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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! #playswellwithbutter #marinaderecipe #easymarinade #grillingrecipes #teriyaki #teriyakisauce #teriyakimarinade #teriyakichicken #teriyakibeef

mom’s teriyaki sauce


Description

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! 


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Marinate: Pour the teriyaki sauce over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
  3. Grill as desired. Enjoy!

Notes

  • 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