Homemade Teriyaki Sauce

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Homemade Teriyaki Sauce is one of those secret weapons you’ll want to keep on hand. It’s bold, sweet, savory, and just the right amount of sticky—perfect for pouring over rice bowls, tossing with stir-fried veggies, or glazing your favorite protein. Once you see how quick and easy it is to make with pantry staples, you won’t want to go back to store-bought.

Thick homemade teriyaki sauce drizzles from a spoon into a small white bowl.

After constantly spending too much on takeout, I’m all into making Asian food at home. It’s easy, and the flavors are even better when I can tweak them to my taste. I love the control that comes with cooking at home—less sodium and sugar, more spice, extra garlic, or a splash of sesame oil for richness. Now that I keep staples like low sodium soy sauce, rice vinegar, and fresh ginger in my pantry, it’s simple to whip up all my favorite dishes whenever the craving hits.

One of my go-to staples is a batch of homemade teriyaki sauce. It’s a quick way to pull dinner together, whether I’m tossing it with noodles, drizzling it over a rice bowl or using it as a marinade for grilled chicken or salmon. I like knowing exactly what’s in it, and it tastes better than anything I’ve bought in a bottle. Once you try it, I bet you’ll be keeping a jar in your fridge too.

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Ingredients
Instructions
Variations/ Substitutions
Equipment
Storage
Top Tips
FAQ
Serving Suggestions
Related
RECIPE

Ingredients

Soy Sauce – Use regular soy sauce for a classic flavor or low-sodium if you want to cut back on salt. You can also use tamari or coconut aminos for something gluten free.
Brown Sugar – Light brown sugar adds a rich sweetness. Dark brown sugar will add a deeper flavor. Both are great options.
Honey – Adds natural sweetness and a sticky texture. Maple syrup can work as a substitute.
Rice Vinegar – Gives the sauce a mild tang. Apple cider vinegar can be used in a pinch, but the flavor will be slightly different.
Ginger – Fresh grated ginger gives the best flavor. You can use ginger paste or powdered ginger if needed, though fresh is more vibrant.
Garlic – Mince garlic cloves finely for the best flavor. Garlic powder can be used if fresh isn’t available, but it won’t be quite as bold.
Cornstarch + Water – Make a slurry to thicken the sauce. Arrowroot powder is a good alternative if you’re avoiding cornstarch.

See recipe card below for exact quantities and instructions.

Instructions

Sauce ingredients are simmered in a small pot.

Step 1: In a small saucepan, add soy sauce, water, brown sugar, honey, vinegar, ginger and garlic. Stir to combine. Bring to a gentle boil over medium heat. Mix cornstarch with 2 tablespoons of water to make a slurry. Stir into the sauce. Simmer for 1–2 minutes until thick and glossy. Remove from heat. Let cool slightly and use immediately or store in a jar in the fridge.

The cooled sauce is stored in a glass jar.

Step 2: Remove from heat. Let cool slightly and use immediately or store in a jar in the fridge.

Hint: While you can use powdered or paste ginger and garlic, fresh ingredients always provide better flavor.

Variations/ Substitutions

Make it Spicy – Add red pepper flakes, sriracha or a dash of chili garlic sauce for heat.
Make it Sweeter (or Less Sweet) – Increase the honey or brown sugar for a more pronounced sweetness, decrease for a more savory sauce.
Use Tamari or Coconut Aminos – Great gluten-free or soy-free substitutes for soy sauce.
Add Sesame Oil – Stir in a splash at the end for nutty depth and extra richness.
Use Fresh Pineapple Juice – Replace part of the water with pineapple juice for a tropical twist and natural sweetness.
Make it Vegan – Use maple syrup or agave instead of honey.
Use Garlic and Ginger Paste – Handy shortcuts if you're low on fresh ingredients.
Thicken Without Cornstarch – Use arrowroot powder or let the sauce simmer longer to reduce naturally.

Equipment

No special equipment is needed to make this sauce. I like to use a heavy-bottomed saucepan and store the sauce in a glass jar with a lid.

Storage

Store homemade teriyaki sauce in an airtight glass jar or container in the fridge for a week or so. Glass is best since it won’t absorb odors or stain, and it keeps the flavor fresh. Let the sauce cool before sealing and refrigerating. Give it a good stir or shake before using, especially if it thickens up as it chills.

You can also freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge and stir well before using.

Top Tips

Grate fresh ginger and mince garlic finely so they blend smoothly into the sauce.
Stir the cornstarch and water until fully dissolved before adding to avoid lumps.
Simmer the sauce gently to thicken without burning the sugars.
Taste and adjust the flavor with more sugar, vinegar, or spice as needed.
Let the sauce cool to room temperature before transferring to a storage container.
Make a double batch to keep extras on hand for quick meals.

FAQ

Can I use homemade teriyaki sauce as a marinade?

Homemade teriyaki sauce works great as a marinade for chicken, beef, pork, or tofu. Let it sit for at least 30 minutes before cooking.

Why is my sauce too thick or too thin?

If it’s too thick, stir in a splash of water. If it’s too thin, simmer it a little longer or add a bit more cornstarch slurry.

Serving Suggestions

This homemade teriyaki sauce adds bold, savory-sweet flavor to all kinds of dishes. Brush some over these crispy Air Fryer Chicken Legs before serving, or drizzle it on top of Easy Pork Stir Fry for an extra layer of flavor. It’s also great for giving a quick flavor boost to Cast Iron Skillet Chicken Breasts or juicy Air Fryer Steak Bites with Garlic Butter.

Want to change up seafood night? Try it with Air Fryer Cajun Salmon, just skip the Cajun seasoning and finish with a glaze of teriyaki instead.

Looking for other more sauce and condiment recipes? Try these:

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RECIPE

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