Homemade teriyaki sauce
- Preparation 5 min
- Cooking 3 min
- Servings About 1 cup
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🍶 The glossy sauce that makes ALL the difference
A good homemade teriyaki sauce is a secret weapon. The kind you pull out when you want to turn a simple dinner into something seriously solid. Perfectly salty, lightly sweet thanks to brown sugar and maple syrup, with the punch of fresh ginger, garlic and just enough acidity to wake everything up. In just a few minutes, it turns glossy, rich and perfectly clingy.
This sauce is ideal for chicken, beef, pork, shrimp, salmon, but also tofu, tempeh and stir-fried vegetables. It works as a quick marinade, a finishing sauce, a BBQ glaze or simply poured over a bowl of rice or noodles. Simple, fast and incredibly versatile. A staple to always keep in the fridge.
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✨ Stir regularly from the start
Since the cornstarch is already diluted in water, simply stirring regularly as the sauce heats up is enough to keep it smooth and lump-free.
🔥 Don’t overcook it
The sauce continues to thicken as it cools. Remove it from the heat as soon as it coats the back of a spoon.
🍋 Adjust the balance at the end
Taste once warm and tweak with a little extra lime juice or black pepper if needed.
🥢 Ninja-level versatility
Perfect as a short marinade, finishing sauce or glaze at the end of cooking. For marinades, this thinner version works best.
🧊 Storage
Keeps for up to 1 week in the refrigerator in an airtight container.
Ingredients
- ½ cup (125 ml) tamari
- ¼ cup (60 ml) brown sugar
- ¼ cup (60 ml) water mixed with 3 tsp (15 ml) cornstarch
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) mirin
- 2 tsp (10 ml) fresh ginger, finely grated
- 1 tsp (5 ml) sesame oil
- 1 large garlic clove, finely minced
- Juice of ½ lime
- Freshly ground black pepper
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Preparation
- Add all the ingredients to a small saucepan and mix well.
- Bring to a boil over medium heat, stirring constantly, then reduce the heat.
- Simmer for 2 to 3 minutes, until the sauce thickens and becomes glossy. Remove from the heat and let cool slightly before using.
Yes. Low-sodium soy sauce works very well.
That’s normal. Simply stir in a small splash of warm water to loosen it.
Yes, but only at the end of cooking to prevent burning. If you are looking for a thinner marinade, use this recipe instead.
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