My mom’s teriyaki recipe is the perfectly balanced teriyaki sauce, with just the right amount of umami from soy sauce, ginger, & garlic, & a beautiful sweetness from brown sugar, which helps create an addictively caramelized crust on whatever you’re grilling. The perfect teriyaki sauce recipe to make teriyaki chicken, teriyaki beef, or teriyaki burgers!
- 2 pounds meat or veggies of choice
- ¾ cup soy sauce (tamari for gluten-free)
- ¼ cup water
- ⅓ cup brown sugar
- 3 cloves garlic, smashed
- 2 green onions, finely sliced
- 1 1-inch piece fresh ginger, sliced
- Mix the teriyaki sauce: Add the soy sauce, water, & brown sugar to a bowl or jar. Whisk or shake to combine. Add the garlic, green onion, & ginger and stir to combine.
- Marinate: Pour the teriyaki sauce over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
- Grill as desired. Enjoy!
- Marinade vs sauce vs glaze: As written, this recipe will yield a very liquidy teriyaki sauce, perfect for marinating. If you’d prefer to use your teriyaki sauce as a glaze or for dipping, all you have to do is thicken it up some. Combine the ingredients in a small saucepan. Whisking occasionally, bring it to a boil, & let it simmer until it reduces to your desired consistency. If you want your teriyaki sauce to be thicker yet (perhaps to use as a dipping sauce), finish it off by whisking in 1-2 tablespoons of cornstarch. The cornstarch will help it tighten up into a beautiful, thick & glossy consistency.
- Keep it rustic. there’s no need to perfectly slice, chop or mince anything when you’re using it in a marinade since all you’re looking to do is draw out its flavors. instead of mincing garlic, i like to leave the cloves whole, smashing them just a bit to help pull out its flavors. similarly, there’s no need to peel & mince the ginger – just slice it into thin pieces & throw it right into your marinade!
- Don’t let the juices go to waste! whenever you grill meat, you’ll want to let it rest a few minutes before serving to keep it nice & juicy. do not let the juices & drippings that collect at the bottom of the plate go to waste – they’re teriyaki gold! we reserve them & spoon them over a bed of rice in our family…it may or may not be the part we all fight for!
- Category: sauces & condiments
- Method: marinade
- Cuisine: Japanese
Keywords: teriyaki sauce, homemade teriyaki sauce, teriyaki sauce recipe