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.
Course: Main Course, Sauce
Cuisine: American, Japanese
Keyword: homemade teriyaki, teriyaki sauce
¼cupsoy sauce or tamari
2 garlic cloves, minced
In a small bowl, combine the cornstarch and water until mixed. Set aside.
In a small saucepan, combine the remaining ingredients and bring to a boil. Let the sauce boil for 1 minute before removing from the heat. Let cool to thicken for about 10 minutes before tossing with meat, vegetables, or whatever else your heart desires!
Once you take the sauce off the heat, it will begin to thicken slightly. I like to wait about 10 minutes for it to thicken enough to coat whatever it is I'm tossing it with. 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.