlic, powdered ginger, and black pepper. A cornstarch slurry creates a thick and saucy consistency that’s perfect for glazing over grilled chicken or steak. It also works well as a dipping sauce or condiment over rice bowls. I’ve included three methods to make this sauce, one for use as a marinade, one for use as a glaze for meats, and the last for dipping or use as a condiment.
Ingredient and Equipment List
- Soy Sauce – You’ll want to use a soy sauce that you like the flavor of, since it’s the main flavor component. If possible, I also recommend a low-sodium variety since the concentrated flavor can sometimes concentrate the saltiness as well.
- Sugar– White granulated sugar gives this teriyaki sauce its signature sweet flavor and consistency.
- Vinegar – I suggest a high quality apple cider vinegar with the “mother”, like Braggs. I also make this recipe with rice vinegar and it’s delicious. Avoid all other types of vinegar.
- Garlic – You’ll use a clove of fresh garlic here. You could substitute garlic powder if you need to, but I do like the flavor and little pieces of the fresh garlic, so if I have it, I use it.
- Ginger – Unlike the preferred fresh garlic, either fresh or powdered ginger works just fine. I actually prefer powdered, since it distributes well and tastes great.
- Black Pepper – Freshly cracked black pepper gives flavor and a little bite.
How to Make Teriyaki Sauce
This is a simple walk-through to show you what is involved in making this recipe. Keep scrolling if you’d like to print off the full recipe card.
- In a medium saucepan, combine soy sauce, sugar, vinegar, garlic, ginger, and black pepper.
- Bring mixture to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, reduce heat to a simmer.
- Add cornstarch mixture and stir until sauce is thickened and bubbly, 1-2 minutes.
- Remove from heat. Use immediately or store it in the fridge in an air-tight container for up to 2 weeks.
Storing and Other Tips
- Store in the fridge in an airtight container for up to 2 weeks.
- Because of the sugar content in this sauce, I recommend basting grilled meats in the final minutes of cooking, so it doesn’t burn on the hot grill.
Can I thicken teriyaki sauce with something other than cornstarch?
Cornstarch is the preferred thickening agent for this recipe because it keeps the sauce glossy and smooth and doesn’t impart a flavor into the finished sauce.
Why is my Teriyaki Sauce so salty?
Over the years I’ve had a batch or two of this sauce turn out overly salty and I’ve realized that some soy sauces that are naturally high in salt result in the sauce turning out too salty. I suggest using a soy sauce that you are familiar with and already know you like, and perhaps a low-sodium one. Make sure you don’t boil your sauce for an extended period of time, either. That will cause it to reduce, and intensify.
Can this be used as a marinade?
Yes, this sauce can be used to marinate cuts of meat, or as a finishing glaze. When making this for a marinade, I like to leave out the cornstarch. While the meat is marinading, I’ll make another batch with cornstarch to use for glazing.
I have a wheat allergy, can this be made with liquid aminos?
Yes! Readers have reported success with making this teriyaki sauce recipe using liquid aminos.
Can I make this sauce sugar free?
I have experimented with using sugar substitutes in this recipe and I personally have not enjoyed the results. However you can certainly experiment with your favorite sugar alternatives and see if you like it!
Serving Suggestions
- Try this sauce in these Bacon-Wrapped Teriyaki Chicken Skewers
- Use it in this Teriyaki Chicken Alfredo Pasta (one of my favorite recipes!)
- My favorite use for this sauce is to glaze grilled chicken thighs. I take boneless skinless thighs and season with onion powder, garlic powder, black pepper, and just a tiny sprinkle of salt. Grill until just about to temperature (165°) and then turn down the heat and baste in teriyaki sauce, flipping each side once. You can also roast the thighs in the oven for 30-40 minutes at 425°, basting with sauce and flipping occasionally throughout cooking.
- Try serving Teriyaki Chicken Thighs with with this Sweet and Savory Coconut Rice.
- Try glazing teriyaki sauce over grilled flank steak and serve with rice and Grilled Honey-Sesame Bok Choy.
- For a Hawaiian style meal, make Teriyaki Chicken Thighs and serve with rice and Macaroni Salad.
Teriyaki Sauce
5 from 3 votes
This quick and easy teriyaki sauce recipe and glaze uses a handful of pantry ingredients to make a delicious and versatile Teriyaki sauce, great for glazing grilled meats or using as a condiment. Makes just under 1 cup of sauce as written.
Prep Time 5 minutes minutes
Cook Time 1 minute minute
Total Time 6 minutes minutes
ServingsServings1 -2 cups
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Ingredients
- 1/2 cup soy sauce low sodium if possible
- 1/2 cup sugar
- 1/4 cup apple cider vinegar I like Braggs
- 1 clove garlic pressed or very finely minced
- 1/2 teaspoon ground ginger or 1/2 tablespoons fresh
- 2-3 cracks freshly ground pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Optional: additional cornstarch and water- see note!
Instructions
In a medium saucepan, whisk together soy sauce, sugar, vinegar, garlic, ginger, and black pepper.
Bring to a boil over medium-high heat, stirring occasionally.
While sauce is heating, combine cornstarch and cold water in a small bowl.
When sauce comes to a boil, reduce heat to a simmer and add cornstarch mixture. Stir until sauce is thickened and bubbly, about 1-2 minutes.
Remove from heat use immediately, or store in the fridge in an air-tight container for up to 2 weeks.
Notes
DIPPING SAUCE OR CONDIMENT: This sauce is intentionally strong and seasoned as written. This works well for glazing meats where the flavor is dispersed. If I use this sauce as a condiment for dipping things, or to drizzle over food and I want a less intense sauce, I just add 1 cup of water to the mixture in step 1, and increase the cornstarch slurry to 1 1/2 tablespoon cornstarch and 1 1/2 tablespoon water. This method yields just under 2 cups of a more mild of sauce.
MARINADE: When making this sauce for a marinade, I like leave out the cornstarch slurry and mix all ingredients cold until the sugar is dissolved. Use this to marinate chicken thighs. I will whip up a second batch with cornstarch to use as the glaze after, or another option is, after your chicken is done marinating, you can then transfer the leftover liquid to a pan and cook fully on the stove top, thickening with the cornstarch at that point. You'll want to bring to a full boil and continue to simmer to fully cook, since it contains raw chicken juices.
Course: Condiments
Cuisine: Asian
Keyword: teriyaki sauce
Author: Our Best Bites
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