Teriyaki Sauce


  • 1 cup water (divided)
  • 1/4 cup low sodium soy sauce
  • 3-4 Tablespoons light brown sugar , packed
  • 1 Tablespoon honey
  • 2 cloves garlic , minced
  • 1/2 teaspoon ground ginger
  • 1 Tablespoon cornstarch


  1. Combine 3/4 cup water, soy sauce, brown sugar, honey, garlic and ginger in a small sauce pan over medium heat.
  2. In a small bowl, whisk the remaining 1/4 cup water and cornstarch. Whisk into the pan and then bring to a light simmer. Simmer until it begins to thicken and then remove from heat. If the sauce becomes too thick, add a Tablespoon of water to thin out. If you’d like it thicker, whisk in another teaspoon of cornstarch.
  3. Serve warm with your favorite meats, rice and vegetables or store for later. Place leftovers in a covered container and refrigerate for up to one week.


Course: Main Course

Cuisine: Japanese

Author: Jamielyn Nye

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