We love Asian food, and this homemade Teriyaki Sauce is simple and easy - and the best teriyaki sauce ever! Perfect for stir-fry Teriyaki Chicken or Teriyaki Beef, salmon fillets or shrimp, drizzled over rice or fried rice, or served as a dip for egg rolls. So simple and easy to make at home, and better than anything you can buy!
Every home cook should have a few special sauce recipes up their sleeves, ready to pull out for fast and easy dinners, and this is one of my go-to sauces that everyone adores!
This is another recipe that is wonderful because you can customize it YOUR WAY! Like it sweeter? Add some additional brown sugar or honey. A little bit spicier? I add extra sriracha seasoning or red pepper flakes to kick up the flavor. The magic is that you can make it your own!
THREE EASY STEPS!
I usually make double batches of this at a time and keep stored in the fridge for easy meal prep. You can also freeze this sauce for up to 3 months - simply defrost in your refrigerator.
So simple and good that you'll never buy bottled teriyaki sauce again!
1 cup low-sodium soy sauce
½ cup packed brown sugar
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon fresh minced garlic
1 teaspoon fresh minced ginger
1/2 teaspoon Sriracha seasoning (or red pepper flakes)
2 tablespoons cornstarch
4 tablespoons water
1 tablespoon sesame seeds
HOW I MAKE THIS:
1. In a medium saucepan, whisk together the soy sauce, brown sugar, vinegar, honey, sesame oil, garlic and ginger. Bring to a simmer and reduce heat to low.
2. In a small bowl, stir together the cornstarch and water. Drizzle into sauce mixture and whisk constantly until the sauce thickens.
3. Remove from heat and stir in sesame seeds; let cool.
4. Keep in an airtight container in the fridge for up to 2 weeks.
NOTES: You can substitute garlic powder (1-1/2 teaspoons) and ginger powder (1/2 teaspoon) for fresh garlic and ginger. You can also substitute olive oil for the sesame oil in a pinch, but increase the sesame seeds to 2 tablespoons if you do so – sesame oil adds so much flavor!
YIELD: 1 cup
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