Description
This easy homemade teriyaki sauce recipe delivers a perfect balance of sweet and savory flavors with simple ingredients. Made from soy sauce, brown sugar, garlic, and ginger, this versatile sauce can be used as a marinade, a finishing glaze, or a stir fry sauce to elevate meats, tofu, and vegetables quickly and deliciously.
Ingredients
Marinade Ingredients
- ¼ cup soy sauce (4 oz.)
- 3 Tbsp brown sugar (44g)
- 1 clove garlic, minced (1 tsp)
- 1 tsp fresh grated ginger (3g)
- 1 Tbsp water
Sauce Ingredients
- ¼ cup soy sauce (4 oz.)
- 3 Tbsp brown sugar (44g)
- 1 clove garlic, minced (1 tsp)
- 1 tsp fresh grated ginger (3g)
- 1 Tbsp water
- ½ cup water (4 oz.)
- 1 Tbsp cornstarch (15g)
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and 1 tablespoon water. Stir until the sugar dissolves. Pour this marinade over your choice of meat, tofu, or fish. Cover and refrigerate for 15-30 minutes to infuse the flavors.
- Make the Teriyaki Sauce: In a small sauce pot, mix soy sauce, brown sugar, minced garlic, grated ginger, 1 tablespoon water, plus an additional ½ cup water and 1 tablespoon cornstarch. Whisk the ingredients together thoroughly to prevent lumps. Place the pot over medium heat and bring to a simmer while continuously whisking. As it simmers, the sauce will thicken to a glossy consistency. Remove from heat and use immediately as a glaze or dipping sauce.
- Use as a Stir Fry Sauce: For stir frying, stir all ingredients listed under the sauce section in a bowl without pre-cooking. Once your stir fry meat or vegetables are cooked in a hot pan, pour the sauce mixture directly into the pan. The residual heat will bring the sauce to a simmer instantly, thickening and coating your stir fry ingredients evenly. Stir well to finish.
Notes
- Do not reuse marinade as a sauce to avoid cross-contamination; always make a fresh batch for cooking.
- Adjust the brown sugar amount to taste if you prefer a sweeter or less sweet sauce.
- This sauce can be refrigerated in an airtight container for up to one week.
- For gluten-free options, substitute soy sauce with tamari or coconut aminos.
- Fresh grated ginger and garlic provide the best flavor; use powder only in a pinch.
