Teriyaki sauce in a pot with spoon

Teriyaki sauce

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(12 ratings)

Prep: 5 mins Cook: 10 mins


Makes 1 medium sized jar

This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers

Nutrition and extra info

  • Vegan

Nutrition: per serving

  • kcal15
  • fat0g
  • saturates0g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein0.1g
  • salt0.33g
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  • 85g light brown soft sugar
  • 70ml light soy sauce
  • 1 large garlic clove, crushed
  • 4cm piece ginger, peeled and finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp cornflour
  • 1 tbsp rice wine vinegar

To serve

  • sesame seeds (optional)
  • 2 spring onions, finely sliced (optional)


  1. Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.

  2. Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.

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Comments, questions and tips

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4th May, 2020
Following others advice about reducing the sugar must say this is the best teriyaki sauce I ve tried This will definitely be a keeper in our house
Keith McInnis
23rd Aug, 2019
I tried Teriyaki sauce for the first time last week and so decided to try my hand at making it - hence this recipe. Previous comment is quite right about sweetness so I reduced sugar to 60g. I also increased the garlic (I like garlic) but in all other respects followed the instructions. I thought the result was fantastic - sweet and sharp at the same time. I marinated and cooked chicken in it and then served with rice and salad - it took no time to make and, frankly, no time to be gobbled up by hungry friends.
Polly Maguire
29th Jun, 2019
It’s VERY sweet, so I’d recommend using maybe 60grams of the sugar max. If you use the full amount of sugar, it just caramelises to a solid lump in a frying pan - quite annoying when making a stir fry!
India_s's picture
31st Mar, 2019
Recipe is just pure sweetness how can this be teriyaki sauce worst recipe I have ever tasted Do not try it unless you fancy a dessert sauce
25th Jul, 2019
How many serving does this recipe make? i.e. how much do I know is in one serving as per the nutritional information?
goodfoodteam's picture
26th Jul, 2019
Thanks for your question. This is based on a 15g serving (1tbsp). The calorie count is lower than typical shop-bought brands because the ingredient proportions differ and the consistency is not as thick and syrupy.
10th Feb, 2019
At what point do you use the rice wine?
goodfoodteam's picture
13th Feb, 2019
Thanks for pointing this out. We have now added it into the method in step one.
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