There is no need for store-bought teriyaki sauce ever again!
This restaurant-style teriyaki sauce is so easy to make, requires just 7-ingredients that are most likely already in your pantry and is ready in about 10 minutes. We decided we wanted to make our own teriyaki sauce because:
We love using it in our home
We were tired of store-bought bottles that contained a bunch of funky ingredients.
Thick or thin teriyaki sauce? It is all up to you. I learned that traditional Japanese teriyaki sauce is thin in texture, in contrast to the westernized recipes that are thick, so the addition of the cornstarch slurry in the recipe and the thickness of the sauce is entirely up to you.Plus we love how versatile this sauce is. After making this sauce and home and having leftovers to experiment with, we realized it can be used for so much! Try it out as a marinade, glaze, salad dressing, burger condiment, sauce for noodle dishes or even tossed into stir-fries. It seems like the possibilities are endless and we encourage you to have fun with it. One of our favorite ways to serve it is in our Restaurant-Style Teriyaki Tofu Bowls!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
There is no need for store-bought teriyaki sauce ever again! This restaurant-style teriyaki sauce is so easy to make, requires just 7-ingredients that are most likely already in your pantry and is ready in about 10 minutes.
In a small pot over medium heat, add in and mix together all of the ingredients except for cornstarch and the cold water.
In a separate bowl or cup, whisk together the cornstarch and cold water until dissolved. Add this mixture to the sauce in the pan and whisk everything together until uniform.
Heat until sauce thickens, about 3-4 minutes, adding water if needed to thin.
Remove from heat and cool.
Store in the refrigerator in an airtight container for up to a week.
Light brown sugar works as well!
The cornstarch and water slurry is optional, depending on whether or not you want thin or thick teriyaki sauce. We went for thick but it is up to you. Traditional Japanese teriyaki sauce is thin in texture in contrast to the westernized recipes that are thicker.
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