Teriyaki Sauce

Teriyaki sauce is super easy to make and so much better than what you kind find at the store. Having this delicious recipe in your repertoire is a great way to make your favorite teriyaki dishes at home and skip the takeout.

Making sauces from scratch is a great way to add flavor to your dishes. I believe every home cook should know how to make simple sauces at home. I love pairing this sauce with my spicy sauce recipe and tossing some chicken wings in it for a spicy teriyaki sauce.

This teriyaki recipe is as simple as it gets. But don't let the simplicity fool you, it is full of flavor.

A great teriyaki sauce should be a marriage of sweet, salty and savory. When these three flavors are well balanced you are left with a fantastic full-flavored sauce that can stand alone. I have tasted several teriyaki sauces, many of them have been way too sweet.

There is nothing worse than getting your meal at a restaurant and it be too sweet to eat. This recipe has just the right amount of sweetness.

The consistency is also very important. You do not want the sauce to be runny, but you also do not want it to be too thick and goopy. As the sauce cools it will become thicker, but when heated it thins out.

How to Make Teriyaki Sauce

In a medium pan combine the soy sauce, water, apple juice, orange juice and the pineapple juice. Bring to a simmer.

While the soy sauce mixture is heating up, in a small bowl mix together the cornstarch and water to make the cornstarch slurry that will be used to thicken the sauce.

Bring to a simmer then whisk in the sugar and corn syrup. Whisk until the sugar is fully dissolved. Bring the mixture to a boil and whisk in the cornstarch slurry. Boil for 1 minute while whisking rapidly. Remove from the heat and the sauce is ready to use.

Storing Teriyaki Sauce

You can store the teriyaki sauce in the refrigerator for 7 days. Or you can freeze the sauce. The sauce freezes very well. I typically make this batch, use what I need and freeze the rest for later use.