Homemade teriyaki sauce recipe that’s full of flavor. This teriyaki sauce recipe is great to use with chicken, fish, beef, and vegetables.
There’s just something about this homemade teriyaki sauce recipe that makes me love it even more than anything I can buy in the store or get in a restaurant. Maybe it is that I know everything that is in it, right down to choosing if I want begin with low-sodium or regular soy sauce or if I want to switch it up and use coconut aminos instead, especially if I’m making a Paleo-friendly meal for guests who prefer it. The amount of flexibility that I have making my own teriyaki sauce is so worth the few minutes it takes to prepare it to me.
Thankfully, it really couldn’t be much simpler to make. I add all of the ingredients to a small saucepan over medium-low heat and allow it to come to a rolling boil. Then, I let it boil for about a minute to thicken.
Then, the teriyaki sauce is ready to use in any number of dishes or to pour into an airtight container and store in the refrigerator for a couple of weeks. If you are like me, you’ll find all sorts of uses for your homemade teriyaki sauce recipe that you’ll love to keep it on hand in the refrigerator to use.
Here’s my Homemade Teriyaki Sauce Recipe. I hope you enjoy it as much as we do!
Teriyaki Sauce Recipe
- 1/2 cup soy sauce or coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/4 cup brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 clove garlic, minced
- Add all ingredients to a small saucepan over medium-low heat. Bring to a boil, stirring constantly, and allow to boil until thickened, about 2 – 3 minutes. Sauce should be thick and able to coat the back of a spoon.
Nutrition information is automatically calculated, so should only be used as an approximation.