Homemade Teriyaki Sauce

Spring has sprung! When it comes to weather, we Californian’s have it pretty darn good. Crisp mornings, sunny afternoons, and cool evenings reminds us that soon enough, we will be sporting the occasional sun dress, tank top, or skirt. My cooking is starting to reflect that.

Lean grilled meats, roasted salmon, and lots of organic, grass fed chicken keeps the calories and the carbs to a minimum. Introducing layers of flavors is the key to any good meal. Fresh salsas, marinades, sauces, and condiments help turn what could be a boring, weeknight meal into a flavorful, happy dish.

Homemade staples can always be found lining our refrigerator shelves; ketchup, salad dressings, pasta sauce, jams, fruit soda mixtures, and this teriyaki sauce. It’s the perfect addition to simple, grilled chicken breast, Asian marinated skirt steak, and roasted salmon. Served with a side of oven baked brown rice and kale chips, no one leaves the table hungry!


Homemade Teriyaki Sauce


1/2 cup wheat free tamari
1/2 cup organic, cane sugar
1/2 teaspoon grated, fresh ginger
1 medium clove of garlic, passed through a garlic press
2 tablespoons mirin
1/2 teaspoon arrowroot


• in a small saucepan, combine the first four ingredients. heat over a medium flame.
• whisk mirin and arrowroot until no lumps remain. pour into saucepan and whisk to combine all ingredients.
• bring sauce to a boil over high heat. whisk and reduce heat to medium low and simmer until sauce reduces to 3/4 of a cup.
• the sauce will become like a syrupy glaze. keep warm while you cook your protein.
• refrigerate and store in a glass jar for up to three weeks.

The Urban Baker / SusanSalzman.com

More Asian Inspired Sauces around the Web:
Teriyaki Beef Tacos w/Ginger Miso Slaw – Vanilla Kitchen
Baked Teriyaki Turkey Meatballs – Tracey’s Culinary Adventures
Teriyaki Tempeh – Hey That Tastes Good
Teriyaki Shrimp Soba Noodle – Lauren’s Latest

Showing 24 comments
  • Kim

    Oh, it’s springtime here too, and, this year, it’s fantastic! On grilled salmon, I’m sure it’s perfect. I’ll give it a try soon!

  • HeatherChristo

    Susan- strangely, I have never made homemade teriyaki sauce- you just totally inspired me! thank you!

    • Susan

      So funny you should mention that, Heather. I actually looked through your site to add to my links at the bottom of my post. And, I was surprised that you didn’t have anything teriyaki!! This sauce is super easy and takes minutes to make!

  • Reply

    I am so glad you posted this. I don’t eat a lot of teriyaki sauce because I just haven’t found one I like. This on the other hand, I am positive I will love!

    • Susan

      I agree that you will love this, Allison. Let me know how you like it!

  • Marla

    This sauce looks sticky, gooey & fabulous!

  • Kankana

    Would be so yummy with chicken wings! Gorgeous clicks.

  • Kristina Vanni

    Great fresh take on a classic! This will be wonderful to make and have on stock for a variety of dishes! Thanks for sharing!

  • Sister Kyoya

    Thank you for such a simple recipe! I really love how teriyaki tastes but was a little afraid that sore bought might sneak honey into it (I’m highly allergic.) Add to that the fact that my husband is diabetic and it was something that I just had to forget. Now with this recipe I can be sure that it won’t bother my allergies and see if I can make it sugar free too!

    • Susan

      So glad you liked it. I hope it worked out for you!

  • Stefanie Reedy

    What kind of arrowroot do you buy?

    • Susan

      Hi Stefanie – I generally buy Bob’s Red Mill. I get it at Whole Foods and it comes in a 1 pound bag.

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