Description
A quick and easy recipe for a sweet and savory homemade teriyaki sauce that elevates any dish.
Ingredients
Scale
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/2 cup water
- 1/4 cup packed light brown sugar
- 2 tbsp honey (or maple syrup)
- 1 tbsp unseasoned rice vinegar
- 2 cloves fresh garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tbsp cornstarch
- 2 tbsp cold water (for slurry)
- 1/2 tsp toasted sesame oil (optional, for aroma)
Instructions
- In a medium saucepan, whisk together the low-sodium soy sauce, 1/2 cup water, packed light brown sugar, honey (or maple syrup), and unseasoned rice vinegar. Add the minced fresh garlic and grated fresh ginger.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking occasionally until the brown sugar has fully dissolved. This should take about 3-5 minutes.
- While the sauce simmers, in a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until a smooth slurry forms. Ensure there are no lumps.
- Once the sauce is simmering and the sugar is dissolved, slowly pour the cornstarch slurry into the saucepan while continuously whisking. Continue to whisk gently as the sauce thickens. Allow the sauce to simmer for another 5-7 minutes, continuing to whisk periodically, until it reaches your desired thickness. It should be thick enough to coat the back of a spoon. Remove the saucepan from the heat. If using, stir in the toasted sesame oil. Allow the sauce to cool completely before transferring to an airtight container.
Notes
Store homemade teriyaki sauce in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 12g
- Sodium: 590mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg