Homemade Teriyaki Sauce

Teriyaki is native to Japanese cuisine and often refers to broiled or grilled meat glazed with a mixture of soy sauce, mirin (similar to rice wine) and sugar. The recipe you will find below is hardly authentic; it is just a version of teriyaki sauce with extra ingredients such as ginger and garlic. This recipe can be used as a marinade, a dipping sauce, or as a sauce for stir-fry egg noodles or vegetables.

Teriyaki Sauce RECIPE


  • 1 cup water
  • 1/4 cup soy sauce (I use Kikkoman Soy Sauce)
  • 1/4 cup brown sugar
  • 1 tbsp. rice wine
  • 1 tsp grated ginger
  • 2 cloves garlic, grated
  • 1 small pinch of red chilli flakes (optional)
  • 1/4 cup cold water
  • 1 tbsp cornstarch


  1. Whisk together the cornstarch and cold water until smooth. Set aside.
  2. Add the remaining ingredients in a sauce pan, mix thoroughly, and then cook on medium-high until garlic and ginger is cooked.
  3. Lower the heat to medium and add the cornstarch mixture.
  4. Stir constantly and bring the sauce to a low boil. Continue cooking until the sauce  reaches your desired level of thickness.

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  • If you have over-cooked your sauce past your desired level of thickness, thin it down using water.
  • This sauce can be used as a marinade to make Teriyaki glazed chicken, a dip for crispy chicken wings, or as a sauce for stir-fry chicken and vegetables

TO MAKE Teriyaki Glazed Chicken:

  1. Cut two chicken breasts, into 2cm strips and marinate in half cup of the teriyaki sauce for at least 4 hours.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Grease a baking dish with sesame oil.
  4. Arrange the marinated chicken strips onto the baking dish.
  5. Bake until done (about 20minutes). Flip and baste with additional sauce during the halfway mark,
  6. Broil for 2 min on each side if desired.
  7. Sprinkle toasted sesame seeds on top before serving.

NOTE: The marinated chicken can also be cooked on the grill.

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