Homemade teriyaki sauce is a quick balance of salty soy, sweetness, and a little tang that you simmer into a glossy glaze. It beats bottled versions and lets you control the sweetness and saltiness. Here is a simple, reliable version for chicken, salmon, tofu, or vegetables.
What you'll need
- Soy sauce
- Sugar or honey
- Mirin or rice vinegar
- Garlic and ginger
- Cornstarch and water
- A small saucepan
- A whisk
Step by step
- Combine the baseIn a small saucepan, whisk together roughly half a cup soy sauce, a few tablespoons of sugar or honey, and a splash of mirin or rice vinegar.
- Add aromaticsStir in a little grated garlic and ginger for depth, adjusting to taste.
- Heat gentlyWarm the mixture over medium heat, stirring until the sugar dissolves and it just starts to simmer.
- Thicken with a slurryMix about a teaspoon of cornstarch with a tablespoon of cold water, then whisk it in and simmer until the sauce thickens and coats a spoon.
- Cool and useTake it off the heat, where it thickens a bit more as it cools, then brush it on cooked food or use it as a glaze.
Handy tips
- Add the cornstarch slurry gradually; the sauce thickens fast once it simmers.
- Use low-sodium soy sauce if you want to control the saltiness.
- A teaspoon of toasted sesame oil or a sprinkle of sesame seeds adds a nice finish.
FAQ
What thickens teriyaki sauce?
A cornstarch slurry, which is cornstarch mixed with cold water, thickens it into a glaze once simmered. The sugar also helps it turn glossy.
Can I make it without mirin?
Yes. A splash of rice vinegar with a little extra sugar, or a dry sherry, stands in for mirin's mild sweetness and acidity.
How long does homemade teriyaki keep?
Stored in a sealed jar in the fridge, it keeps for about a week. Stir or gently rewarm it if it thickens too much when cold.