I love sauces of all kinds, and this Easy & Delicious Teriyaki Sauce is no exception. It’s absolutely bursting with rich flavour and makes a most delightful glaze or sauce for your stir fry’s.
I’m a sauce person if you didn’t know. The kind of sauce person who loves extra salad dressing, licks all of the saucy spoons when cooking, and drowns my mashed potatoes in gravy at Christmas dinner.
I just love rich, dense flavour. All different kinds from all different cuisines–and HOLY CRAP is this teriyaki sauce ever good.
This Easy Teriyaki Sauce will take you all of maybe 10 minutes to make. You only need a small handful of ingredients and it’s ready to go for your next stir fry or as a delicious glaze for salmon or chicken.
Now, this teriyaki sauce is a little different than some traditional recipes that contain mirin or sake, two staples in Japanese kitchens. They’re not included in this recipe because I just simply don’t cook with those often enough (or at all) for me to want to stock up on them. Instead, I stick with other teriyaki essentials like soy sauce, honey, garlic and ginger. But I promise you this recipe still explodes with flavour!
How to Make Easy Teriyaki Sauce
The ingredients you’ll need for this sauce are:
- Soy sauce (I like to use gluten-free tamari)
- Honey (this is my favourite brand)
- Arrowroot or corn starch for thickening
Here’s how to make this sauce:
- First, mince up your fresh garlic and ginger and sauté in a small pot with a spoonful of olive oil until browned.
- Meanwhile, stir together soy sauce, water, and arrowroot starch. Add to pot, and stir in honey.
- Bring to a boil and then simmer on low for about 5 minutes, or until thick and bubbly.
- Let cool for a few minutes to thicken a bit further, and then use it as you please!
Easy & Delicious Teriyaki Sauce
A rich and flavourful teriyaki sauce made with a few simple ingredients.
- 1/2 cup soy sauce or tamari
- 1/2 cup water
- 6 tbsp honey reduce for less sweet
- 2 tbsp arrowroot or corn starch
- 1 tbsp minced garlic
- 1 tbsp minced ginger
Mince up your fresh garlic and ginger and sauté in a small pot with a spoonful of olive oil until browned.
Meanwhile, stir together soy sauce, water, and arrowroot starch in small bowl. Add to pot, and stir in honey.Bring to a boil and then simmer on low for about 5 minutes, or until thick and bubbly.
Let cool for a few minutes to thicken a bit further, and then use it as you please!
Store extras in airtight container in refrigerator for up to 1 week.
How to Use this Sauce
There are so many uses for teriyaki sauce. Here are a few of my favourites:
- As a sauce for stir fry’s
- A glaze for chicken, salmon, or beef
- As an Asian salad dressing (you may want to dilute the recipe with a little bit of water if it’s too pungent)
It’s best to add this sauce into your other recipes toward the end of their cooking time, as it may burn. For example, adding to your stir fry once your veggies and/or protein is already mostly cooked, or brushing on salmon once it’s almost finished baking.
I hope you love this recipe as much as I do. It’s definitely spoon-licking worthy in my books! Leave me a comment below with how you used this sauce, or tag me in your photos on Instagram @meghanlivingstone.