Easy Teriyaki Sauce Recipe

Heather Dessinger

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Teriyaki Sauce Recipe

Ready in just ten minutes, this delicious teriyaki sauce recipe can be made with just a handful of wholesome ingredients – not the MSG and high fructose corn syrup you’re likely to find in store-bought options. It’s perfect for easy weeknight meals, and may even inspire you to reclaim other favorites like sweet and sour chicken and pepper steak.

What is teriyaki sauce?

The word teriyaki comes from the Japanese word “tare”, which means glossy or glaze. It describes the sheen that the sauce provides.

Teriyaki is traditionally made with soy sauce, mirin (sweet rice wine) and rice vinegar, but since my family is gluten-free I’ve swapped the soy sauce with coconut aminos.

Since coconut aminos are sweeter than traditional soy sauce, the flavor profile of this recipe is well-balanced without the addition of mirin. I also use apple cider vinegar in place of rice vinegar because it’s what I usually have on hand, but either will work.

Ways to use teriyaki sauce

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3.80 from 15 votes

Teriyaki Sauce Recipe

Course Condiments
Cuisine Japanese
Calories 337kcal
Author Heather Dessinger

Ingredients

Instructions

  • Stir together 1 tablespoon water with 1 tablespoon arrowroot powder.
  • Bring all ingredients except the water/arrowroot mixture to a boil.
  • Reduce heat to simmer and stir the water/arrowroot mixture again, then pour it slowly into the pot.
  • Stir for about 1 minute while the teriyaki sauce thickens, then remove from heat and serve.

Nutrition

Calories: 337kcal | Carbohydrates: 79g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1804mg | Potassium: 181mg | Fiber: 1g | Sugar: 48g | Vitamin A: 150IU | Calcium: 88mg

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How To Make Teriyaki Sauce

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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13 thoughts on “Easy Teriyaki Sauce Recipe”

  1. It took me many years before I had a chicken wing, but now I love them. Haven’t tried teriyaki wings yet. Will have to try this, thanks for sharing!

    Reply
  2. This is a great recipe. We’ve made this a few times with chicken wings but we’ve also tried it with shrimp and also calamari and it’s has been a hit every time. Thanks!

    Reply
  3. 5 stars
    This looks great! Can it be cooked on low throughout the day or does it have to be cooked on high for the shorter period?

    Reply
  4. 5 stars
    I have been pre-cooking ground beef for a long time – it is just so much easier to do it once and be done with if for a while. Sometimes I cook a batch that is just plain ground beef – and then I’ll do another batch and add green peppers and onions. I also store mine in freezer zip lock bags due to the storage issue – much easier to store flat.

    Reply
  5. Love your recipes. Teriyaki sauce is another I’ll try. Why is your sodium so high? The coconut aminos isn’t high. Is it the arrowroot powder? I don’t have that so can’t check. I’m always looking for low sodium ideas, especially in sauces & seasonings. Thanks for the great recipes!

    Reply
  6. How much does this make?
    I’m attempting to make and can many sauces, like this, hoisin, oyster, bean sauce, duck sauce, pickled ginger, plum sauce, pot sticker sauce,and other asian sauces, chimichurri, worchestershire, shrimp cocktail sauce, ….. Basically every kind of sauce on the market. I can’t have most all of them as I’m diabetic (T2) and can’t have sugar, and try to stay away from gluten, so I’m limited. Being able to make my own, control the ingredients and can for future use and ease and to stock up when things get bad really are important for me.
    Thanks for the recipe….How much does it make?

    Reply