Our Homemade Teriyaki Sauce recipe is so easy you won’t buy store-bought ever again! This simple teriyaki sauce uses just 5 ingredients and is ready in less than 5 minutes.
If you’ve ever been to a Japanese restaurant or had Hibachi you know just how good real homemade teriyaki sauce can be. I’m not talking about the sugary stuff in the store. This teriyaki sauce is so easy to make and you can use it as a marinade, dipping sauce, or glaze.
Why you’ll love this recipe: This recipe uses just 5 ingredients and takes 5 minutes to prepare. If you love traditional Japanese Teriyaki Sauce you’ll love our less alcohol take on the traditional recipe.
WHY WE DON’T USE SAKE
When we make it with Sake our kids don’t enjoy it as much and since they like to eat it by the spoonful we don’t mind limiting the alcohol content. You can swap the water and the rice vinegar for Sake in the same amount to create an Authentic Japanese Teriyaki Sauce.
HOW TO MAKE AUTHENTIC JAPANESE TERIYAKI SAUCE
To make Authentic Japanese Teriyaki Sauce you’ll combine 1/2 cup of Mirin 1/2 cup of Soy sauce a 1/2 cup of Sake and 1/4 cup sugar. We swap out the Sake for water and rice vinegar.
Ingredients you’ll need:
- Low Sodium Soy Sauce – You could also use coconut aminos or tamari to make it gluten free.
- Rice Vinegar – We use this in place of Sake and it works really well!
- Mirin – This along with sugar gives the sauce it’s sweet flavor. It does contain alchohol, but it’s much lower than Sake.
- Sugar – To add more sweetness you add sugar, you can add more or less depending on how sweet you like your teriyaki sauce.
- Cornstarch – Japanese sauce is usually pretty thin and our family likes it a little thicker. This is completely optional.
HOW TO USE TERIYAKI SAUCE
Teriyaki sauce is extremely versatile. You can use it for your favorite vegetable side dishes, on your favorite proteins, or even in a stir fry.
- If you want a thicker sauce use more cornstarch, if you want a thinner sauce start with a little at a time. The sauce will thicken up a little once it cools. As written the recipe is on the thinner side and not so much like a thick teriyaki sauce that you’d buy in the store.
Absolutely! You can add garlic, ginger, scallions, and even chili flakes for heat. If you want it without the bits and pieces you can also strain them out using a strainer after cooking.
This teriyaki sauce tastes like the stuff at your favorite hibachi or Japanese restaurant.
We typically use it up within 2-3 days but have stored up to a week for meal prep. Leftover teriyaki sauce should be stored in a container in the refrigerator
What to serve with teriyaki sauce
- Roasted Baby Boy Choy with Ginger and Garlic Sauce
- Broccoli Mushroom Stir Fry
- Scallion Pancakes with Dipping Sauce aka Cong You Bing (Video)
- Grilled Vegetable Kabobs with Teriyaki Glaze
- Chinese Garlic Sauce
Homemade Teriyaki Sauce Recipe
- 1/2 cup mirin
- 1/2 cup soy sauce low sodium, can also use coconut aminos
- 1/3 cup water
- 2 1/2 tablespoons rice vinegar
- 2-3 tablespoons cornstarch
- 4-6 tablespoons water
- Combine ingredients in a small sauce pan aside from the cornstach and 2 tablespoons of water.
- Once the sugar is dissolved, combine the cornstarch and water and gently stir it into the sauce pan.
- Simmer until desired thickness, add more cornstarch if you like it thicker.
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