Simple Teriyaki Sauce Recipe

Teriyaki sauce in a white bowl with a spoon.

5 from 19 votes

Simple Teriyaki Sauce Recipe

This simple teriyaki sauce recipe is rich, glossy and full of umami flavor. Perfect for using as a dipping sauce, glaze or marinade for chicken, seafood, and vegetables.

Prep Time3

Cook Time7

Total Time10

Course: Sauces

Cuisine: American, Japanese

Servings: servings

Calories: 85kcal

Author: Jessica

Ingredients

½ cup Brown Sugar
¼ cup Soy Sauce
2 tablespoons Rice Vinegar
1 ½ tablespoons Garlic minced
1 ½ tablespoons Sesame Seeds
1 teaspoon Sesame Oil
½ teaspoon Ginger minced
½ teaspoon Crushed Red Pepper Flakes
¼ cup Cold Water
1 tablespoon Cornstarch

Instructions

In a small saucepan combine the brown sugar, soy sauce, rice vinegar, garlic, sesame seeds, sesame oil, ginger, and crushed red pepper flakes. Stir to combine.
In a separate small bowl combine the cold water and cornstarch. Stir until the cornstarch is fully dissolved in the water. Add the cornstarch "slurry" mixture into the saucepan and stir.
Place over medium heat and bring to a boil. Once the sauce is boiling, lower it to a simmer and simmer for 5-7 minutes, stirring occasionally.
The sauce is ready when it is glossy and clear and all of the haziness from the cornstarch has disappeared. Remove it from the heat and serve warm or cold.

Video

Notes

This teriyaki sauce can be used as a dipping sauce, glaze, or marinade.
To use this teriyaki sauce as a dipping sauce or glaze, prepare as directed and use as desired.
Thickening the teriyaki sauce is optional. To use this sauce as a marinade, omit the cornstarch and water. Heat the sauce until the brown sugar has dissolved, and let it cool completely before using it as a marinade on raw meat or vegetables. Be sure to fully cook your meat to the recommended guidelines after it has marinated, and dispose of any leftover marinade that has come in contact with raw meat.
Do not add cornstarch directly into the saucepan. Before adding the cornstarch, make a "slurry" with the cornstarch and water, and mix it in a separate bowl, then pour it into the saucepan. Adding the cornstarch directly to the saucepan in powder form will cause the cornstarch to seize up and become lumpy and gummy.
Leftover teriyaki sauce can be stored in the refrigerator, in an air-tight container, for up to 5 days or frozen for up to 3 months. Dispose of and do not store any leftover sauce that has come in direct contact with raw meat.

Nutrition