Homemade Teriyaki Sauce
This homemade teriyaki sauce is a glossy, savory-sweet glaze built from soy sauce, mirin, ginger, and garlic that clings beautifully to chicken, salmon, or vegetables. Making it from scratch lets you control the sweetness and skip the additives found in bottled versions. Brush it on grilled meats or toss it through a stir fry for an instant burst of umami.
- ⏱ 10 min
- 📊 easy
- 🍽 Family
Ingredients
- 120 ml soy sauce
- 60 ml mirin
- 3 tbsp sugar
- 1 tsp each garlic and ginger
- 1 tbsp cornstarch
Instructions
- In a small saucepan, combine 120ml of soy sauce, 60ml of mirin, 2 tablespoons of brown sugar, and 120ml of water, then stir to dissolve the sugar.
- Grate in 1 teaspoon of fresh ginger and 1 clove of minced garlic for aromatic depth.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and let it cook for about 3 minutes so the flavors meld.
- In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth to make a slurry.
- Slowly pour the slurry into the simmering sauce while stirring constantly, and continue to cook for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove from the heat and let it cool, during which it will thicken a little more, then store it in an airtight jar in the refrigerator for up to a week.
💡 Chef's tip
Mix the cornstarch with cold water into a slurry before adding it, because stirring dry cornstarch directly into the hot sauce will cause lumps that never fully dissolve.
Simmering with a cornstarch slurry thickens the sauce to a clingy glaze in minutes, so it coats food instead of running off like thin bottled teriyaki.
Nutrition (per serving)
- Calories: 60 kcal
- Protein: 2 g
- Carbs: 13 g
- Fat: 0 g
