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!
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If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
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!
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.
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.
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.
I’ll post another recipe using the Teriyaki Sauce really soon so you get some idea how to use it. 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.
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 GF soy sauce.
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Homemade Teriyaki Sauce Recipe
Teriyaki Sauce
Ingredients
- 1 cup soy sauce
- 1 cup water
- ¾ cup white sugar
- ¼ cup 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.
Recipe Notes
Makes 3 cups sauce
I figured about 2 tablespoons per serving
**Note from Jan 2015: I made it decreasing the amount of sugar to 1/2 cup and it was delicious. I'm going to try it next with 1/4 cup of sugar and see how it comes out.
Adapted from All Recipes
Sophia @ NY Foodgasm says
This sounds delicious and sweet, plus I LOVE the texture, I hate very runny sauces!! Never used potato starch, is that something you can buy?
Debi says
Sophia, yes, it’s just something I buy. They carry it in the baking section of my store, right by the cornstarch. I’ve also seen it in the Kosher section of some stores, because it’s often used in Jewish cooking. It’s a great substitute for flour if you’re looking for Gluten-free options.
Culinary Ginger says
I make all my own sauces too, so much better. This looks and sounds like a delicious teriyaki, I can’t wait to try your recipe.
Catherine says
Dear Debi, I love making my own sauces too. This sounds delicious…it goes with everything! xo, Catherine
christine (@foodyschmoody) says
Oh this sauce sounds fantastic. I can think of a million things to make w/ it!
Robin Rue (@massholemommy) says
I would put teriyaki sauce on everything if I could. Yours sounds awesome.
Michele says
I do love teriyaki sauce. I have never attempted to make my own sauces or marinades-this sounds like a good place to start.
mealplanmaven says
Thank you for another amazing sauce Debi! So versatile and YUM! I love that you used potato starch as the thickener, an ingredient I use all the time in my Jewish dishes.
Aimee Fauci says
This seems so easy to make and I actually believe I have all the ingredients I need to make it.
Brandon @ Kitchen Konfidence says
Love the teriyaki sauce!! And this looks so simple to make. I need to give it a try.
Valerie says
Love the pictures..looks so yummy. Thanks for the recipe..I shall have to try..love Teriakyi! Happy blogging!
Valerie
Bethany magnie says
So much better for you than store boughs! Well maybe not SO much better, but less chemicals I’m sure!
peter @feedyoursoultoo says
This looks great and would have so many foods it would be good on.
April J Harris (@apriljharris) says
This is so much nicer than commercially prepared Teriyaki Sauce!! I can think of so many uses for it. Great recipe, Debi!
Loriann Cargill Bustos says
I love making homemade sauces. It allows you to control the ingredients!
msposh2013 says
Teriyaki sauce is so yummy. Great recipe!
Nikki @ Tikkido says
Looks great! I have everything I need to give your recipe a try for dinner this weekend!
Sharon Erickson (@sharonme86) says
I am so excited about this recipe! I never have teriyaki sauce on hand so this is PERFECT.
Julie says
Yum! I haven’t delved into making too many sauces, but this sounds really good!
simplybeingmommy says
What a great idea. Since my last baby, my taste buds have changed (maybe I’m just getting older). I would love to tailor my sauces to my palate.
loveforlacquer says
So easy! I love experimenting in the kitchen!
Michelle F. says
I never thought to make my own teriyaki sauce. I use it alot on salmon so I have to try to make my own.
Libby with Lemony Thyme says
We love making all kinds of Asian recipes at home. So much better without all the msg and ugh. Your teriyaki sauce will become a new go-to Debi. Love it.
Erica (@Erica's Recipes) says
sounds like a delicious sauce! pinning and yummed to save for later – will definitely be trying this one!
Katie @ Pick Any Two says
Great recipe! I am excited to try it with the potato starch instead of corn starch.
Jenn says
I never thought making my own teriyaki sauce would be so simple! I love it on chicken, Im going to give your recipe a try this weekend for a BBQ.
Mary Bostow says
Oh boy!! I can’t wait to try this one Debi!!
Sylvie says
Sounds so easy to make and so much better than anything store bought!
Liz Mays says
I usually buy my sauces, so I’m excited to follow your lead and make some. This teriyaki sauce looks fabulous!
creativekkids says
Oh, I will so have to try this! I don’t like the bottled teriyaki sauce either.
Rosey says
That’s a good idea to make your own. They you know what’s in it, and I’m sure it’s rather tasty. 🙂
felicia | Dish by Dish says
Debi! This looks amazing! I’m so glad I now have a recipe for Teriyaki sauce!
Debra says
I LOVE teriyaki! I will have to try this!
Charlotte's Little Web says
This looks divine! I am a teriyaki sauce lover, for sure! I love that it can serve as a marinade as well. And the fact that it is relatively easy to prepare—thanks for allowing us a peek into your kitchen!
Travel Blogger says
I like how easy it is. Plus, I have all of these ingredients in my pantry!
grabaplate says
For some reason, I *hate* buying teriyaki sauce! This sounds really easy to make, super tasty & thick. Yes, yes, and yes!
homemadefoodjunkie says
I must try this homemade teriyaki sauce. It looks like a great addition to my condiments. Thanks!
Becca @ Amuse Your Bouche says
This looks absolutely gorgeous – would never have known what went into teriyaki sauce. Looks yum!
Caitlin says
I love cooking with teriyaki and will save this recipe for later!
justine @ Full Belly SIsters says
Ooh, I have to make this for my husband, he’s a teriyaki sauce freak!
Misty says
Love this, just made it, SO GOOD!! how long will it keep in the refrigerator ?
Debi says
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! 🙂
Laura says
Can this be canned Forster life or it must be refrigerated
Debi says
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: http://www.freshpreserving.com/ The USDA’s National Center for Home Food Preservation has great info: http://nchfp.uga.edu/publications/publications_usda.html And, Punk Domestics is very knowledgeable http://www.punkdomestics.com/ (you might even ask the question on their Facebook page). 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.
Camille says
Hi Debi, would this recipe work well with fresh onions instead of onion flakes?
Debi says
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.
Wes Unwin says
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