This homemade teriyaki sauce has a delicious flavor. Fresh notes of garlic and ginger really shine through the umami of the soy sauce. I prefer to make my teriyaki sauce from scratch for a variety of reasons.
First, making your own allows you to alter the sauce to taste. I like to add sriracha to balance the sweet and umami of the sauce with a little spice. Heat is not generally included in teriyaki sauce, but I prefer it that way. It is, of course, optional.
I also prefer to make mine low sodium, using low sodium tamari (which is also gluten free), and low sugar, using only a small amount of all natural honey. You should use this recipe as a guide to make it how you like it.
Second, making teriyaki sauce from scratch allows you to enjoy it without any added chemicals, preservatives, or unwanted ingredients. Just fresh real food and none of the junk.
Finally, I prefer homemade teriyaki sauce because it is so much more flavorful! The garlic and ginger taste so much better when added fresh.
Tips and Tricks for the Homemade Teriyaki Sauce recipe:
- Make the sauce in with your meal. You don’t have to cook the sauce first if are adding it to the skillet with your meal. Add the teriyaki sauce last, pouring it over everything else, and let simmer for one minute.
- How to use: Use it like a stir fry sauce or a marinade, or drizzle it over a grain bowl like a dressing after it simmers.
- Cornstarch or Arrowroot starch: The cornstarch (or arrowroot starch) must simmer for 1 minute to cook before you can eat the sauce, then it becomes flavorless. Cornstarch will thicken the sauce slightly, but if not cooked it will be pasty and unpleasant in flavor.
- Make it gluten free: Make sure to use gluten free tamari sauce and not soy sauce.
- Make it vegan: Make sure to use organic brown sugar and not honey
- ¼ cup reduced sodium soy sauce or tamari
- 1 TBS honey or brown sugar
- 1 TBS rice vinegar
- 1 tsp sesame oil
- 1 tsp sriracha, or another Asian style hot sauce (optional)
- ½ inch ginger, grated
- 2 garlic cloves, minced
- 1 TBS water
- 1 tsp cornstarch or arrowroot starch
- Mix together the soy sauce or tamari, honey or sugar, rice vinegar, sesame oil, sriracha (if using), ginger and garlic in a small skillet. Bring to a simmer on the stove.
- Meanwhile, whisk together the cornstarch and water to make the cornstarch slurry. When the soy sauce mixtures starts to bubble, pour in the slurry, whisking the soy sauce mixture to combine. Bring back to a simmer and let gently bubble for 1 minute. Remove from heat.
