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.
Teriyaki Sauce Ingredients
- 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.
- 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.
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!
Make sure to save or pin this recipe, we’re pretty sure you’ll be coming back to it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Teriyaki Sauce on our Gypsy Plate… enjoy!
Try these other great sauces and marinades!
General Tso Sauce
Jamaican Jerk Marinade
Cuban Mojo Marinade
Indian Vindaloo Paste
Carne Asada Marinade
Greek Chicken Marinade
Moroccan Harissa Paste
Teriyaki Sauce Recipe (Teriyaki Marinade)
This easy homemade Teriyaki Sauce recipe is a flavor bomb, and is perfect as a marinade, stir fry sauce, or dipping sauce for Asian dumplings.
- 1/2 cup soy sauce
- 2 Tbsp rice vinegar or white vinegar
- 1/4 cup brown sugar
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp garlic, finely chopped
- 1 Tbsp ginger, finely chopped
- 1/2 tsp red chili flakes
- 2 tsp cornstarch
- 1/4 cup water
- 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.
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