You know that thick, rich Teriyaki sauce you get at restaurants, that has just the right amount of tang and sweetness? Now make your own easy, bold, thick sauce at home in about 10 minutes! Delicious as a marinade or a sauce!
Here in Colorado we have a healthy and delicious fast(ish) food restaurant called Tokyo Joe’s; with a large variety from sushi, poke bowls to make your own bowls, all made with fresh, healthy ingredients.
Back in March, 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 doesn’t eat out very often.
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!
WHAT IS TERIYAKI SAUCE MADE OF?
- Soy Sauce | The quintessential ingredient that makes teriyaki, teriyaki! Use real soy sauce if vegan and try Tamari sauce or Bragg’s Liquid Amino’s if gluten free or avoiding soy.
- Brown Sugar | traditionally teriyaki is a little sweet. Try using light or dark brown sugar.
- Fresh Ginger | Adds authentic ginger zing; try using 2 cubes of Dorot fresh frozen ginger found at Trader Joe’s.
- Fresh Garlic | All savory things should have garlic!
- Honey | Not a lot! Vegans 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 | A Japanese sweet rice wine, similar to sake but with a lower alcohol, but higher sugar content. Traditional teriyaki is made using Sake, you can also use Sherry, Port or Madeira too. I’ve also used Rice Vinegar in a pinch, adds a little tartness, but is still quite pleasant.
- Corn Starch | Non-GMO pretty please!
Ways to Use Homemade Teriyaki
Whether using this healthier teriyaki sauce as a marinade or as a sauce, you will discover so many delicious uses for this simple sauce.
- Pour over your favorite meat, poultry, fish, or veggies and allow to marinate for about 30 minutes or more, then cook as planned.
- Drizzle or slather over grilled chicken, kebabs, fish or veggies.
- Try mixing into noodles, like this yummy lo mein (a delicious recipe from my friend, Michaela of An Affair from the Heart).
- Add some to your favorite fried rice (try this recipe from my friend, MinShien of Joyous Apron)
- Scrumptious over salmon, whether grilled or baked.
Chicken (or Fish) Teriyaki Rice Bowl
How to make your own 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 sauce mixes up so quickly, and while I won’t say I’d never buy another bottle of store bought sauce again, cause that just ain’t so, this sure is a super simple and oh so delicious marinade and sauce!
HOW TO MODIFY FOR A MARINADE
You can use this sauce as is for a marinade, but some folk prefer their marinades a bit more liquid-y.
- If you prefer a more liquid marinade, omit cornstarch, but keep the water.
- Be sure to allow the sauce to cool completely before using as marinade.
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.
If you love this sauce, then you have got to try these other sauces, rubs and dressings!
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- 1/2 cup Soy Sauce; use Tamari or Bragg's Liquid Amino's if gluten free
- 1/4 cup brown sugar, packed (light or dark brown sugar)
- 1 1/2 teaspoons fresh Ginger, minced
- 1 teaspoon fresh garlic, minced
- 1 tablespoon 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 pretty please
- ¼ cup water to mix the corn starch
- Combine all ingredients in a small saucepan, over medium heat, bring to boil, then reduce heat and simmer until thickened (about 3-4 minutes). Remove from heat and allow to cool if using as marinade.
- Store in airtight jar for up to 2 weeks in fridge, may be frozen up to 3 months.
*Mirin is a Japanese sweet rice wine, similar to sake but with a lower alcohol, but higher sugar content. Traditional teriyaki is made with saki, but you can also use Sherry, Port or Madeira too. I've also used Rice Vinegar in a pinch!
Uses for Teriyaki Sauce/Marinade
Marinade meat, poultry, fish, veggies in teriyaki sauce for 30 minutes minimum and cook as directed. If desired, omit the cornstarch from 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. See post for more use ideas for this delicious sauce.
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- Spectrum Toasted Sesame Oil, 8 oz
- Aji-Mirin, Japanese sweet cooking rice wine - 10 oz x 2 bottles
- Prepworks by Progressive Magnetic Measuring Spoons, Set of 5
- OXO Good Grips 11-Inch Better Balloon Whisk
- All-Clad 7202 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Saucepan with Lid Cookware, 2-Quart, Silver
- Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
Serving Size:2 tablespoon
Amount Per Serving: Calories: 62Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1402mgCarbohydrates: 12gFiber: 0gSugar: 3gProtein: 2g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.