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Homemade teriyaki sauce in a white bowl with a small serving spoon.
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Teriyaki Sauce

This simple teriyaki sauce is delicious and easy to make. Serve it with your chicken, beef, seafood or your favorite stir fry bowls. Once you make homemade teriyaki sauce you won't go back to the store-bought kind.
Course Condiment
Cuisine Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Jill Machovsky

Ingredients

  • 2/3 cup Soy Sauce
  • 2 Tablespoons Rice Wine Vinegar
  • 4 Tablespoons Brown Sugar Packed
  • 4 cloves Garlic Minced (or 2 teaspoons Garlic Paste)
  • 1 teaspoon Ginger Paste
  • 1/2 teaspoon Red Pepper Flakes Optional, Adjust to Taste
  • 1/4 cup Water
  • 1 Tablespoon Cornstarch

Instructions

  • In a medium saucepan, add the soy sauce, rice wine vinegar, brown sugar, garlic (or garlic paste), ginger paste, red pepper flakes.
    2/3 cup Soy Sauce, 2 Tablespoons Rice Wine Vinegar, 4 Tablespoons Brown Sugar, 4 cloves Garlic, 1 teaspoon Ginger Paste, 1/2 teaspoon Red Pepper Flakes
    Ingredients in a sauce pan to make teriyaki sauce.
  • In a small bowl, mix the cornstarch with water until smooth. Pour the slurry into the saucepan with the other ingredients.
    1/4 cup Water, 1 Tablespoon Cornstarch
    Corn starch in a small bowl with water and a whisk.
  • Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to ensure the cornstarch doesn’t clump.
  • Allow the sauce to simmer for 2–3 minutes, stirring constantly, until it thickens to your desired consistency.
  • Use the sauce immediately as a glaze, stir-fry sauce, or dip. If storing, let it cool completely before transferring to an airtight container. Refrigerate for up to 1 week.
    Homemade teriyaki sauce in a canning jar.

Notes

Refrigerator Storage

  • Cool Completely: Let the sauce cool to room temperature before storing to prevent condensation and bacterial growth.
  • Use an Airtight Container: Store in a mason jar, glass bottle, or sealed plastic container to keep it fresh.
  • Shelf Life: Up to 1 week in the fridge. The sauce may thicken over time—just whisk in a splash of water or warm it slightly before using.

Freezer Storage

  • Freeze for Longer Storage: Pour into a freezer-safe bag or an ice cube tray for portioned servings.
  • Shelf Life: Up to 3 months in the freezer.
  • Thawing: Defrost overnight in the fridge or warm gently in a saucepan before using.
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