The Best Homemade Teriyaki Sauce Recipe (Make It Just Because) by Donna John
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Why would you want to make homemade teriyaki sauce when you can buy it already prepared at the store? Because everything (almost!) is better made from scratch. Also, am I the only one that thinks bottled teriyaki sauce is just way too salty? This teriyaki sauce recipe uses low-sodium soy sauce, so it's a lot less salty tasting. And, you can adjust the amount of each ingredient to fit your personal preferences.
Use this Asian sauce on chicken, fish, steak, pork, shrimp, rice, rice noodles and as a dip for spring rolls, egg rolls, potstickers, dumplings or gyoza.
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: Makes about 2 cups
Ingredients
- 1 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 3 - 4 garlic cloves, minced
- 2 teaspoons sesame oil
- 1 teaspoon fresh grated or minced ginger
- 1/4 cup water
- 3 tablespoons cornstarch
Here's how to make it:
- Combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil and ginger in a saucepot over medium-high heat. Bring to a gentle simmer.
- Whisk together the cornstarch and water in a small bowl. Pour the mixture into the saucepot. Whisk until the teriyaki sauce starts to thicken. Remove from the heat and cool completely. Store the sauce in the refrigerator.
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