Restaurant Teriyaki Sauce

"You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home."
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photo by run for your life photo by run for your life
photo by Mandi T. photo by Mandi T.
photo by reneblanton photo by reneblanton
photo by veroniquedidier photo by veroniquedidier
Ready In:
1 1/2 cups, approx.




  • Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
  • Mix cornstarch and cold water in a cup and dissolve.
  • After sauce is simmering, add cornstarch and water mixture, whisking well until sauce thickens.
  • Heat until sauce thickens to desired thickness.
  • Add water to thin if you over-thick it :).

Questions & Replies

  1. How long can this be stored in the fridge?
  2. can I use this recipe as a marinade? I would like to marinade the chicken over night?
  3. How long should chicken be marinated in this before grilling?
  4. Is this anything like the kikoman's teriyaki sauce? That's my absolute favorite but they don't sell it anywhere near my tiny town xD
  5. What can I use if I don't have honey?


  1. Phenomenal! I wanted to find a good recipe that my sister could have -- she has Celiac disease and can't have gluten, so readily available bottled sauce isn't something we can use. This was just wonderful. Before I added the slurry I had her taste the sauce and she said it tasted just like what she remembered from the restaurants. Five stars and two thumbs up!<br/><br/>A quick tip to those who said their sauce was too watery: a slurry (any type of starch mixed with water) needs to be made with cold to cool -- NEVER HOT -- water and added to SIMMERING liquid. It's okay to bring your liquid to a boil, but you need to lower it again until it's gently boiling with LITTLE waves. You can't just add cornstarch (or any starch) into a hot liquid, it won't bind it, and the liquid can't be too hot or it breaks the starch down and, again, it does nothing.
  2. Honolulu style: fresh ground ginger root use fresh mashed garlic substitute 1-2 tbs Guava Jelly for the honey 1 tbs crushed pineapple or juice 1 whole bay leaf 1 whole star Anise 1 tbs sake store in glass bottle, refrigerate for a day so the flavors mingle. Utilize the corn starch and water slurry to thicken when cooking just before serving, not added as a marinade.
  3. Great sauce. don't listen to the people who said it's watery, etc. They obviously don't know how to cook with corn starch. Mine came out dark, rich & thick. I would probably cut down on the sugar just a little next time, but that's just my own personal taste.
  4. This recipe is really good and flavorful and I generally have everything on hand. This is the second time making it and I made a couple change this time. I used 1/2 cp Orange juice to five it a tropical flavor. You could also use pineapple juice that would be good! I added a touch of sesame oil and some sesame seeds. I used the conrstarch and it did what it was supposed to do..thicken the sauce. If you have trouble with your leftovers pop them in the microwave for 30 seconds then give them a quick whisk and they are perfect again!
  5. My teenage daughter wanted teriyaki chicken for dinner but I don't keep teriyaki sauce in the house. She simply said look up a recipe and make it. She knows I like to try new recipes I find on the Internet So here we are. I didn't have cornstarch, so I used flour as the thickener. My daughter loved the sauce--this recipe is definitely a keeper. NOTE: I omitted the ginger when I made sauce.


  1. I've made this a few times, and I feel that it becomes a bit too "floury" if you add 2 tbsp corn starch. I use 1 tbsp instead and boil it longer; the sauce is almost the same consistency and it tastes a lot better. Fresh ginger and garlic taste a little better, too, but it's good either way.
  2. I went shopping and forgot to buy sauce, so I reeeealy wanted to have beef stir fry and teriyaki sauce, but we forgot it. . I came across your recipe and it was so easy to make, it was so tasty ! It's perfect how it is ? I'm definitely saving this and trying it again and again !
  3. I reduced the sugar to 2 heaped tablespoons (not tightly packed) and one big tablespoon of honey and turned out delicious!
  4. This was a great basic recipe, but I tweak just about everything based on what I've got lyin' around... Used fresh ginger and garlic (the conversions between ground and fresh are handily kept in the highlighted links for each ingredient). Doubled recipe as I'm going to pour it over chicken thighs (8) in the crock pot. Added iT sesame seeds and 1/2t sesame oil. Had some canned mandrin oranges that I was using elsewhere, so replaced some of the water with the fruit juice (yum). Cut back the brown sugar by 1/2. Will add some fresh peas from the garden to final dish served over jasmine rice. Thanks for the great recipe.
  5. The best (and the simplest!) teriyaki sauce recipe I've tried. I used Bragg's Liquid Aminos in place of the soy sauce and found that I needed to add a dash of salt once it was thickened. I also added a little bit more ginger and used dark brown sugar. Yum!



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