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This Teriyaki Sauce recipe is used in our Beef Teriyaki and Vegetables recipe – and it is a versatile homemade sauce that can be used in any recipe calling for teriyaki sauce.
Our teriyaki sauce recipe is a simple combination of good-quality soy sauce (see note below on what to look for when buying), dark soy sauce, sweet rice wine or mirin, sugar and honey, as well as fresh garlic and ginger. It’s simple to make (it only takes about five minutes!) – and, I think, so much better than the bottled sauces!
This is a recipe that my husband Jack developed over the years. Back during his bachelor days, Jack cooked a lot of stir fry dishes because they were quick and easy to make (especially if you do a lot of chopping and other preparations ahead of time) – and they were also a great way to enjoy a complete one- bowl meal including vegetables and the meat of your choice!
This recipe makes about a pint of teriyaki sauce – so you can make a batch for our Beef Teriyaki and Vegetables recipe, and then store the leftover sauce in the refrigerator for up to two weeks. The leftovers may also be frozen in small zipper seal bags for up to three months – just defrost the sauce as you need it before using!
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When looking to buy a ‘good quality’ soy sauce – check the ingredients list and look for a sauce where the first or second ingredient is soy beans. A lesser quality soy sauce will often list salt as the first ingredient or have soy beans way down the list.
- 3/4 cup good-quality soy sauce (see note above)
- 1/4 cup dark soy sauce (if dark soy sauce is not available or too intense for your taste, just use one full cup of regular soy sauce instead of the 3/4 cup)
- 1/2 cup water
- 4 tablespoons sweet rice wine or mirin (optional)
- 5 tablespoons brown sugar
- 3 tablespoons white sugar
- 1/2 cup agave nectar or honey
- 1 tablespoon chopped garlic (will be strained out after cooking)
- 1 tablespoon chopped fresh ginger (will be strained out after cooking)
- Put all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer for three minutes.
- Remove from heat and strain over a container using a fine sieve. Discard ginger and garlic.
- Store in the refrigerator for up to two weeks or freeze in zip lock bags for up to three months.
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