If you’re wondering how to make teriyaki sauce, I have two things to say: first of all, you’re in the right place, and second, good for you!
Teriyaki sauce is so delicious, it’s hard to believe it could be so easy to make, but it really is.
Really, all it is is a soy sauce based marinade. A bit of sugar for sweetness, garlic, ginger and vinegar for depth of flavor, and water and cornstarch for texture, and voila! Your own homemade teriyaki sauce.
So you want to know how to make teriyaki sauce? It’s easy. Just follow this teriyaki marinade recipe, and soon you’ll have a nice jar waiting for you whenever the craving hits. It’s a great steak marinade recipe, too.
Teriyaki Marinade Recipe
Preparation Time: 5m Cooking Time: 10m Total Time: 15m
Yields 1 cup teriyaki sauce.
1/2 cup soy sauce
1/4 cup white or brown sugar
1/4 cup cider vinegar
1 tbsp water
1 tbsp cornstarch
2 cloves garlic, minced
2 tsp fresh ginger root, minced
Combine all the ingredients in a saucepan. Stir the mixture over low heat until the sugar dissolves and it is smooth.
Let the sauce heat until it reaches a simmer, stirring occasionally.
Simmer 2-3 minutes, until slightly thickened.
Let the sauce cool.
If you want to use the sauce on meat you’re going to cook right away, it doesn’t need to cool. That’s only if you need to marinate it.
If you don’t need all the sauce right away, you can store it in a tightly closed jar for several months.
Not all soy sauces are the same. Be sure that you start with a soy sauce that you like, because it’s the main ingredient and it’ll really affect the flavor.
If you want, you can replace the sugar and vinegar with pineapple juice. It’ll give both sweetness and that bit of acidity that makes the sauce so good.
This teriyaki marinade recipe is great for playing around with. You can change pretty much any of the amounts and you’ll get something slightly different, but still awesome. Play around with the amounts until it’s just right for you!
For a thinner teriyaki sauce, use less cornstarch. For thicker, use more.
Instead of fresh ginger, you can use 1/2 teaspoon or so of ground ginger. I prefer fresh ginger. I find its taste and smell almost energizing… but I’ve definitely run out before, and the teriyaki sauce turned out just fine.
This particular teriyaki sauce isn’t the sweetest one in the world. I tend to cut back on sugar when I cook. If you like things sweeter, you can probably even double the sugar in this recipe.
Sometimes I add just a bit of freshly ground black pepper, maybe 1/4 teaspoon. I can’t say it really gives a bite to the recipe, but it does add a little something other than sweetness.
This makes a great steak marinade recipe. You can also use it to make an outstanding teriyaki chicken recipe. It’s very versatile.