Recipe for Teriyaki Sauce Homemade. A versatile sauce that’s perfect for marinating, glazing, or dipping. This version isn’t overly sweet and is super simple, made with just eight pantry ingredients. Use it on meats, fish, vegetables, or noodles.
You may also like Homemade Tzatziki Sauce and Peanut Sauce.
Recipe for Teriyaki Sauce Homemade
I love teriyaki sauce—its balance of sweet, savory, and tangy keeps me coming back for more. Buying a bottle is convenient and inexpensive, but making your own lets you stretch ingredients, control sweetness, and tailor the flavor. This homemade recipe is inspired by a favorite Japanese restaurant and delivers that restaurant-style finish. I include pineapple juice to achieve the bright meld of flavors I prefer.
There are many teriyaki variations—some add fresh ginger and garlic—but this no-fuss recipe keeps things simple while remaining flavorful. It requires no chopping and uses staple ingredients you likely already have.
What does Teriyaki mean?
The word teriyaki comes from Japanese: “teri” refers to the shine or glaze and “yaki” means to grill or cook. Teriyaki sauce is used to give foods a glossy finish and to marinate meats. Its signature appeal comes from a pleasing combination of sweet, salty, and umami flavors, often with a hint of acidity.
Why this recipe works for me:
- No need to chop aromatics
- Simple pantry ingredients
- Not overly sweet
- Tastes like the teriyaki served in good Japanese restaurants
- Quick and easy to prepare
Let’s make homemade teriyaki sauce with these straightforward ingredients.
Teriyaki Sauce Ingredients:
- 3 tablespoons cornstarch and 6 tablespoons water (for the slurry)
- 1 cup soy sauce
- 1/2 cup water
- 2/3 cup brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 1/2 cup pineapple juice
How to make the Teriyaki Sauce
- In a small cup, mix the cornstarch with water until smooth and lump-free; set aside.
- In a small saucepan over low heat, combine the brown sugar, 1/2 cup water, soy sauce, garlic powder, ground ginger, and pineapple juice. Stir gently until the sugar dissolves and the mixture begins to simmer.
- Whisk in the cornstarch slurry and continue stirring until the sauce thickens to your desired consistency.
- Remove from heat and let cool. Transfer to a clean container and refrigerate. Use generously.
Ways to Use This Sauce
- Teriyaki beef
- Teriyaki chicken
- Glaze for salmon
- Sauce for sautéed vegetables
- Sauce for noodles or rice bowls
- Marinade for grilling beef, pork, or fish
How long can you keep homemade teriyaki sauce in the refrigerator?
- Stored in a sealed container, this sauce can keep for up to one year in the fridge. Always check appearance and smell—if it develops an off odor, discoloration, or mold, discard it.
How do you store leftovers?
- Keep the sauce refrigerated in a sealed container for extended shelf life. Freeze portions in airtight containers if you want to store it longer.
What to do with leftover pineapple juice?
If you have extra pineapple juice, you can drink it, freeze it in portions for future use, or use it in other recipes that call for juice or a touch of sweetness and acidity.
Common Questions:
- Can you use teriyaki sauce as a marinade? Yes. Teriyaki is an excellent marinade for chicken, beef, pork, tofu, and fish. Marinate at least 30 minutes, or longer (several hours or overnight) for deeper flavor infusion.
- Can you use it after cooking? Absolutely. Brush or drizzle teriyaki sauce over cooked proteins as a glossy finishing glaze, or reduce it and use it as a dipping sauce.
- How do you balance teriyaki flavor? Adjust sweetness (brown sugar or honey), savoriness (more or less soy sauce), acidity (a splash of rice vinegar, orange, or more pineapple juice), and aromatics (increase or decrease garlic and ginger to taste). Fresh ginger and garlic will be more intense than dried forms.
Teriyaki sauce is beloved because it layers sweet, savory, and umami notes that enhance a wide range of dishes. Whether you use it as a marinade, glaze, or dipping sauce, it adds depth and crowd-pleasing flavor.
TERIYAKI SAUCE HOMEMADE
Shobee
Pin Recipe
12 mins
5 servings
177 kcal
Equipment
- 1 small saucepan
- 1 ladle or spatula
Ingredients
Slurry
- 3 tablespoons cornstarch
- 6 tablespoons water
Sauce
- 1 cup soy sauce
- 1/2 cup water
- 2/3 cup brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 1/2 cup pineapple juice
Instructions
Make the slurry
- In a small cup, mix the cornstarch and water until smooth. Set aside.
Make the sauce
- Over low heat, combine brown sugar, 1/2 cup water, soy sauce, garlic powder, ground ginger, and pineapple juice. Stir until sugar dissolves and the mixture simmers.
- Whisk in the slurry and stir until the sauce thickens. Remove from heat, cool, and transfer to a container. Refrigerate or freeze for later use.
How to store
- Place leftover pineapple juice in a container and freeze, or refrigerate if you will use it soon.
- Cool the sauce before refrigerating. You may freeze it in portions for longer storage.