This Teriyaki Sauce recipe is going to be your new kitchen superstar! Skip the jarred stuff that might be tempting you at the supermarket, homemade is the only way to go… in just 10 minutes!
With just a few ingredients, you can whip up a marinade that rivals even the best Japanese restaurant. Just try it and see. Once you put this amazing flavor enhancer to use, your family is going to be asking for more!
We love all sorts of Asian foods at GypsyPlate. From our light and fresh Ground Turkey Stir Fry, to fiery Spicy Noodles, to the rich and hearty Japanese Beef Curry, we cant get enough of the flavors from the far east. And sometimes, all it takes is a simple marinade to make your taste buds go “WOW”.
Teriyaki Sauce is beautiful not only in its simplicity, but also its versatility. You can use it to marinate just about and protein of your choice, plus, we’ll give you some other usage ideas later in the post.
Ingredients
Here are the things you will need to make your own teriyaki sauce. For exact measurements, please see the recipe card at the end of this post.
- Soy sauce – Umami bomb.
- Rice vinegar – In its absence, use regular white vinegar. If you happen to have sake or mirin in your pantry, you can use them instead.
- Sesame oil – This makes a real difference.
- Brown sugar – To create that glaze.
- Honey – For additional sweetness and depth of flavor.
- Aromatics – Ginger + garlic + red chili flakes. Not traditional, but makes for some great tasting sauce.
- Cornstarch – To thicken the sauce.
Teriyaki Sauce Recipe
Combine all ingredients except cornstarch in a small sauce pan. Bring the mixture to a low boil, stirring continuously until the sugar is dissolved. Once boiling, lower the heat and simmer for 5 minutes.
Mix the cornstarch with a little water and add this to the sauce to thicken it. When its viscosity starts looking like duck sauce or Thai sweet chili sauce, it’s ready. Remove from heat and let cool.
How to Use Teriyaki Sauce
It’s perfect as a marinade and basting sauce for meats. In fact, we used it to make some great Teriyaki Chicken Skewers, which will be our next pot.
We also have a great recipe for Teriyaki Bowls, which are a fantastic meal prep option.
And let’s not forget Teriyaki Salmon. That’s one of my favorites!
You can also use it to marinade any other protein you like. For best results, marinate in a ziploc bag with as much air squeezed out as possible. Keep in the refrigerator until 30 minutes prior to cooking. Follow the chart below for ideal marination times:
- Beef: 4 hours to overnight
- Tofu: 4 hours to overnight
- Chicken: 2-12 hours
- Pork: 2-12 hours
- Fish: 20-30 minutes
- Shrimp: 10-15 minutes
If you don’t have time, even 30 minutes will add a lot of flavor. In the case you are marinating for less than one hour, do not refrigerate.
Teriyaki sauce is also great as a seasoning sauce for stir fry dishes, fried rice, or Asian noodles. Or, use it as a dip for Asian dumplings.
Leftovers and Storage
Whip up a big batch of this teriyaki marinade and keep it handy. Once you taste the results, you’ll be making teriyaki just-about-anything.
If you want to make the sauce ahead of time, or multiply the recipe for several meals, you can refrigerate it in an airtight container for a couple of weeks.
The next time you crave Asian flavors, skip the takeout and make your own right in your kitchen. This versatile Teriyaki Sauce is going to be the perfect addition to your repertoire!
Teriyaki Sauce on our Gypsy Plate… enjoy!
More great Asian sauces:
Stir Fry Sauce
General Tso Sauce
Sweet and Sour Sauce
Bulgogi Sauce
Yum Yum Sauce
Dumpling Sauce
Hunan Sauce
Yakisoba Sauce
Teriyaki Sauce Recipe (Teriyaki Marinade)
My easy homemade Teriyaki Sauce recipe is a flavor bomb, and is perfect as a marinade, stir fry sauce, or dipping sauce for Asian dumplings.
Ingredients
- ½ cup soy sauce
- 2 tablespoons rice vinegar or white vinegar
- ¼ cup brown sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- ½ teaspoon red chili flakes
- 2 teaspoons cornstarch
- ¼ cup water
Instructions
- Combine all ingredients except cornstarch in a small sauce pan. Bring the mixture to a low boil, stirring continuously until the sugar is dissolved. Once boiling, lower the heat and simmer for 5 minutes.
- Mix the cornstarch with a little water and add this to the sauce to thicken it. When its viscosity starts looking like duck sauce or Thai sweet chili sauce, it’s ready. Remove from heat and let cool.
Notes
- If you want to make the sauce ahead of time, or multiply the recipe for several meals, you can refrigerate it in an airtight container for a couple of weeks.
- Use the following times as a marinating guide:
Beef: 4 hours to overnight
Tofu: 4 hours to overnight
Chicken: 2-12 hours
Pork: 2-12 hours
Fish: 20-30 minutes
Shrimp: 10-15 minutes
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 59Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 878mgCarbohydrates 10gFiber 0gSugar 8gProtein 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
