Homemade Teriyaki Sauce

A quick stir-fry dish is always great for mid-week dinner at home when I am tight on time. Our fridge is always stocked with fresh vegetables or you always find a packet of frozen vegetables which are also suitable for such a dish in my freezer. A packet of tofu and a packet of soba noodles are also always on standby. This makes it easier for us to keep to healthy meals rather than taking the easy way out and eating out.

To take the dish to another level, I want something flavourful that brings the ingredients altogether. My go-to element is a jar of homemade teriyaki sauce. It is simple to make, can be prepared ahead of time and it is delicious. I always make a bigger batch than needed as it can be stored in the fridge for up to 2 weeks.

This sauce is not only great for stir-fry dishes. It is also ideal to marinade chicken or meat or used as a glaze on salmon and burgers.

Homemade Teriyaki Sauce

  • Servings: 1 jar
  • Difficulty: easy
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A rich and savoury condiment ideal for marinades or as a sauce.


  • 200ml water + 2 tbsp water
  • 60ml soy sauce
  • 2 tbsp mirin
  • 2 garlic cloves, minced
  • 2 tbsp fresh ginger, finely grated
  • 4 tsp brown sugar
  • 2 tbsp cornstarch


  1. In a small saucepan, combine the 200ml water, soy sauce, mirin, garlic, ginger and sugar. Bring to boil, reduce heat and let it simmer for 2 minutes.
  2. Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water.
  3. Pour the cornstarch mixture into the saucepan and cook for 5 minutes until the sauce starts to thicken.
  4. Let it cool completely before transferring it into a jar.


The sauce will continue to thicken as it is cooling down.

Aubergine, Green beans & Tofu Stir-fry on a bed of Soba noodles, dressed with homemade teriyaki sauce
Homemade beef patty, topped with cheese, pineapple slice and glazed with homemade teriyaki sauce

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