Homemade Teriyaki Sauce is one of those easy, basic recipes every home cook should have in their back pocket. This sticky, sweet, and savory sauce is incredibly versatile-it works just as well for a quick chicken stir fry as it does as a wing glaze or dipping sauce.
Why This Recipe is the Best
This is the best teriyaki sauce because it's quick, easy, and adaptable. Whether you're going for a Japanese-inspired dinner, recreating Panda Express at home, or just looking for something delicious to drizzle over rice and salmon, this one's a keeper. It has that classic sticky, sweet-savory flavor we all love, with the option to make it spicy (hello, sriracha!) or low sugar with a simple tweak.
Unlike many store-bought sauces from Trader Joe's, Aldi, or authentic bottled brands, this version is DIY and fully customizable: you can make it thicker, double the garlic and ginger, or even make it soy-free. It's everything you want in a homemade teriyaki sauce-simple, quick, and just so good.
Make this recipe and add it to our teriyaki Salmon and our Salmon Bowls.
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Key Ingredients
Here are the standout ingredients that make this sauce shine.
- Tamari - Using a liquid amino makes the sauce gluten-free. Teriyaki sauce is not typically gluten-free. If that isn't an issue, you can easily use low-sodium, or regular soy sauce.
- Honey and brown sugar - This duo creates the perfect sticky-sweet balance. Use all honey for a low-sugar version or sub all honey with brown sugar for a deeper flavor.
- Garlic and ginger - For the most flavorful sauce, double both! Want a smoother sauce? Use ½ teaspoon garlic powder instead of minced garlic.
- Rice vinegar - Adds a slight tang and balances the sweetness.
- Cornstarch slurry - The secret to making the sauce thick and glossy. Use 2 tablespoons of cornstarch if making the low-sugar version.
- Optional sriracha - Add ½ to 2 teaspoons, depending on your spice tolerance. This transforms it into a spicy teriyaki sauce with a kick.
How to Make Homemade Teriyaki Sauce
Use these step-by-step instructions as a guide to get the best results.
- In a saucepan over medium heat, combine tamari (or soy sauce), water, rice vinegar, honey, brown sugar, ginger and garlic. Whisk to combine.
- In a separate small bowl, mix the 1 ½ Tablespoons of corn starch with the 1 ½ Tablespoons water to make a slurry. Add the slurry to the sauce and stir to combine.
- Bring the sauce to a boil. Boil for about 1-2 minutes or until it becomes translucent. Remove from the heat and use immediately or cool and use.
Helpful Hints
For a super smooth sauce, swap the fresh garlic with ½ teaspoon garlic powder.
Use freshly grated ginger for best flavor-this recipe shines when the ginger is bold!
Double the batch and freeze half-you'll want this on hand for stir fry, grilled chicken, or dipping.
Top Tip
Need a thicker sauce? Just heat it up and make another half batch of slurry. Add it in, bring to a boil, and simmer until it reaches your ideal consistency. It will thicken beautifully and stay sticky.
Recipe
Teriyaki Sauce
Ingredients
- ½ cup tamari or low sodium soy sauce, see note 1 below
- ⅓ cup water
- 3 Tablespoons honey or pure maple syrup
- 2 Tablespoons brown sugar see note 2 below
- 1 ½ teaspoons minced ginger or ½ teaspoon powder
- 2 teaspoons minced garlic or ¾ teaspoon powder
- 1 Tablespoon rice vinegar
- 1 ½ Tablespoon corn starch + 1 ½ Tablespoons water mixed together to make a slurry
Instructions
- In a saucepan over medium heat, combine tamari (or soy sauce), water, rice vinegar, honey, brown sugar, ginger and garlic. Whisk to combine. In a separate small bowl, mix the 1 ½ Tablespoons of corn starch with the 1 ½ Tablespoons water to make a slurry. Add to the sauce and stir to combine. Bring to a boil and boil 1-2 minutes, until the mixture has thickened and turned translucent. Remove from heat. This can be used immediately or cooled then stored in an airtight container for up to 4 weeks.
Notes
- Tamari is more flavorful than soy sauce and will make for a more flavorful sauce and also has less sodium than regular soy sauce. Low sodium soy sauce works just fine, but we recommend tamari for best results.
- American teriyaki sauce is typically quite sweet. This recipe is likely a little less sweet than teriyaki you'd buy at the store. To make one more similar to store bought, increase the brown sugar by 2 Tablespoons. For a less sweet teriyaki, use 1 ½ Tablespoons honey and 1 Tablespoon brown sugar.
Nutrition
How to Thicken Teriyaki Sauce
Want a thick teriyaki glaze? Use a cornstarch slurry! Mix cornstarch with cold water, then stir into the simmering sauce. If it's not thick enough after a few minutes, make a second half-batch of the slurry, stir it in, and continue cooking until the sauce becomes glossy and translucent.
How to Use Teriyaki Sauce
There are endless ways to use this delicious, authentic sauce:
- As a glaze for salmon, chicken, shrimp, or tofu
- Stirred into stir fry vegetables or noodles
- As a wing sauce (try it on crispy baked wings!)
- As a dipping sauce for potstickers, egg rolls, or tempura
- As a marinade for grilled meats-especially in a Hawaiian or island-style BBQ
Does Teriyaki Sauce Need to Be Refrigerated?
Yes-store leftovers in an airtight container in the refrigerator for up to 1 week. It will thicken slightly as it chills, but it can be reheated to loosen it up.
What's the Difference Between Soy Sauce and Teriyaki Sauce?
Soy sauce is a salty, umami-rich base made from fermented soybeans. Teriyaki sauce builds on that base with added sweeteners and vinegar to create a thicker, sweeter, and more complex sauce. Think of soy sauce as an ingredient and teriyaki as a finished product.
What to Make With Teriyaki Sauce
So many things! Some of our favorites:
- Teriyaki Chicken Wings
- Teriyaki Salmon Bowls
- Chicken Stir Fry
- Spicy Teriyaki Glazed Tofu
- Hawaiian Burgers with Teriyaki Glaze
- Trader Joe's Style Stir Fry with Pineapple
Andrea says
This homemade teriyaki sauce is amazing! Better than storebought and so easy to make.