Homemade Teriyaki Sauce
This easy teriyaki sauce recipe comes together in 10 minutes and is great way to add tons of flavor to stir fries, teriyaki chicken, and more!
Servings 8
Calories 76kcal
Cost $10
Equipment
- Saucepan
- whisk
- Mixing bowls
Ingredients
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon fresh ginger grated
- 1/2 teaspoon cornstarch + 3 Tablespoons of water
Instructions
- Add all ingredients (except cornstarch and water) to a saucepan over medium heat and whisk to combine.
- While the mixture in the pan heats up, make a slurry with the cornstarch and water in a separate small bowl.
- Add the slurry to the pot of sauce, whisking to incorporate.
- Simmer the sauce until it starts to thicken. It's ok if it starts to reach a boil, but don't boil hard. When the sauce has reached your desired consistency, remove from heat.
Video
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Yield - This recipe makes about 12 ounces of sauce; give or take, depending on how long you let it reduce while cooking.
- Storage - Homemade teriyaki sauce can last up to a week in an airtight container in the fridge.
- Variations - If you'd like to keep this recipe close to the traditional Japanese teriyaki sauce recipe, you can omit the garlic, ginger, and cornstarch slurry. We used regular granulated sugar in this recipe, but you could alternatively use brown sugar.
- Gluten-Free Substitution - Use Tamari instead of soy sauce to make this a gluten free recipe. Another option is to use coconut aminos.
Nutrition
Calories: 76kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 923mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 0.03IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.4mg