You know that thick, rich and delicious Teriyaki sauce you get in restaurants and the grocery store with just the right amount of tangy sweetness? Now you can make your own easy, homemade honey teriyaki sauce recipe at home in about 10 minutes! With tips to make it without cornstarch and gluten-free teriyaki sauce.
I admit that I still buy sauces, gotta be honest right? But sometimes, I want to make something and just don’t have a store run in me, can I hear an “AMEN?!” When that happens, I create my own, like this tasty teriyaki recipe.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Here in Colorado, we have a healthy and delicious fast(ish) food restaurant called Tokyo Joe’s, with a large variety from sushi and poke bowls to make-your-own bowls, all made with fresh, healthy ingredients.
I am sure you will love making your homemade teriyaki sauce with that perfect savory-salty-sweet flavor!
I went to a Denver Blogger’s Club event graciously sponsored by Tokyo Joe’s Cherry Creek and asked our host what she recommended for this momma who rarely eats out.
You will love these homemade sauces: Pizza Sauce, Rocky Mountain Barbecue Sauce, Carne Asada Marinade, and this amazing Hot Honey.
This recipe was originally published in 2020 and has been updated with new images, but the recipe remains unchanged.
She recommended the (above) mahi-mahi teriyaki bowl with brown rice and steamed broccoli and it was DEE-LICIOUS! Vibrant, healthy, filling, flavorful and so satisfying! Well I just had to try and recreate the darn thing! But first, I had to recreate the sauce, so let’s get to it!
Sweet Teriyaki Sauce Ingredients
- Tamari: The key ingredient that gives teriyaki its signature flavor! For a gluten-free option, use Tamari, Coconut Aminos, or Bragg’s Liquid Aminos. If you’re vegan, regular soy sauce works well. I recommend Tamari or Coconut Aminos for a lower-sodium version or try a soy-free alternative like Bragg’s Liquid Aminos.
- Brown Sugar – traditionally, teriyaki is a little sweet. Try using light or dark brown sugar or replace it with honey.
- Fresh Ginger – Adds authentic ginger zing; try using 2 cubes of Dorot fresh frozen ginger found at Trader Joe’s, two teaspoons quality minced ginger, or sub with ¼ teaspoon ground ginger.
- Fresh Garlic – All savory things should have minced garlic! But if you must, replace it with one teaspoon of garlic powder.
- Honey – Not a lot! If making vegan, use agave or other sweetener
- Sesame Oil – Toasted or untoasted, this ingredient is not to be missed; pick up this little jewel of oils in the Asian section of your market. I love this oil in this Beef and Broccoli.
- Mirin is a Japanese sweet rice wine similar to sake but with lower alcohol and higher sugar content. Traditional teriyaki is made using Sake, you can also use Sherry, Port or Madeira too. I’ve also used rice vinegar or apple cider vinegar in a pinch, which adds a slight tartness but is still quite pleasant.
- Corn Starch – This will give your sweet teriyaki sauce it’s signature glossiness and thickness.
Get the full recipe in the recipe card below.
How to make Teriyaki Sauce
Step 1 – Prep Ingredients
Combine tamari (soy sauce), brown sugar, ginger, garlic, honey, and sesame oil in a medium saucepan over medium-high heat and bring to a slow boil.
In a small bowl mix together cornstarch and water, making a cornstarch slurry, stirring until dissolved.
Step 2 – Finish the sauce
Slowly whisk the slurry into the simmering teriyaki sauce and bring to a simmer, stirring until thickened, about 1-2 minutes.
Storage and Freezing Tips for Homemade Teriyaki Sauce
Refrigerator: Transfer your teriyaki sauce to an airtight container or glass jar once cooled. Store it in the refrigerator for up to 2 weeks. Since this recipe doesn’t contain preservatives, keeping it sealed helps maintain its freshness. Give it a quick stir or shake before using if any separation occurs.
Freezing for Longer Storage: To freeze, pour the sauce into freezer-safe containers or silicone ice cube trays for easy portioning. Leave a little space at the top since liquids expand when frozen. Once frozen, transfer the cubes to a freezer-safe baggie, label it with the date, and store for up to 3 months. When you’re ready to use the sauce, simply thaw the cubes in the refrigerator overnight or heat them gently on the stovetop.
Reheating Tips: Warm your sauce gently over low heat, stirring occasionally until smooth. If it thickens too much, add a splash of water or broth to reach your desired consistency.
If you’ve thickened the sauce with cornstarch, you may notice a slightly different texture after freezing. For best results, freeze the sauce before adding the cornstarch slurry. Once thawed, reheat and thicken as needed.
Variations
You might enjoy a few of these variations on your homemade teriyaki sauce recipe.
- Add 1-2 teaspoon sesame seeds (toasted or un-toasted)
- Replace all of the brown sugar with honey
- Toss in a few shakes of red pepper flakes
- Chop a green onion or two and add to the sauce
- Add up to two tablespoons of pineapple juice (for a Hawaiian flavor) or Orange juice to this great recipe.
- Instead of corn starch, try using Arrowroot, tapioca starch, or omit all together for a more liquid, easy homemade teriyaki sauce.
- Reduce the sodium and use low-sodium soy sauce or my favorite, Tamari.
How to Use Teriyaki Sauce
Whether using this healthier teriyaki sauce as a marinade or as a sauce, you will discover so many delicious uses for this simple sauce.
- Marinate your favorite meats, delicious with pork, steak, chicken breasts, chicken wings or chicken thighs, fish, or vegetables, and allow to marinate for about 30 minutes or more, then cook as planned.
- Drizzle or slather teriyaki glaze over grilled chicken, kebabs, fish or vegetables.
- Try mixing into noodles, like this yummy lo mein
- Add some to your favorite fried rice, try this chicken fried rice, or easy hibachi fried rice.
- Scrumptious over salmon, mahi-mahi, ahi, halibut, or tilapia whether grilled, baked, sauted or in a sous vide.
- Drizzle it over this Hibachi Steak and Shrimp or these Hibachi vegetables.
- Use as a quick stirfry sauce.
How to make Chicken Teriyaki Rice Bowls with Homemade Teriyaki Sauce
How to make your own Chicken Teriyaki bowl! Customize to your liking, here’s how we make them.
- Steam white or brown rice and place portion in bottom of bowl.
- Add grilled chicken or fish (even better if marinated in the teriyaki marinade)
- Add steamed broccoli and/or carrots until crisp tender, salt lightly
- Drizzle warmed up teriyaki sauce all over the bowl.
- Serve with chopsticks for a fun and nutritious meal.
That’s it!
This easy sauce mixes up so quickly, and while I won’t say I’d never buy another bottle of store bought sauce again, because that Kinder Teriyaki Sauce is pretty amazing! But this sure is a super simple and oh so delicious marinade and sauce!
–> Replace this sauce for the raspberry glaze and follow the baking instructions on this Salmon Recipe.
Simple Teriyaki Sauce Tips
- Pre-measure and chop all ingredients and have them ready, the recipe goes much faster.
- When mixing cornstarch, arrowroot, or other thickeners, be sure to use cold water to activate.
- You will need a small saucepan over medium heat
- Make a double batch and save for your favorite stir-fry sauce
Easy Teriyaki Sauce Recipe FAQs
Store in a tightly covered jar or container in the fridge for about 2 weeks. May be frozen, when ready to use, thaw on counter or overnight in fridge.
For thicker teriyaki sauce we use a little cornstarch and water mixture. If you prefer not to thicken without cornstarch, try using the same amounts and method using all-purpose flour (regular or gluten-free),
My honey teriyaki sauce recipe is not vegan since it contains honey, however, swap out the honey for agave (or other preferred sweetener). I do not recommend maple syrup necessarily as the flavor may overpower the sauce slightly, but if that doesn’t bother you, go for it!
Yes, you can make a delicious teriyaki sauce without soy sauce. Try using Bragg’s liquid amino’s or Coconut Amino’s. I’ve made this honey teriyaki sauce recipe numerous times using Bragg’s, and it is just as delicious!
If you use a traditional soy sauce, teriyaki sauce has gluten since regular soy sauce contains gluten. Easily replace with GF Tamari, Bragg’s liquid amino’s or coconut amino’s and achieve the same great taste without gluten.
If you love this sauce, then you have got to try these other sauces, rubs, and dressings!
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I know you will love this traditional teriyaki sauce recipe, if you do, please comment below! And don’t forget to share to Pinterest, Instagram and Facebook.
Looking for more easy recipes?
- Healthy Mongolian Beef
- Olive Garden Crock Pot Chicken
- Cheesesteak Sandwich Recipe
- Instant Pot Ground Beef Stroganoff
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Equipment
- All-Clad Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Saucepan with Lid Cookware, 2-Quart, Silver
Ingredients
- ½ cup tamari Tamari is naturally lower in sodium, but also use reg or low sodium soy sauce, Bragg's Liquid Aminos or Coconut Aminos
- 3 tablespoons brown sugar packed (light or dark brown sugar)
- 2 teaspoons fresh ginger minced
- 2 teaspoons fresh garlic minced
- ¼ cup honey I use local raw honey; Vegans use agave or other sweetener
- 1 teaspoon sesame oil toasted or untoasted (I make mine a heaping teaspoon)
- 3 tablespoons Mirin rice wine see notes
- 3 teaspoons corn starch non-GMO
- ¼ cup cold water to mix with the corn starch
Instructions
- Combine soy sauce, brown sugar, ginger, garlic, honey and sesame oil in a small saucepan, over medium heat, bring to a low simmer.½ cup tamari, 3 tablespoons brown sugar, 2 teaspoons fresh ginger, 2 teaspoons fresh garlic, ¼ cup honey, 1 teaspoon sesame oil, 3 tablespoons Mirin rice wine
- Mix cornstarch and ¼ cold water in a cup; stir until dissolved. Whisk into the teriyaki sauce and bring to simmer, stirring until thickened.3 teaspoons corn starch, ¼ cup cold water
- Store in airtight jar for up to 2 weeks in fridge, may be frozen up to 3 months.
Notes
Variations
- Add 1-2 teaspoon sesame seeds (toasted or un-toasted)
- Replace all of the brown sugar with honey
- Toss in a few shakes of red pepper flakes
- Chop a green onion or two and add to the sauce
- Add up to two tablespoons of pineapple juice (for a Hawaiian flavor) or Orange juice to this great recipe
- Instead of corn starch, use Arrowroot, tapioca starch or omit all together for a more liquid easy homemade teriyaki sauce
- Reduce the sodium and use low sodium soy sauce
Uses for Teriyaki Sauce/Marinade
Marinade meat (pork, beef, etc), poultry, fish, veggies in teriyaki sauce for 30 minutes minimum and cook as directed. If desired, omit the cornstarch from the marinade if a more watery marinade is desired. Use as a sauce in chicken and rice bowls, add to chow mein and lo mein recipes, drizzle a little in your favorite fried rice, stir into your favorite stir-fry recipe. See post for more use ideas for this delicious sauce. Storage & Freezing- Refrigerator: Store cooled teriyaki sauce in an airtight container or glass jar for up to 2 weeks. Shake or stir before using if separation occurs.
- Freezing: Pour sauce into freezer-safe containers or silicone ice cube trays, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge or warm gently on the stovetop.
- Reheating: Heat over low, stirring until smooth. If too thick, add a splash of water or broth.
Nutrition
Natalie
Better than anything you can buy at the store, and comes together so quickly! I use it on a stir fry with chicken and veggies over rice.
So glad you loved it, Natalie!
Deb
Loved this – used leftover chicken for fried rice. This is a great recipe!
Julie Menghini
We loved this sauce! I used it with chicken as a marinade and a glaze. The family loved it!
Paige
This is my new favorite Teriyaki sauce! Perfect balance of flavors..
MICHAELA KENKEL
This is my new go to for when I make chicken rice bowls!! SO GOOD!!
Tasia ~ two sugar bugs
This teriyaki sauce looks perfect Kathleen! I have all the ingredients and we love these flavors. Looking forward to trying it!
Bob
I’ve made this one. It is AWESOME!!!!!!
You are the best Bob! Thanks!