This easy homemade teriyaki sauce is the perfect combo of salty and sweet - and such a handy sauce to have on hand. Toss with any number of weeknight meals -- chicken, pork, salmon, you name it.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course, Sauce
Cuisine: American, Japanese
Keyword: homemade teriyaki, teriyaki sauce
Servings: 8people
Calories: 46kcal
Ingredients
2Tablespoonscornstarch
¼cup water
¼cupsoy sauce or tamari
1cupwater
¼ cuphoney
2 garlic cloves, minced
2teaspoonsfresh ginger
Instructions
In a small bowl, combine the cornstarch and ¼ cup of water until mixed. Set aside.
In a small saucepan, combine all of the other ingredients (soy sauce, water, honey, garlic, and ginger) and bring to a boil. Reduce heat to low before adding the cornstarch mixture. Remove from the heat when the sauce begins to thicken. If the sauce becomes too thick, add a little water.
Toss with meat, vegetables, or whatever else your heart desires! Enjoy!
Notes
Once you take the sauce off the heat, it will begin to thicken more. This usually takes about 10 minutes for it to thicken enough to coat whatever it is I'm tossing it with. Add water if sauce becomes too thick. Storage and Leftovers: Make a double batch! This stuff is gold to keep in the refrigerator for up to 6 days. Store the sauce in an airtight jar in the refrigerator. It will start to congeal a bit but let it sit out for about an hour to get to room temperature or heat on low heat to make thinner before using.