Teriyaki Sauce

5 from 3 votes

A simple and delicious Teriyaki Sauce recipe that can be used on a variety of dishes! We also show you how to make teriyaki marinade for marinating a variety of proteins!

Prep Time2

Cook Time5

Total Time7

Course: condiment, marinade, sauce

Cuisine: japanese-american

Diet: Vegan, Vegetarian

Servings:

Calories: 814kcal

Author: Teri & Jenny

Ingredients

1 cup soy sauce
1/2 cup light brown sugar
2 tablespoons mirin
1 1/2 tablespoons honey
2 teaspoons minced ginger
2 teaspoons minced garlic
1 1/2 teaspoons sesame oil
1 1/2 tablespoons cornstarch

Instructions

teriyaki marinade

Place all ingredients into a small saucepan, except cornstarch, and stir together.
Simmer mixture for 3 to 4 minutes. Remove from heat and allow mixture to cool completely before using as marinade.

teriyaki sauce

Combine cornstarch with 1/4 cup water and whisk together to create a slurry.
Stir cornstarch slurry into sauce mixture and stir together. Simmer for 1 minute while stirring, until sauce thickens enough to coat the back of a spoon.
Remove sauce from heat and cool.

Notes

**Recipe makes 1 1/2 cups of marinade and sauce**

**Nutritional value is for entire recipe**

Teriyaki Sauce vs Teriyaki Marinade

The main difference between sauce and marinade is the way they are used to flavor ingredients in different dishes. Teriyaki marinade is used to slowly absorb into proteins to flavor them from the inside out. Teriyaki sauce is generally brushed on top of protein or stirred into dishes at the end of the cooking process to add instant flavor.

Our recipe is designed to be used as both a marinade and sauce. If using as a marinade, omit the cornstarch slurry and cool completely before using. If using as a sauce, make the full recipe as written!

Make Ahead and Storing Instructions for Our Teriyaki Sauce and Teriyaki Marinade

Make the sauce and marinade up to 3 weeks ahead of time. Store them in an airtight bottle or container in the refrigerator until ready to use.

Nutrition