Forget store-bought teriyaki sauce – you can make your own delicious version at home in just minutes, using either the microwave or the stove! This convenient recipe uses simple ingredients to create a tasty sauce perfect for stir-fries, marinades, dipping, and drizzling over everything!
This is the ultimate easy teriyaki sauce recipe!
I can’t get enough of this homemade teriyaki sauce recipe! It’s so quick and easy to make, using simple ingredients I usually have in my pantry, and is perfect for stir-fries, marinades, or for drizzling over grilled meat or fish.
The best part is I can whip up a batch in the microwave or on the stove in a few minutes, and it keeps in the fridge for up to a week!
What do you need?
- Soy sauce: This is the base of the teriyaki sauce, providing a salty, umami flavor. For a low-sodium option, you can substitute tamari.
- Light brown sugar: You can use dark brown sugar, but keep in mind that it will result in a sweeter sauce. If using dark brown sugar, consider reducing the amount slightly to avoid overpowering the other flavors.
- Rice wine (mirin or sake): Rice wine adds depth and a slightly sweet, acidic note to the sauce. If you don’t have rice wine, you can substitute dry sherry or white wine.
- Honey: Honey provides additional sweetness and helps to create a glossy, sticky texture in the finished sauce.
- Cornstarch: Cornstarch is used as a thickener, helping the sauce to achieve the perfect consistency. You can substitute it with arrowroot powder or potato starch if needed.
- Sesame oil: Sesame oil adds a nutty, toasted flavor to the sauce. If you don’t have sesame oil, you can omit it, but the sauce will lack some depth of flavor.
- Ginger: the recipe below uses fresh ginger, but you can substitute ground ginger instead – use 1 teaspoon of ground ginger.
- Garlic: I used fresh minced garlic for this recipe, but you can use garlic powder if needed – use around ¼ teaspoon garlic powder.
How to make teriyaki sauce in the microwave
1
Prepare.
Pop all the ingredients except the water and cornstarch, in a microwave-safe bowl, and whisk to combine.
If making it on the stove-top, whisk the ingredients (minus the water and cornstarch) together in a small saucepan.
2
Heat the sauce.
Heat the teriyaki sauce in the microwave for 1 minute, then remove the bowl and whisk again.
Stove-top method: Bring the sauce to a simmer, while stirring.
3
Add the cornstarch and heat again.
Dissolve the cornstarch in the water and add it to the sauce, whisk to combine. Microwave for another 3 minutes, pausing to stir halfway through.
Stove-top method: Continue heating on the stovetop, stirring regularly while the sauce thickens, for around 4-5 minutes.
Using and storing
You can use this sauce right away, or let it cool and store it in an airtight container in the fridge. It should last for up to a week. Some ideas for using this sauce:
- Add to your favorite stir-fried veggies and protein, like this air fryer chicken and broccoli.
- Drizzle over cooked chicken, rice or fish, and veggies.
- Use as a marinade for grilled or roasted meats.
- Toss with cooked noodles, vegetables, and protein for a tasty noodle dish.
- Serve as a dip for appetizers like steamed dumplings or spring rolls.
- Brush onto chicken or salmon before cooking for an easy teriyaki glaze.
Easy Teriyaki Sauce (microwave or stove)
Ingredients
- ½ cup Soy sauce (or tamari)
- ¼ cup Light brown sugar (unpacked)
- 3 tablespoons Rice wine ([Note 1])
- 1 tablespoon Honey
- 1 teaspoon Minced garlic (approx. 1 clove [Note 2])
- 2 teaspoons Minced ginger ([Note 3])
- 1 ½ teaspoons Sesame oil
- 1 tablespoon Cornstarch/ cornflour
- ¼ cup Water
Directions
- Add all ingredients except water and cornstarch, to a microwave-safe mixing bowl, and whisk together.Or add to a small saucepan if making on the stove-top.
- Microwave on High for 1 minute, before removing the bowl and stirring again.For stovetop: bring to a simmer while stirring frequently.
- Dissolve the cornstarch in the water and add it to the mixing bowl. Whisk and place back in the microwave for another 3 minutes, pausing to stir halfway through.Stove-top: add the cornstarch sluffy to the saucepan, whisk to combine. Continue simmering for 4-5 minutes, while stirring, until the sauce thickens.
- Use right away or let cool and store in an airtight container in the fridge, for up to 1 week.
Notes
- You can substitute dry sherry or dry white wine.
- Substitute ¼ teaspoon garlic powder
- Substitute 1 teaspoon ground ginger.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.
