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.

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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.

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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

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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.

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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.

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Storage Tips

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

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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.

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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.

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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.

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