This 4-ingredient Teriyaki Sauce Recipe is ridiculously easy and tastes way better than store-bought. The perfect ratio of soy, sugar, and starch = glossy, flavorful teriyaki sauce in minutes. You’ll want to drizzle it on everything.
This Teriyaki Sauce recipe is hands-down one of my favorite go-to flavor boosters. I use it for as a teriyaki chicken marinade for grilling, as a dipping sauce, and to build the tastiest Teriyaki Bowls.
If you love my easy 3 ingredient stir fry sauce, you’ll love this!
What You Need to Make Homemade Teriyaki Sauce
You need fewer ingredients than you think to make this luscious teriyaki sauce:
Teriyaki Sauce Recipe Ingredients
- Brown sugar: Use brown sugar for a lovely caramel flavor and deep color. Traditional Japanese teriyaki uses mirin for sweetness, but I simplify with what ingredients I’ll actually use up.
- Soy sauce: You can use regular or low sodium soy sauce.
- Corn starch: Thickens the teriyaki sauce recipe (quickly) without adding any flavor.
- Garlic: Use fresh and plump garlic cloves that are chopped up finely or minced. You could swap in garlic powder in a pinch.
- Ginger: Optional, but I really recommend adding it. Fresh ginger, not powdered!
Ingredient quantities in the recipe card at the bottom of the article.
Substitutions and Variations
Try these alternative ingredients and versions of this homemade Teriyaki Sauce Recipe:
- Soy sauce substitutes: Try making it with tamari for a gluten free teriyaki sauce.
- Instead of brown sugar: Use coconut sugar, honey or maple syrup.
- Add-ins to try: Crushed red pepper flakes, sesame oil, orange or lime zest.
Tools to Grab
You’ll need a chopping board and a knife to mash up the garlic and ginger. A small saucepan and a whisk, and that’s it!
How to Make Teriyaki Sauce: An Easy Guide
Here is my step-by-step guide to making this glossy, silky Teriyaki Sauce Recipe:
Add Teriyaki Sauce Recipe Ingredients to a Pan
In a small saucepan, whisk together the soy sauce, water, brown sugar, cornstarch, garlic, and ginger until smooth (no heat yet).
Cook the Sauce
Set the saucepan over medium-high heat and bring the mixture to a strong simmer. Reduce the heat to low and continue simmering for another 3 minutes, until the sauce thickens into a glossy glaze.
Make Ahead and Storage
Teriyaki sauce is great for preparing in advance. Making it ahead allows the flavors to develop and deepen. After cooking, let the sauce cool completely before storing.
Storing
- Keep the cooled sauce in an airtight container or glass jar in the refrigerator. It will stay fresh for up to one week.
- Before using, give it a stir or shake, as some settling may occur.
Freezing
- Teriyaki sauce freezes well. Pour it into a freezer-safe container or use ice cube trays for easy portioning.
- Once frozen, transfer the cubes to a resealable bag and store for up to three months. Thaw in the refrigerator before reheating.
Reheating
- To reheat, place the sauce in a small saucepan over low heat, stirring occasionally.
- If it has thickened too much, add a splash of water to loosen it to your preferred consistency. Avoid high heat or boiling, which can change the texture and taste.
4 Common Mistakes When Making Teriyaki Sauce
Here are a few issues to steer clear of:
1. Adding cornstarch too late: If you add cornstarch after the sauce is already hot, it can clump up and create a lumpy texture. To avoid this, always whisk the cornstarch into cold or room temperature liquids before heating.
2. Skipping the simmer: Not letting the sauce simmer properly can leave it too thin and watery. Remember – it thickens on standing.
3. Using only soy sauce: Teriyaki sauce made with just soy sauce ends up overly salty and flat in flavor. A good sauce needs balance. Add sweeteners like brown sugar or honey, and aromatics like garlic and ginger to round out the flavor.
4. Over-reducing the sauce: Letting the sauce cook too long can make it overly thick, sticky, or even burnt. Remember, the sauce will continue to thicken slightly as it cools.
How to Serve this Teriyaki Sauce Recipe
I love to use this base recipe to make Chicken Teriyaki Bowls, pork, Beef Teriyaki, Teriyaki Shrimp, tofu, veggies or Teriyaki Salmon! It never gets old.
Serve one of these easy proteins with:
- A side of my Sushi Rice, Microwave Rice or try my easy Instant Pot Rice.
- Noodles (like my Cold Peanut Noodles, Chili Oil Ramen or Chow Mein Noodles)
Final Notes, Pro Tips + Science-Based Secrets
I’ve learnt a thing or two about making this Teriyaki Sauce Recipe:
- Simmer for shine: Gently simmering activates the starch and concentrates the sauce, creating that signature glossy finish.
- Make a slurry: If you are worried about lumps forming, start by making a slurry with the cornflour and soy sauce.
- Flavor layering: Garlic and ginger aren’t just for aroma—they add depth, with ginger offering subtle heat and garlic bringing umami richness.
- Balancing: Sweetness offsets the saltiness of soy sauce and enhances the overall flavor. Acid (like rice vinegar or citrus juice) can lift and brighten the sauce.
- Add after cooking for max flavor: If you’re using sesame oil or citrus zest, add them after simmering to preserve their fresh aroma and flavor.
FAQs About This Teriyaki Sauce Recipe
Yes! It works beautifully as a marinade for chicken, tofu, salmon, or beef. If you plan to use it for both marinating and serving, set aside a portion before adding raw meat to avoid cross-contamination.
You may need to simmer it a bit longer, or double-check your cornstarch-to-liquid ratio. Be sure the cornstarch was properly dissolved in cold liquid before heating.
Traditional soy sauce contains wheat. To make it gluten-free, use tamari or a certified gluten-free soy sauce alternative.
You can substitute with honey, maple syrup, or a low-glycemic sweetener like coconut sugar or monk fruit, but keep in mind it will slightly change the flavor and texture.
Other Asian-Inspired Recipes You’ll Love
4-Ingredient Teriyaki Sauce Recipe (So Easy!)
Ingredients
- ¼ cup soy sauce
- 2 ½ tbsp brown sugar
- 1½ tsp cornstarch
- 2 tsp minced garlic about 2 cloves
- ½ tsp minced ginger optional
To Serve:
- 1 lb chicken, shrimp, beef, or tofu see notes
Instructions
- In a small saucepan off of heat, whisk together soy sauce, brown sugar, cornstarch garlic, and ginger to blend, along with 1/4 cup cold water.
- Place the saucepan over medium-high heat and bring it to a strong simmer, then reduce to low. Simmer 3 minutes more. Sauce will thicken to a thick glaze.
To Cook with Protein
- Heat oil in a skillet over medium-high. Add desired protein to the pan and cook until browned and fully cooked through, 4–7 minutes per side depending on cut and thickness.
- Add prepared teriyaki sauce and stir until coated and glossy, about a minute.
Notes
- Full instructions for making Chicken Teriyaki are found in my Teriyaki Bowl recipe. (If you have extra time, you can use it as a Teriyaki Chicken Marinade too!)
- Here are full instructions for making Teriyaki Shrimp.
- And here’s how to make Beef Teriyaki.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use flour instead of corn starch?
Wow that’s absolutely amazing and delicious recipe, so quick easy n yummy on chicken. I added chilli flakes
I love how you explain the what to do and the not what to do because I need to know the why or why not Or I would be tempted to take short cuts.
I can’t wait to cook this tonight.
Would this sauce work with pork tenderloins, as this is nice cut of meat but needs a sauce to complement.
YES! Love it with pork tenderloins. I sear them first in a hot pan without sauce, then brush with sauce before finishing the cooking in the oven for 15-25 mins at 400ºF (depending on thickness).
Thank you for the recipe, I love chicken with this homemade teriyaki sauce. Thanks again
The MOST delicious and quick teriyaki – thank you Jenn! My mother is obsessed with it too.