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teriyaki glaze cooking instructions

Homemade Teriyaki Glaze

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This versatile homemade teriyaki glaze delivers the perfect balance of sweet, savory, and umami flavors. Made with simple pantry ingredients, this glossy, sticky sauce transforms ordinary proteins into extraordinary meals in just minutes. Customize the thickness and flavor to suit your preferences.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Japanese
Calories: 45
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 small garlic clove grated
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water for cornstarch slurry
  • 1 tablespoon rice vinegar or mirin
  • ¼ cup brown sugar packed
  • ½ cup low-sodium soy sauce or tamari for gluten-free
  • ½ cup water
  • 1 teaspoon toasted sesame oil optional
  • 1 pinch red pepper flakes optional

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

  1. In a small saucepan, combine soy sauce, water, brown sugar, honey, rice vinegar, grated ginger, and grated garlic.
  2. Bring the mixture to a gentle simmer over medium heat. Cook for about 3 minutes, stirring occasionally to help dissolve the sugar completely.
  3. In a small bowl, whisk together cornstarch and cold water until completely smooth to create a slurry.
  4. While whisking the simmering sauce constantly, stream in the cornstarch slurry and continue cooking for another 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
  5. Remove from heat and stir in the toasted sesame oil and red pepper flakes if using.
  6. Allow to cool slightly before using as a glaze for salmon, chicken, tofu, or vegetables.

Nutrition

Calories: 45kcal

Notes

This teriyaki glaze will thicken slightly as it cools. If it becomes too thick, simply whisk in a tablespoon of water at a time until you reach your desired consistency. For a thinner sauce, use only 1 teaspoon of cornstarch.
Store leftover glaze in an airtight container in the refrigerator for up to two weeks. Reheat gently before using again.
For a tropical variation, replace half the water with unsweetened pineapple juice. For a spicier version, double the amount of red pepper flakes or add a teaspoon of sriracha.

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