Learn how to make homemade Teriyaki Sauce or marinade with Worcestershire from scratch.
Simple pantry ingredients and in just a few minutes you’ll have homemade teriyaki flavor in so many dishes, like chicken, steak, tofu, teriyaki bowl, stir-fry, and so much more.
You guys know by now that I’m a big fan of making my own sauces. And, this Teriyaki Sauce is one that we’ve been making for years.
I think we started making this recipe because we couldn’t find a bottled Teriyaki Sauce that we really liked.
By the way, see my cute little bowls? They’re new! A birthday present from my mom!
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
Saucy inspiration
In fact, about 2 years ago in my post for California Roll Sandwiches I wrote that I needed to share this recipe.
Well, I’m finally getting around to it! In that post, Dan used the Teriyaki Sauce for The Dan Roll: a Teriyaki Steak Sushi Roll. He loved it!
**Note from Jan 2015: I made this sauce decreasing the amount of sugar from 3/4 cup to 1/2 cup and it was delicious. I’ve updated the recipe card to reflect this change, and I’ve also decreased the amount of Worstershire by 1 tablespoon.
How can I use this sauce?
But we use it all the time for lots of different things. Teriyaki Bowl, Teriyaki Tofu, Teriyaki Noodles. We’ve served it to company. I love to use it for Dan’s lunch.
Make a batch of the sauce and keep it in the fridge; it lasts for a long time, up to a month. Of course, we usually eat it up before that.
I like that it’s made from stuff that I always have on hand in the kitchen already.
Use it as a marinade as well
It’s also really nice as a marinade. Just don’t add the thickener, and you have a great marinade for steak, chicken, fish, or tofu.
How to thicken
I really prefer to use potato starch over cornstarch as the a thickener. Cornstarch tends to have a gritty mouth-feel, and I think so much of the foods we eat have corn in them, that it’s nice to move away from it sometimes.
Homemade tastes better
But, basically, anywhere you want to use a bottle of Teriyaki Sauce or marinade, use this, and feel better knowing that you know everything in it, and that it tastes way better than any bottled stuff.
Can this be vegan?
If you want this to be vegan or vegetarian, be careful of the Worcestershire sauce; it typically has fish in it. I have seen vegan Worcestershire, or simply substitute additional soy sauce for the Worcestershire.
Also, if you want it to be gluten-free, be sure to use a Gluten free soy sauce.
How to make teriyaki marinade with Worcestershire
This recipe makes a flavorful and delicious marinade as well as a sauce. Simply marinate chicken, steaks, tofu, or seafood in this for at least 2 hours before grilling.
The recipe makes a large batch, so you can marinate a large piece of meat, or several smaller ones.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Homemade Teriyaki Sauce with Worcestershire Recipe
Teriyaki Sauce with worcestershire
Ingredients
- 1 cup soy sauce
- 1 cup water
- 1/2 cup white sugar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil or light tasting oil of your choice
- 1/3 cup dried onion flakes
- 2 teaspoons garlic powder
- ¼ teaspoon ground ginger
- 3 tablespoons potato starch or cornstarch
Instructions
- In a medium bowl, mix all ingredients except potato starch, stirring together until sugar dissolves. At this point, the mixture is a great marinade.
- Marinate steak, tofu, or chicken for up to 4 hours, and grill or roast in the oven.
- For Teriyaki sauce, place mixture in a small saucepan and heat over medium heat until lightly boiling. Slowly stir in potato starch. Continue stirring until mixture thickens, about 5 minutes. Remove from heat. Teriyaki Sauce is ready to enjoy.
Notes
I figured about 2 tablespoons per serving Adapted from All Recipes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Love this, just made it, SO GOOD!! how long will it keep in the refrigerator ?
Misty, I suspect it will last a long time in the fridge, as most of the ingredients will last a long time, but we go through it pretty quickly so I’ve never tested it. It has lots of preservative-type ingredients, like sugar and vinegar, which would put it in a category like ketchup. Probably 3 months in the fridge, and it should be fine. But as with any homemade stuff, check it for grey fuzzies on the top, or an “off” smell. And, when in doubt, throw it out. And thanks so much for the comment, I’m glad you loved it like we do! 🙂
Can this be canned Forster life or it must be refrigerated
Laura, We eat the teriyaki sauce so quickly around here that I’ve never had to can it. I do freeze some of my sauces sometimes, with really good results. As for canning, I don’t do much of that around here, we pretty much eat what we make. I do know of some great resource; I’d take a look at these and see what they say. Ball Jars has some good info. The USDA’s National Center for Home Food Preservation has great info: http://nchfp.uga.edu/publications/publications_usda.html. Hope that helps, but as I’m not knowledgeable at all in the ways of canning, I don’t want to give you any wrong info.
Hi Debi, would this recipe work well with fresh onions instead of onion flakes?
Camille, I think it would work ok with fresh onions. Just be sure to chop them nice and fine, and then rinse them with water to get off some of the pungency.
Made it thought it was great. however I did have to thin it with a bit of veggie stock the second time I used it.
think it was even better the second time it was used. matured nicely