This Homemade Teriyaki Sauce is the perfect marinade or sauce for chicken, beef, fish and vegetables. So versatile! And there’s no corn starch in it!
I’ve never been a huge fan of teriyaki sauces because they always seem very salty and strong to me (they hurt my mouth); and I want to taste my food, not just salt. But, we were getting ready to host our Beach Blanket Barbecue and I was looking for chicken skewer ideas. Teriyaki kept coming up so I figured, “why not make my own?” And I’m glad I did. It’s easy! This has so much more smooth flavor than any commercial sauce I’ve tasted. (Maybe because I use low-sodium soy sauce.)
Many recipes for this sauce call for a corn starch slurry. I imagine this is because the cooks want to get it done fast. This sauce is not as fast, but it is easy.
You simply mix the 5 ingredients in a small saucepan and bring it to a simmer. Stir until the sugar is dissolved. You can then let it remain at a low simmer until it is reduced by about one-third… or until it’s as thick as you want. Just stir occasionally during the simmer. It takes about 20 minutes, but exact timing will depend on your pan, your stove, etc.
This homemade sauce will last about 3 weeks in a sealed jar in the fridge. But if you have time and make a large batch, why not freeze some? Freeze in ice cube trays, OR go ahead and put your meat in a freezer safe sealable bag with some sauce to marinate and freeze it that way. All ready to cook!