Description
A quick and easy recipe for homemade teriyaki sauce that enhances the flavor of your dishes.
Ingredients
Scale
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced or grated
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped green onions
Instructions
- In a small saucepan over medium heat, add the soy sauce, 1/4 cup water, rice vinegar, brown sugar, honey, garlic, ginger, sesame oil, and red pepper flakes. Stir well to combine all the flavors.
- Bring the mixture to a gentle simmer while stirring occasionally. Allow it to simmer for 2–3 minutes so the garlic and ginger infuse the sauce with flavor and the sugar fully dissolves.
- In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Slowly pour the slurry into the saucepan while whisking continuously.
- Let the sauce simmer for another 2–4 minutes, stirring constantly. It will begin to thicken and turn glossy. Once it reaches your desired thickness, remove it from the heat.
- Taste the sauce and adjust as needed—add a touch more honey for sweetness or a splash of vinegar for tang. Garnish with sesame seeds and chopped green onions if using. Use immediately or let it cool and store for later.
Notes
- This sauce can be stored in the refrigerator for up to two weeks.
- Perfect for stir-fries, marinades, or dipping sauces.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 3g
- Sodium: 240mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg