Description
Make this quick homemade teriyaki sauce from pantry staples. It tastes much better than store-bought versions and works perfectly as a glaze or marinade for chicken, beef, tofu, or vegetables.
Ingredients
Scale
- 1/2 cup Soy Sauce or Tamari
- 1/2 cup Mirin (Sweet Rice Wine)
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Sake (optional)
- 1 teaspoon fresh Ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon Cornstarch mixed with 1 tablespoon cold water (slurry)
Instructions
- Combine the soy sauce, mirin, brown sugar, sake (if using), grated ginger, and minced garlic in a small saucepan.
- Heat the mixture over medium heat, stirring until the brown sugar dissolves completely.
- Bring the sauce to a gentle simmer. Let it cook for 2 to 3 minutes, allowing the flavors to blend.
- Whisk the cornstarch slurry one last time, then slowly pour it into the simmering sauce while whisking constantly.
- Continue to cook and whisk for about 1 minute until the sauce thickens to your desired consistency.
- Remove the pan from the heat. The sauce will thicken more as it cools.
- Use immediately as a glaze or marinade, or store it for later use.
Notes
- For a thicker sauce, increase the cornstarch slightly.
- You can substitute honey or maple syrup for the brown sugar if desired, but adjust the amount based on sweetness preference.
- This sauce keeps well in an airtight container in the refrigerator for up to two weeks.
- If you prefer a deeper flavor, use low-sodium soy sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce / Condiment
- Method: Stovetop Cooking
- Cuisine: Japanese Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 8g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg