Forget the store-bought stuff—this homemade Teriyaki Sauce is rich, flavorful, and incredibly easy to make. In just a few minutes, you can whip up a sauce that’s perfect for chicken, stir-fry, salmon, or even a rice bowl. This is one of those simple, from-scratch staples that makes weeknight dinners taste like a restaurant meal—without the takeout bill.
Once you get the hang of making sauces from scratch, you’ll never want to go back. And this one is a great place to start! Whether you’re drizzling it over a rice bowl, tossing it with noodles, or glazing chicken wings, having this teriyaki sauce recipe in your back pocket will take your meals to the next level.
This is my go-to whenever I want that classic sweet and savory Japanese-inspired flavor. I love mixing it with my spicy sauce for a spicy teriyaki twist—it’s one of my favorite combos for chicken wings on game day or for a fun family dinner. It’s simple, homemade, and loaded with flavor.
👇Jump to:
Why I Love This Recipe
A great teriyaki sauce hits the perfect balance of sweet, salty, and savory. It should be flavorful enough to stand on its own. I’ve tasted too many overly sweet versions (both at restaurants and from bottles), and this one is just right. The sweetness is balanced by the salty soy sauce, and a mix of fruit juices brings a subtle tang and depth.
The consistency matters too! You want a glossy sauce that’s thick enough to coat your food, but not sticky or gloppy. As it cools, it thickens slightly, but once warmed up again, it goes back to a silky pourable texture—just the way a good teriyaki glaze should.
How to Make Teriyaki Sauce
This recipe comes together quickly with simple pantry and fridge staples. Here’s how to make your own teriyaki sauce from scratch:
STEP 1
In a medium saucepan, combine soy sauce, water, apple juice, orange juice, and pineapple juice. Bring the mixture to a gentle simmer over medium heat.
STEP 2
While the mixture heats, whisk together cornstarch and water in a small bowl to create a slurry. This will thicken your sauce later.
STEP 3
Once the sauce is simmering, whisk in brown sugar and corn syrup. Continue whisking until the sugar has fully dissolved.
STEP 4
Increase the heat and bring the mixture to a boil. Whisk in the cornstarch slurry and boil for 1 minute, stirring constantly. The sauce will thicken as it boils and continue to thicken slightly as it cools.
STEP 5
Remove from heat and let cool. Use immediately or store for later use.
Storage Tip
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.
Frequently Asked Questions
Homemade teriyaki sauce will keep in the refrigerator for up to 7 days in an airtight container. For longer storage, freeze the sauce in small portions and thaw as needed.
Absolutely! This sauce makes a fantastic teriyaki marinade for chicken, beef, salmon, tofu, or vegetables. If using it as a marinade, don’t add the cornstarch slurry—use the base sauce without thickening.
So many things! Drizzle it over rice bowls, stir-fry, grilled meats, roasted veggies, or even noodles. It’s also great brushed on meats during the last few minutes of grilling for a sticky-sweet glaze.
More Delicious Recipes
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
FOLLOW ME on Facebook, Pinterest, Instagram and YouTube to stay connected!
📖 Recipe
Teriyaki Sauce
Ingredients
- ½ cup soy sauce
- ½ cup water
- ¼ cup apple juice
- ¼ cup orange juice
- ¼ cup pineapple juice
- 3 tablespoons light corn syrup
- ⅓ cup sugar
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- 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. This is the cornstarch slurry that will be used to thicken the sauce.
- Bring to a simmer then whisk in the ⅓ cup plus the 2 tablespoons of 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.
Nick says
The best teriyaki recipe out there!!
zidane says
very nice food teriyaki
Joshua Benson says
We made this and put it on meatballs. It was delicious!! Thanks for the great recipe!
Simply Scratch Made says
I am so glad that you liked it!