This Homemade Teriyaki Sauce is the perfect marinade or sauce for chicken, beef, fish and vegetables. So versatile! And there's no corn starch in it!
I've never been a huge fan of teriyaki sauces because they always seem very salty and strong to me (they hurt my mouth); and I want to taste my food, not just salt. But, we were getting ready to host our Beach Blanket Barbecue and I was looking for chicken skewer ideas. Teriyaki kept coming up so I figured, "why not make my own?" And I'm glad I did. It's easy! This has so much more smooth flavor than any commercial sauce I've tasted. (Maybe because I use low-sodium soy sauce.)
How to make Teriyaki Sauce without corn starch
Many recipes for this sauce call for a corn starch slurry. I imagine this is because the cooks want to get it done fast. This sauce is not as fast, but it is easy.
You simply mix the 5 ingredients in a small saucepan and bring it to a simmer. Stir until the sugar is dissolved. You can then let it remain at a low simmer until it is reduced by about one-third... or until it's as thick as you want. Just stir occasionally during the simmer. It takes about 20 minutes, but exact timing will depend on your pan, your stove, etc.
How long will my homemade sauce last?
This homemade sauce will last about 3 weeks in a sealed jar in the fridge. But if you have time and make a large batch, why not freeze some? Freeze in ice cube trays, OR go ahead and put your meat in a freezer safe sealable bag with some sauce to marinate and freeze it that way. All ready to cook!
How should I use my Teriyaki Sauce?
- As a dipping sauce for Spring Rolls
- Chicken Teriyaki Skewers
- This Beef Satay recipe calls for Teriyaki Sauce
- Our friend Ellen's Polynesian Chicken Wings look like a fabulous use of this yummy sauce!
Easy Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup mirin
- 1/4 cup packed brown sugar
- 1 large clove garlic, minced (about a teaspoon)
- 1/2 teaspoon ground ginger
- Put all the ingredients into a small saucepan over medium-high heat and stir until sugar is dissolved.
- Set heat so the sauce is at a simmer and cook until sauce is reduced by about 1/3. This should take about 20 minutes. I use a toothpick when I first put the sauce on then mark the line where the liquid stops. It is easy to then re-use the toothpick and see much the sauce has reduced.
Gr8 Make Ahead Tips:
- The sauce can be kept in a sealed container in the fridge for up to 3 weeks.
- Or FREEZE it!
- In ice cube trays
- Or put your meat in a resealable freezer safe plastic bag with the sauce and freeze. Ready to go when you are!