Ever find yourself craving that rich, sticky thick teriyaki sauce that clings perfectly to your favourite dishes? This homemade thick teriyaki sauce is your quick fix—ready in just 10 minutes with simple pantry staples.
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Why you'll love this recipe
Meal Prep. This sauce is perfect for meal prepping—make a batch and use it throughout the week in dishes like Teriyaki Tofu Poke Bowl or Teriyaki Beef Noodles.
Proteins. It pairs wonderfully with various proteins, such as Roast Chicken, roast pork, beef brisket, and salmon.
Asian-Inspired. If you're a fan of Asian flavors, you'll love my Black Pepper Beef Stir Fry, Cashew Chicken Stir Fry and Sweet and Sour Pork
Easy Sauce. This recipe is straightforward and quick, similar to our Garlic Soy Sauce and Sweet Chilli Soy Sauce
Ingredients and Substitutions
Soy Sauce. Provides the base for the teriyaki sauce, but if you're gluten free, you can use tamari. Just be aware that it is thicker, so you may need more water to even the sauce out.
Maple Syrup and Brown Sugar. This provides a slight caramelisation (as well as sweetness). For this reason, I don't recommend substituting for other types of sugar, but you can substitute honey for maple syrup if needed.
Mirin. Adds a vinegar element to balance the umami and sweetness. If you don't have, use a white wine vinegar or even a white vinegar.
Garlic and Ginger. Fresh are recommended. Don't omit the ginger if you like the warmth and slight sweet spiciness common in takeaway sauces. If you're too lazy to mince, use jarred versions.
Sesame Oil. Imparts a nutty aroma and richness. Omit if you don't have.
Cornflour Slurry. A mixture of cornflour and water used to thicken the sauce to the desired consistency.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make teriyaki sauce
Step 1: In a saucepan over medium heat, combine soy sauce, brown sugar, mirin, garlic, ginger, maple syrup, and sesame oil. Stir until sugar dissolves.
Step 2: Bring to a gentle boil, then reduce the heat and let it simmer for 5 minutes.
Step 3: Prepare a cornflour slurry by mixing equal parts cornflour and cold water until smooth.
Step 4: Gradually add the slurry to the simmering sauce, stirring continuously to prevent lumps.
Continue to simmer the sauce until it thickens to your desired consistency.
Top Tip
For a thicker sauce, allow it to simmer longer after adding the slurry, keeping in mind that it will thicken further as it cools. If it becomes too thick, add more water.
What to use Teriyaki Sauce for
Teriyaki Sauce can be used for a variety of meal prep friendly options such as Stir Fries like Teriyaki Beef and Teriyaki Chicken Stir Fry.
It's also great on proteins for a Tofu or Chicken Poke Bowl.
Even just on your favourite protein options like Salmon or Pork, or drizzled right on top of Rice.
How do you store Teriyaki Sauce?
Once cooled, store the sauce in an airtight container or jar in the fridge for up to 2 weeks.
I recommend making double and using it for meal prep throughout the week (or two), by using it over your favourite proteins, bowls or vegetables. You can then freeze any extra in icecube trays for up to three months.
Do you need to reheat it?
Only if you want your final meal warm. You can reheat on the stovetop over low heat, stirring occasionally until warmed through.
How to freeze teriyaki sauce?
Pour the sauce into freezer-safe containers or ice cube trays for portioned servings, and freeze for up to three months. Thaw in the refrigerator before use.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, this sauce works well as a marinade for meats and tofu. For marinating, you might want to thin it slightly with a bit of water or additional mirin so it doesn't clump over the proteins.
To add heat, incorporate red pepper flakes or a dash of sriracha to the sauce during cooking.
Absolutely. Use low-sodium soy sauce to reduce the salt content without compromising flavor.
Monitor the sauce closely while simmering, and add the cornflour slurry gradually, stirring constantly to achieve the desired consistency.
Other sauce recipes you might like
Or, you can have a browse through my Sauce Recipes for more delicious eats.
Recipe
Thick Teriyaki Sauce
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Equipment
- small saucepan
Ingredients
- 120 g (½ cups) soy sauce, subs note 1
- 55 g (¼ cups) brown sugar
- 45 g (3 tablespoon) mirin, subs note 2
- 3 cloves garlic, subs note 3
- 3 g (1 teaspoon) ginger, subs note 3
- 15 g (1 tablespoon) maple syrup, subs note 4
- 5 g (1 teaspoon) sesame oil, optional
- 60 g (¼ cups) water
- 10 g (1 tablespoon) cornstarch
Instructions
Prepare
- Finely mince: 3 cloves garlic, 3 g (1 teaspoon) ginger
- Prepare cornflour slurry by mixing together 60 g (¼ cups) water and 10 g (1 tablespoon) cornstarch
Cook
- In a saucepan over medium heat, combine 120 g (½ cups) soy sauce, 55 g (¼ cups) brown sugar, 45 g (3 tablespoon) mirin, 3 cloves garlic, 3 g (1 teaspoon) ginger, 15 g (1 tablespoon) maple syrup, 5 g (1 teaspoon) sesame oil soy sauce, brown sugar, mirin, garlic, ginger, maple syrup, and sesame oil. Stir until sugar dissolves.
- Once it comes to a gentle boil (small bubbles), reduce heat to low and let simmer for 5 minutes.
- Gradually add the cornflour slurry to the simmering sauce, stirring continuously to prevent lumps.
- Continue to simmer the sauce until it thickens to your desired consistency.
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