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I did a deep-dive on Asian condiments in culinary school, and teriyaki sauce was one of my favorite recipes to develop. I nailed down the 7 super-simple pantry ingredients you need to bring this popular Asian condiment to life, and you probably already have most of them on hand. If you can’t find Mirin (Japanese cooking wine), I tested a few successful substitutes that are listed below.
You’ll love this Teriyaki Sauce Recipe
This easy Teriyaki Sauce recipe can transform the most boring dishes into something fun and delicious. Whether you have a package of chicken breast in the freezer or a head cauliflower rolling around in your crisper drawer, Teriyaki Sauce is here to spice things up.
I love this recipe because it’s super simple, made with mostly pantry ingredients, and comes together fast. That means a homemade meal on the table on the busiest weeknights, and you’ll love it.
I love the combination of chicken (skillet-poached or leftover rotisserie chicken), baked rice, and roasted broccoli. Or try my freezer-friendly teriyaki chicken bowl. Stir-fries, fried rice, and pork chops are also delicious with a drizzle of teriyaki. Grab your chopsticks: dinner is done!
Table of Contents
What is teriyaki?
”Teriyaki” is technically a Japanese cooking method. It means to grill or broil foods with a sugar-mirin-soy sauce glaze, and teriyaki sauce derives it’s name from this technique. Teriyaki sauce often includes additional ingredient such as garlic, chili flakes for spicy, and cornstarch or other thickening agents.
Teriyaki Sauce Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Mirin: Mirin is a Japanese cooking wine that is widely available at grocery stores, Target, and Walmart. If you can’t find it, substitute 2 tablespoons dry white wine OR rice vinegar AND 1 teaspoon sugar for the 2 tablespoons mirin in this recipe.
- Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here (I usually pick up a tube of the garlic paste, too, if I’m going to make teriyaki sauce).
- Red pepper flakes: Maybe omit these if you’re feeding children (I always do) or add more if you love heat.
How to Make Teriyaki Sauce
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch.
- Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce). Remove from heat and cool the mixture to room temperature, or cover and refrigerate for up to one week (a mason jar works well). Bring to room temperature before using.
Teriyaki Sauce tips and variations
- Yield: This Teriyaki Sauce Recipe makes about 1 cup teriyaki sauce. Feel free to double the recipe to feed more or have leftovers.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Sweeteners: Substitute brown sugar for the white sugar. Stir in a teaspoon of honey, maple syrup, agave, or pineapple juice to the finished sauce.
- Garlic: Substitute ¼ teaspoon garlic powder for the fresh garlic clove if desired (or add garlic powder to taste).
- Teriyaki Chicken: For every 2 chicken breasts (about 1 ½ pounds), use ¼ cup teriyaki sauce. Marinade at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Grill or sauté the chicken breasts and serve with extra teriyaki sauce on the side.
- Hibachi Steak: Plain old meat and potatoes get a major flavor overhaul with this Hibachi Steak Cheesecake Factory copycat recipe. Juicy flank steak served with grilled wasabi potatoes and a delicious teriyaki sauce make this homemade version better than anything from the restaurant.
- More homemade sauces: For more Asian-inspired sauces, discover my easy Ginger Sauce, Vietnamese Nuoc Cham, or Thai Peanut Dressing.
Serving suggestions
Teriyaki sauce is an extremely versatile condiment! Try Teriyaki sauce recipe with chicken, shrimp, pork, steak, meatballs, noodles, veggies, and as a dipping sauce for appetizers. It’s great as a marinade, a stir fry sauce, and on turkey burgers with lettuce and grilled pineapple.
Storing leftover homemade teriyaki sauce
Store leftover homemade teriyaki sauce in an airtight container in the refrigerator for up to 4 days. And I know what you’re thinking: “Everything in this ingredients list is shelf-stable! Why isn’t this dressing shelf-stable, or why can’t it last for a month?” Ingredients interact when they are combined, and without stabilizers and preservatives, it’s just as perishable as any other “leftover.” I’m a ServSafe certified Food Safety Manager, and I love to follow the rules to keep you safe.
Frequently Asked Questions
Teriyaki sauce is made from a combination of soy sauce, sugar, mirin, ginger, and garlic. Some recipes add red chili flakes for spice, cornstarch for thickness, or honey as a finishing sweetener.
Choose a gluten free soy sauce such as tamari (always check your labels).
This homemade teriyaki sauce recipe uses cornstarch as a thickener. You could also use flour or arrowroot powder.
Unlike westernized versions that are sweetened with honey and flavored with garlic and ginger, traditional Japanese teriyaki sauce is made with sake (Japanese rice wine), soy sauce, mirin, and sugar.
“Teri” in teriyaki means luster or shine and “yaki” means grilled or broiled.
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Teriyaki Recipe
Ingredients
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons mirin (see note 1)
- 2 teaspoons fresh ginger grated (from one 6-inch piece, see note 2)
- 1 clove garlic minced
- 1/4 teaspoon red chili flakes optional (see note 3)
- 2 teaspoons cornstarch
Instructions
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce).
- Remove from heat and cool the mixture to room temperature, or cover and refrigerate for up to one week (a mason jar works well). Bring to room temperature before using.
Recipe Video
Notes
- Mirin: Mirin is a Japanese cooking wine that is widely available at grocery stores, Target, and Walmart. If you can’t find it, substitute 2 tablespoons dry white wine OR rice vinegar AND 1 teaspoon sugar for the 2 tablespoons mirin in this recipe.
- Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here (I usually pick up a tube of the garlic paste, too, if I’m going to make teriyaki sauce).
- Red pepper flakes: Maybe omit these if you’re feeding children (I always do) or add more if you love heat.
- Yield: This recipe makes about 1 cup teriyaki sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This recipe was awesome…not sure why Ian left that comment without first trying it. I had no issues at all, as a matter of fact everyone said it was a keeper and to make teriyaki wings again at the next function!
Thank you so much, Phil! I’m not sure why, either. I’m so glad you tried it despite the comment and loved it. Take care! ๐ – Meggan