Homemade Teriyaki Sauce

Three ingredients, five minutes. This homemade teriyaki sauce beats the bottled stuff every time. It’s the exact recipe from my childhood!

Chicken teriyaki was a staple dish during my childhood. We made it constantly because it a dinner nobody ever complained about.

Over the years, my parents would switch it up- a splash of pineapple juice one week, maybe some minced ginger another week, or a hint of garlic another time. But, the base sauce was always the same three ingredients.

Easy Teriyaki Sauce

I distinctly remember watching the sauce get back when I was 10 years old. At that point, my only frame of reference for “making a sauce” was watching Jacques Pepin and Julia Child make super labor intensive French sauces.

I figured all sauces just took time. Obviously, my mind was blown when I watched this teriyaki sauce finished in under 5 minutes. It completely rearranged my understanding of what a “homemade sauce” could be.

Recipe Highlights

• Just 3 main ingredients: equal parts sake, mirin, and reduced-sodium soy sauce (plus sugar)
• Ready in 5 minutes
• Easy to memorize recipe
• Versatile: use as a stir-fry sauce, marinade, or thicken further to make a glaze

Ingredient Notes

• Sake: Adds depth and a subtle sweetness. In a pinch, dry sherry works but it will taste a little different.
• Mirin: A sweet Japanese rice wine. Different from sake, and not interchangeable with rice vinegar. Look for it in the Asian foods aisle or an Asian grocery store.
• Soy sauce: I use reduced-sodium so the salt doesn’t overwhelm the other flavors. For gluten-free, swap in tamari.
• Sugar: Granulated sugar is the base, but brown sugar or honey both work well if you want a little extra depth.
• Cornstarch: This is what turns the sauce from thin liquid into that glossy, clingy teriyaki texture. Always dissolve it in cold water first (adding cornstarch straight to hot liquid gives you lumps, not a slurry).

Assembly

Step 1: Combine and dissolve. In a small saucepot, combine the sake, mirin, soy sauce, and sugar. Set over medium heat and cook just until the sugar dissolves.

Step 2: Make the slurry. In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until completely smooth, with no dry pockets of starch left.

Step 3: Thicken. Whisk the cornstarch slurry into the sauce. Bring the mixture to a boil (this is important, since boiling cooks off the raw, starchy taste and activates the cornstarch’s thickening power). Once it boils, remove from heat.

Step 4: Cool and thicken further. The sauce will look thinner than you expect right off the heat- that’s normal. It continues thickening as it cools, so don’t be tempted to add extra cornstarch at this stage.

Serving & Storage

The teriyaki sauce keeps well in the fridge for about a week, or you could just make another batch in 5 minutes. It will thicken further as it chills. To loosen, gently reheat in the microwave or in a small saucepan over low heat.

This sauce is terrific on any protein or vegetable. It’s wonderful with this barley rice bowl. In addition, the sauce makes for a delicious marinade. Thicken the sauce even more to use as a glaze for chicken wings, grilled fish, or baked tofu.

Related Recipes

• Baked Kimchi Cauliflower Rice
• Miso Butter Corn
• Asian Braised Beef (slow cooker or instant pot)