Amazing 10-Minute homemade teriyaki sauce

If you are still buying that thick, overly sweet, slightly metallic brown glop in a bottle from the grocery store, please, stop right now. Seriously, put down the bottle. We are fixing that today because I am Alex Hayes, and around here at Pure Cooking Joy, we believe great food shouldn’t feel like homework.

I spent years running on corporate fumes, convinced I couldn’t cook anything beyond toast. But making your own homemade teriyaki sauce changed everything for me. It’s the ultimate proof that flavor doesn’t require complex steps. I promise you, this superior homemade teriyaki sauce is ready in under 10 minutes using nothing but simple pantry staple sauces. It creates a sticky, savory glaze that is miles better than anything store-bought. Once you master this easy homemade sauce, you’ll never go back!

Why This Homemade Teriyaki Sauce Beats Bottled Versions

The minute you start making your own sauce, you’ll understand why I plead with you to toss out that bottled stuff. It is almost impossible to replicate the bright, clean flavors of fresh ginger and garlic when they’ve been sitting on a shelf for months. My first time making this sauce from scratch teriyaki, I was stunned. It tasted… alive! The complexity is just so much better. We are talking about creating a sauce that is truly better than bottled teriyaki because you are in complete control of the sweetness and the saltiness.

You can adjust the brown sugar down just a touch, or swap in low-sodium soy sauce to keep the salt where you want it. That’s the joy of cooking! I knew this recipe was a keeper when I used it to glaze chicken for my friends. The look on their faces when they asked where I bought it was priceless. This freshness is what elevates simple weeknight meals into something truly special, like in my amazing teriyaki chicken.

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The Secret to a Perfect Sticky Sweet Sauce

What makes this an incredible Asian glaze recipe is that beautiful, glossy thickness. That’s all thanks to a tiny bit of cornstarch mixed with cold water—we call it a slurry! You add it right at the end, and when it hits that hot liquid, wow! It transforms instantly into a sticky sweet sauce that clings perfectly to everything—chicken, salmon, even roasted broccoli. It’s quick magic, and you don’t even need to grate a single carrot for this one!

Gathering Ingredients for Your Quick Teriyaki Sauce Recipe

I am so excited to get to the ingredient list! When people ask me how I make this quick teriyaki sauce recipe so fast, the answer is simple: I keep these exact items stocked. That’s right—these are true pantry staple sauces friends. You probably have 80% of this sitting on your shelves right now, which means you could be making this amazing DIY teriyaki glaze tonight!

There is no obscure specialty item needed, which keeps this recipe approachable for everyone. We are making a potent, balanced sauce, and every ingredient plays a crucial role in getting that perfect sweet and savory balance.

Essential Components for Homemade Teriyaki Sauce

You only need about eight things to make this magic happen! First, grab those rich liquids: we need a full 1/2 cup of low sodium soy sauce and 1/2 cup of water to make up the bulk. Next, for sweetness, we use 1/4 cup of packed brown sugar—that molasses in the brown sugar really adds depth that white sugar just can’t match.

For that necessary tang, measure out 2 tablespoons of rice vinegar. For the aromatics, make sure you have 1 teaspoon of toasted sesame oil, 2 cloves of garlic, minced very finely, and about 1 teaspoon of fresh ginger, grated. Don’t skip the fresh aromatics; that’s a big flavor dump right there!

Finally, to get that incredible thickening power, you will need 1 tablespoon of cornstarch. That’s it! Gather those items, place them near your stovetop, and we are ready to go in five minutes flat.

How to Make Teriyaki Sauce from Scratch Teriyaki in Under 15 Minutes

Okay, Alex here! Forget complicated cooking! This is truly the easiest, fastest 15 minute sauce recipe you will ever try, and it totally delivers on that restaurant-quality glaze. I’m going to walk you through the whole cook time, which is actually closer to 10 minutes total. Precision helps ensure the sauce doesn’t break or clump, so follow along closely!

You move everything right into a saucepan—no need to warm things separately. We want the heat to work its magic evenly. Remember, the goal is maximizing flavor with minimal effort. If you want to use this as a savory marinade later for your favorite meats, this preparation method works perfectly.

Combining and Simmering the Base for Your Easy Homemade Sauce

First up, pour everything liquid and solid—the soy sauce, water, brown sugar, vinegar, sesame oil, fresh garlic, and beautiful grated ginger—right into a small saucepan. Set your heat to medium. You need to whisk this gently but constantly until you see that brown sugar completely dissolve. This usually takes just a minute or two. Once everything is smooth, let the mixture come up to a very gentle simmer. Don’t let it boil aggressively! We are just warming it up and letting those fresh aromatics start to infuse the liquid.

Thickening the Homemade Teriyaki Sauce to a Glossy Finish

Now for the thrilling part: the thickening! While that base is simmering (Step 2 done!), take a tiny bowl and mix your cornstarch with just two tablespoons of perfectly cold water. Whisk it until it looks like thin milk—this is your slurry.

Once your sauce is simmering lightly, slowly whisk in that cornstarch slurry. This is critical: you must keep whisking constantly for about one to two minutes. You will literally *watch* the sauce change consistency right before your eyes! It goes from watery to thick and develops a gorgeous, glossy sheen. That glossy look is the sign of success! As soon as you see that happen, snatch the pan right off the heat. It thickens even more as it cools down, so don’t overcook it!

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Tips for Success When Making Homemade Teriyaki Sauce

I know this recipe feels simple, but like any great DIY teriyaki glaze, the little details make it perfect every time. I’ve learned through trial and error what guarantees that beautiful, clingy texture, especially when you use it as a savory marinade recipe later on your grilled chicken.

First, let’s talk thickness, because nobody wants a sauce that vanishes into their dinner! The recipe calls for one tablespoon of cornstarch, which gives us a standard glaze. If you want something super thick—maybe you’re using it on homemade meatballs or want a heavier coat on your salmon—you are totally allowed to bump that up to 1.5 tablespoons. Just remember to mix that extra bit with cold water first to prevent lumps!

Next, taste, taste, taste! This is what separates my bottle-free cooking from the pre-made stuff. Once the sauce comes off the heat, let it cool for just a minute, then dip a spoon in. Does it feel a tiny bit too salty? Whisk in a teaspoon of water. Is it just a touch too sweet for your liking? Add a single drop of rice vinegar at a time until that balance snaps into place. When I’m craving a little more punch, I usually lean toward adding a bit more fresh ginger, which gives it such a bright kick! For more on balancing those flavors, check out my tips on creating a great sweet and savory sauce.

Remember, this sauce is versatile—it acts as a wonderful dipping condiment, but it shines brightest when used as a glaze right at the end of cooking. Keep that heat low when glazing, or that beautiful sugar content will burn before the meat is done!

Versatile Uses for Your DIY Teriyaki Glaze

One of the reasons I love making a big batch of this sauce in one go is that it works for nearly every meal I throw at it. We have the obvious uses, like glazing salmon or chicken breasts, but this DIY teriyaki glaze really shines in unexpected places.

If you’re trying to make veggies exciting—and trust me, we all need help with that sometimes—this functions brilliantly as an Asian glaze recipe. Tossing tofu, broccoli, or even thick-sliced mushrooms in it right before the last minute of high-heat roasting makes them incredible. Seriously, try tossing some thick rings of pineapple in this before throwing them on the grill. The caramelization is fantastic; it was a revelation the first time I tried it!

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And just a quick reminder: don’t forget its power as a savory marinade recipe. Twenty minutes soaking chicken thighs in this before they hit the broiler will give you a depth of flavor that a store-bought product just can’t touch. If you need some inspiration for veggies to glaze alongside your next protein, check out the simple approach in my garlic herb roasted veggie recipe!

Variations: Creating Healthy Teriyaki Marinade or Vegan Teriyaki Sauce

I often get questions about making this sauce fit different needs, and honestly, it’s already super flexible! That’s the beauty of making things from scratch teriyaki; you personalize it for your table. If you’re trying to lighten things up and need a genuinely healthy teriyaki marinade, you have a couple of fantastic options.

The easiest adjustment is definitely controlling that brown sugar. If you want less sugar, you can always reduce it by about a tablespoon. If you’re brave, you could try a zero-calorie substitute, but be warned—it sometimes alters the texture, which is why I usually suggest just reducing the regular sugar slightly. Sugar does help create that gorgeous caramelization when you cook it down, so don’t eliminate it entirely unless you are prepared for a slightly less shiny result.

Now, let’s talk about vegan teriyaki sauce! This is where this recipe truly shines for everyone. I’m happy to confirm that for most people, this recipe is already 100% vegetarian and vegan friendly. Soy sauce is naturally plant-based, and we aren’t using any honey or fish products here. If you are strictly vegan, just double-check the label on your soy sauce to ensure there are no unexpected additives. That’s it—you’re good to go! This makes it a fantastic base for tofu or vegetable skewers.

If you are into plant-forward cooking, you might also love the creaminess of my easy creamy vegan pumpkin curry for those chilly nights. But for now, enjoy knowing that this simple glaze supports almost any diet!

Storing Leftovers of Your Homemade Teriyaki Sauce

Now, here’s the absolute best part about making any sauce from scratch teriyaki: you end up with leftovers! My kitchen rule is: if it’s this easy, always double the batch. Having homemade sauce on hand for a Tuesday night stir-fry saves your whole week.

Storing this sauce is unbelievably easy. Since we used cornstarch to thicken it, the texture changes slightly when it chills, but don’t panic! Once it’s cooled down a bit after coming off the heat, pour your remaining sauce into a clean, airtight container. A mason jar works perfectly for this—I love watching how glossy it looks through the glass!

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You can happily keep this delicious, homemade condiment in the refrigerator for up to two full weeks. Seriously, two weeks! That’s much better than the couple of days I usually manage to make those bottled sauces last before they just get neglected in the back of the fridge. If you think you won’t use it all within two weeks, I’ve seen people freeze portions in ice cube trays, and then just pop one cube out whenever they need a flavor boost for a quick pan sauce. That’s next-level planning, but totally doable!

Frequently Asked Questions About This Easy Homemade Sauce

I always get questions after readers try this recipe for the first time—and that’s great! It means you’re cooking, you’re experimenting, and you’re thinking about how to make the quick teriyaki sauce recipe fit your exact needs. Here are the few things folks ask about most often when they are getting that perfect glaze going.

Don’t hesitate to dive into the comments below if I missed anything, or check out some other pantry hacks on my general tips page!

Can I skip the cornstarch when making homemade teriyaki sauce?

You absolutely *can* skip it if you want to! If you leave out the cornstarch and the thickening step, you will still have a fantastic, full-flavored soy-ginger liquid. However, what you end up with is more of a very thin marinade or a sauce meant for pouring over rice, rather than that beautiful, glossy coating we are aiming for. If you skip the cornstarch, it won’t function as that classic sticky glaze that clings to meat or vegetables.

What is the best substitute for rice vinegar in this quick teriyaki sauce recipe?

This is a really good question, especially if you’re in the middle of cooking and realize you’re out! The rice vinegar gives us that necessary sharp, clean acidity to cut through the sweetness of the brown sugar. In a pinch, you can substitute it with apple cider vinegar—it has a similar tang. White wine vinegar also works okay. Just be mindful; both of those substitutes will shift the flavor profile just a tiny bit compared to the traditional rice vinegar, but they certainly save the day!

How do I make this a sweet and savory sauce with a little heat?

I love when people want to customize their sweet and savory sauce! If you want to introduce some chili heat, the best time to do it is right at the very start. Toss a small pinch of red pepper flakes (start small, you can always add more!) or a small dash of your favorite hot sauce, like sriracha, right into the saucepan along with the soy sauce and sugar in Step 1. By simmering it with the liquids, the heat infuses beautifully throughout the sauce without becoming overpowering.

Share Your Best Homemade Asian Sauce Creations

Honestly, seeing what you all create in your kitchens is the best part of this whole process for me. I provide the framework—the 10-minute secret—and you bring the delicious reality to life! Whether you used this as a glaze for salmon or you finally perfected your vegetable stir-fry with this easy homemade sauce, I want to hear about it.

Please, if you made this teriyaki sauce and felt that moment of pure joy when you realized you’ll never buy the bottled stuff again, leave a rating right below the recipe card. Those little stars help other cooks who are nervous about ditching the jars!

And please connect with me! Tag me in your photos on social media when you make your own batch of this amazing DIY teriyaki glaze. I love seeing how you jazz it up or how you’ve incorporated it into your own weekly rotations. You can find me over on Facebook; come say hello and join the Pure Cooking Joy community!

You can connect with us right here: Pure Cooking Joy on Facebook. Happy cooking, friends. I’ll see you in the comments!

Easy 10-Minute Homemade Teriyaki Sauce (Better Than Store-Bought)

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Stop buying bottled sauce. You can make this superior homemade teriyaki sauce from scratch in just 10 minutes using simple pantry staples. It creates a thick, sticky glaze perfect for chicken, salmon, or vegetables.

• Author: purejoyalex
• Prep Time: 5 min
• Cook Time: 5 min
• Total Time: 10 min
• Yield: About 1 cup 1x
• Category: Condiment
• Method: Stovetop Simmering
• Cuisine: Japanese-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch

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Instructions

1. Combine the soy sauce, water, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan.
2. Place the saucepan over medium heat and whisk the ingredients together until the brown sugar dissolves completely. Bring the mixture to a gentle simmer.
3. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
4. Whisk the cornstarch slurry into the simmering sauce mixture.
5. Continue to whisk constantly for about 1 to 2 minutes until the sauce thickens significantly and becomes glossy.
6. Remove the sauce from the heat immediately. It will thicken more as it cools.
7. Use this sauce immediately as a glaze or marinade, or store it in an airtight container in the refrigerator.

Notes

• For a thicker sauce, use 1.5 tablespoons of cornstarch instead of 1 tablespoon.
• This sauce works perfectly as a savory marinade for chicken or beef before grilling or baking.
• To make this a vegan teriyaki sauce, confirm your soy sauce does not contain animal products (most standard soy sauces are vegan).
• Store leftover sauce in the refrigerator for up to two weeks.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 55
• Sugar: 8
• Sodium: 450
• Fat: 0.2
• Saturated Fat: 0
• Unsaturated Fat: 0.2
• Trans Fat: 0
• Carbohydrates: 13
• Fiber: 0.1
• Protein: 1.5
• Cholesterol: 0