Teriyaki Sauce with Brown Sugar
Homemade teriyaki sauce outshines any bottled version with its fresh, glossy appeal and customizable sweetness that you control. This recipe combines soy sauce, brown sugar, mirin, fresh ginger, and garlic for authentic Japanese-American flavor that's better than takeout. The sauce thickens as it simmers, creating that characteristic sticky glaze perfect for grilled meats and vegetables. Unlike commercial teriyaki loaded with corn syrup and artificial flavors, this homemade version uses real ingredients and tastes noticeably better on everything. Use it as a marinade for chicken or salmon, stir-fry sauce for vegetables, or glaze for grilled proteins. The sauce keeps refrigerated for up to three weeks and can be made ahead for quick weeknight meals. The caramelization from brown sugar creates those beautiful charred edges.
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Ingredients
- •Soy sauce - 1/2 cup
- •Water - 1/4 cup
- •Brown sugar, packed - 1/3 cup
- •Mirin (or white wine) - 2 tablespoons
- •Rice vinegar - 1 tablespoon
- •Garlic, minced - 2 cloves
- •Fresh ginger, grated - 1 teaspoon
- •Cornstarch - 1 tablespoon
- •Water (for slurry) - 2 tablespoons
- •Sesame oil - 1 teaspoon
Instructions
- 1
In a small saucepan, combine soy sauce, 1/4 cup water, brown sugar, mirin, and rice vinegar.
- 2
Add minced garlic and grated ginger.
- 3
Bring mixture to a boil over medium heat, stirring to dissolve brown sugar completely.
- 4
In a small bowl, whisk together cornstarch and 2 tablespoons water to create a smooth slurry.
- 5
Once sauce is boiling, reduce heat to medium-low and slowly pour in cornstarch slurry while whisking constantly.
- 6
Continue cooking for 3-5 minutes, stirring frequently, until sauce thickens to a syrupy consistency.
- 7
Remove from heat and stir in sesame oil.
- 8
Let cool slightly. Store in an airtight container in the refrigerator for up to 3 weeks.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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