Homemade Teriyaki Sauce (Simmered, Balanced, and Better Than Bottled)

This homemade teriyaki sauce is everything a good teriyaki should be — savory, slightly sweet, glossy, and full of flavor. Unlike many store-bought versions that are overly sweet or thickened with fillers, this one is gently simmered so the flavors concentrate naturally.

It comes together quickly, makes just over a cup, and works beautifully for chicken, rice bowls, stir-fries, and marinades.

---

Why This Recipe Works

This sauce relies on simple ingredients + a short simmer to do the heavy lifting.

• Simmering dissolves the sugar and melds the flavors
• Soy sauce and brown sugar create classic teriyaki balance
• Garlic, ginger, and sesame oil add depth and aroma
• Rice vinegar keeps the sauce from tasting flat

Cooking the sauce briefly gives it body without needing cornstarch or additives.

---

Ingredient Notes

• Soy sauce: Forms the salty, umami base
• Water: Softens the saltiness so the sauce stays balanced
• Brown sugar: Adds sweetness and helps the sauce reduce
• Garlic: Fresh crushed garlic gives the best flavor
• Ground ginger: Adds warmth without overpowering
• Rice vinegar: Brightens and balances the sweetness
• Toasted sesame oil: Adds richness and depth
• Red pepper flakes: Optional heat that rounds out the sauce

---

How to Make Homemade Teriyaki Sauce

1. Combine all ingredients in a small saucepan.
2. Bring the mixture to a gentle boil over medium heat.
3. Reduce heat and simmer for about 4 minutes, stirring occasionally.
4. Remove from heat and let cool slightly.

As the sauce cools, it will thicken just a bit more.

---

Sauce Consistency & Yield

• This teriyaki sauce is pourable but lightly thickened
• It coats chicken and vegetables without being syrupy
• Makes about 1¼ cups of sauce

If you want it thicker, simmer for an extra minute or two.

---

Storage Tips

• Store in an airtight container or jar
• Refrigerate for up to 1 week
• Shake or stir before using

---

FAQs

Is this sauce thick like bottled teriyaki?
It’s slightly thickened but not gluey. It’s meant to coat, not clump.

Can I use this as a marinade?
Yes — it works great for chicken, beef, or shrimp.

Can I double the recipe?
Absolutely. Just use a slightly larger saucepan.

---

Ways to Use Homemade Teriyaki Sauce

• Teriyaki chicken or beef
• Rice bowls
• Stir-fries
• Roasted vegetables
• Drizzle over grilled proteins

This is one of those sauces that earns a permanent spot in the fridge.

---

Homemade Teriyaki Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: About 1¼ cups

Ingredients

• ½ cup soy sauce
• ½ cup water
• ¼ cup packed brown sugar (light or dark)
• 1 tsp crushed red pepper flakes
• 2 tbsp crushed garlic (about 6–8 cloves)
• ½ tsp ground ginger
• 1 tbsp toasted sesame oil
• 3 tbsp rice vinegar

Instructions

1. Combine all ingredients in a small saucepan.
2. Bring to a boil, then reduce heat.
3. Simmer for about 4 minutes.
4. Remove from heat and let cool.
5. Store in the fridge for up to 1 week.

---

Want this recipe sent straight to your inbox?

Drop your email address below and I’ll send it directly to you so you can save it, print it, or make it later.