I keep this homemade teriyaki sauce on standby because it makes chicken, rice bowls, veggies, and noodles instantly glossy, savory, and crave-worthy. One spoonful and dinner suddenly looks like takeout, only better.
I’m obsessed with this simple teriyaki sauce because it hits that glossy, salty-sweet spot I want on everything from chicken thighs to crispy tofu. The low sodium soy sauce keeps it bold without tasting like a salt lick, and fresh ginger gives it that sharp little kick that makes me keep swiping a spoon through the pan.
And honestly, store-bought bottles just don’t scratch the same itch. This one tastes punchy, sticky, and fresh, with enough richness to cling to rice, noodles, skewers, whatever I’m eating.
But the best part? It makes basic weeknight food feel worth sitting down for.
Ingredients
- Low sodium soy sauce keeps it salty and savory without making dinner taste like the ocean.
- Mirin adds that glossy sweetness you expect from good takeout-style teriyaki.
- Brown sugar brings cozy caramel vibes and helps the sauce taste rich, not flat.
- Honey makes it sticky in the best way, especially on chicken or salmon.
- Water keeps everything balanced so the sauce doesn’t punch you in the face.
- Cornstarch thickens it up fast, giving you that clingy, shiny coating.
- Garlic adds a sharp little kick that makes the sauce feel homemade.
- Fresh ginger keeps it bright, warm, and just a tiny bit spicy.
- Toasted sesame oil is nutty and bold.
Basically, it’s the finishing magic.
Ingredient Quantities
- 1/2 cup low sodium soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
How to Make this
1. In a small bowl whisk together 1/2 cup low sodium soy sauce, 1/4 cup mirin, 2 tablespoons packed brown sugar, and 1 tablespoon honey until the sugar begins to dissolve.
2. Stir in 1 clove minced garlic, 1 teaspoon grated fresh ginger, and 1 teaspoon toasted sesame oil.
3. Pour 1/4 cup water into a small saucepan and add the soy-mirin mixture.
4. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
5. In a separate small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water to make a smooth slurry.
6. Once the sauce is simmering, slowly whisk in the cornstarch slurry to the pan.
7. Continue to simmer and stir constantly for 1 to 2 minutes until the sauce thickens to your desired glaze consistency.
8. Remove from heat and taste, adjusting sweetness with a little more honey or brown sugar if needed.
9. Let the sauce cool slightly before using as a glaze, marinade, or dip.
10. Store any leftovers in an airtight container in the refrigerator for up to one week.
Equipment Needed
1. Measuring cups and spoons
2. Small mixing bowls (at least two)
3. Whisk
4. Small saucepan
5. Heatproof spatula or wooden spoon
6. Garlic press or chef knife and cutting board
7. Microplane or fine grater for ginger
8. Airtight container for storage
FAQ
Simple Teriyaki Sauce Recipe Substitutions and Variations
- Low sodium soy sauce: use tamari for gluten free or coconut aminos for a milder, slightly sweeter, lower sodium option.
- Mirin: substitute 1 tablespoon sake plus 1 teaspoon sugar per 1 tablespoon mirin, or use dry sherry or a sweet rice wine if available.
- Brown sugar: swap coconut sugar for a less refined option, or use maple syrup or agave syrup at about 3 1/2 teaspoons for each tablespoon replaced, reducing other liquid slightly.
- Cornstarch: replace with arrowroot or tapioca starch at a 1:1 ratio for thickening, or use potato starch but add at the end over low heat to avoid breakdown.
Pro Tips
1) Taste and tweak as it cooks. The balance of salty, sweet, and umami can shift as it reduces, so start with less sugar or honey than you think you need and add a little at the end after it has cooled slightly.
2) Control thickness by timing. If you want a pourable sauce, simmer just until it lightly coats the back of a spoon. For a sticky glaze, reduce a bit longer or add an extra half teaspoon of cornstarch slurry. Add the slurry slowly to avoid lumps.
3) Build deeper flavor with a quick toast. Warm the sesame oil briefly in the pan with the garlic and ginger before adding the liquid to bloom their aroma without burning them.
4) Use it in multiple ways and store smartly. Cool the sauce completely before refrigerating in an airtight jar; it will thicken as it chills. Gently rewarm and whisk before using so it loosens back up without breaking.
Simple Teriyaki Sauce Recipe
I keep this homemade teriyaki sauce on standby because it makes chicken, rice bowls, veggies, and noodles instantly glossy, savory, and crave-worthy. One spoonful and dinner suddenly looks like takeout, only better.
8
servings
59
kcal
Equipment: 1. Measuring cups and spoons
2. Small mixing bowls (at least two)
3. Whisk
4. Small saucepan
5. Heatproof spatula or wooden spoon
6. Garlic press or chef knife and cutting board
7. Microplane or fine grater for ginger
8. Airtight container for storage
Ingredients
1/2 cup low sodium soy sauce
1/4 cup mirin
2 tablespoons brown sugar, packed
1 tablespoon honey
1/4 cup water
1 tablespoon cornstarch
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon toasted sesame oil
Directions
- In a small bowl whisk together 1/2 cup low sodium soy sauce, 1/4 cup mirin, 2 tablespoons packed brown sugar, and 1 tablespoon honey until the sugar begins to dissolve.
- Stir in 1 clove minced garlic, 1 teaspoon grated fresh ginger, and 1 teaspoon toasted sesame oil.
- Pour 1/4 cup water into a small saucepan and add the soy-mirin mixture.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
- In a separate small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water to make a smooth slurry.
- Once the sauce is simmering, slowly whisk in the cornstarch slurry to the pan.
- Continue to simmer and stir constantly for 1 to 2 minutes until the sauce thickens to your desired glaze consistency.
- Remove from heat and taste, adjusting sweetness with a little more honey or brown sugar if needed.
- Let the sauce cool slightly before using as a glaze, marinade, or dip.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 38g
- Total number of serves: 8
- Calories: 59kcal
- Fat: 0.56g
- Saturated Fat: 0.08g
- Trans Fat: 0g
- Polyunsaturated: 0.18g
- Monounsaturated: 0.25g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 62mg
- Carbohydrates: 8.5g
- Fiber: 0.2g
- Sugar: 7.3g
- Protein: 1g
- Vitamin A: 0IU
- Vitamin C: 0.1mg
- Calcium: 10mg
- Iron: 0.12mg
