Homemade Teriyaki Sauce Recipe

5 from 1 vote

Homemade Teriyaki Sauce Recipe

This rich and delicious teriyaki sauce is perfect for marinades, glazes, and stir-fries! Made with soy sauce, honey, garlic, and ginger, it delivers the perfect balance of sweet, savory, and umami. Ready in just 10 minutes, it’s fresher and tastier and sooo much better than store-bought!

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: Japanese

Diet: Gluten Free

Keyword: Gluten-free teriyaki sauce

Servings: servings

Calories: 30kcal

Author: Elena Elliott

Ingredients

½ cup tamari sauce or use soy sauce if gluten is not an issue.
¼ cup filtered water
2 teaspoons sugar I use raw organic sugar. You also can use honey instead.
1 tablespoon white vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves minced

Instructions

In a small saucepan, combine tamari sauce, water, minced garlic, raw sugar, and olive oil. Bring to a simmer over medium heat.
Let the mixture simmer for 5 minutes, stirring occasionally.
In a small bowl, whisk cornstarch (or tapioca/potato starch) with water until smooth. Slowly add this mixture to the saucepan, stirring continuously.
Simmer for an additional 3-4 minutes, or until the sauce thickens.
Remove from heat and allow to cool slightly before transferring to a glass jar for storage.
Optional: For a smoother sauce, strain through a sieve to remove any garlic pieces before adding the starch mixture.

Video

Notes

Storage: Store the sauce in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze the sauce in portions (e.g., using ice cube trays) and use within 3 months.
Thickening: If the sauce thickens too much after refrigeration or freezing, simply reheat gently over low heat and stir in a small amount of water until it reaches your desired consistency.
Gluten-Free Tip: Ensure that all ingredients, especially tamari sauce or soy sauce, are labeled gluten-free to maintain the recipe's gluten-free status.
Substitutes: You can use tapioca starch or potato starch as a 1:1 substitute for cornstarch. Keep in mind that tapioca starch may make the sauce glossier and stickier.

Nutrition