Sweet, delicious teriyaki sauce. I could smother it on so many things. Over rice, over stir fry, mix it with beef for a beef teriyaki. Definitely a lot of options!  To date, I haven’t found a store bought teriyaki sauce that tastes very good. I find many of them to be runny and very salty.  This 10-minute teriyaki sauce is thick, sweet, not too salty, and reminds me of what you would get at a good Japanese restaurant.

I love how easy it is to make, and it makes a good sized portion, so depending on what you need it for, you could be left with extra. I find the sauce serves around 4 people, whether it be mixed with beef or chicken, drizzled over rice, or used over top of a stir fry.  In the photo below, I used the sauce with some thinly shaved raw beef. I boiled the beef in water for a few minutes until it was cooked, then drained the beef and tossed it in some of the sauce. It was a hit with the whole family!

In the photo below, I made a simple stir fry with veggies I had in the fridge. Once the stir fry was done, I drizzled some of the teriyaki sauce over the stir fry. I like to put the sauce over the stir fry vs mixing it in the stir fry while its cooking, as I find when the vegetable cook down and release water, it dilutes the sauce. So when you put it on after the stir fry is cooked, it give it a much more concentrated flavor.

I hope this becomes your staple teriyaki sauce recipe. I can’t even count how many times I’ve used it so far. My apologies for not posting it sooner. Its been living on my Instagram feed for a while, but deserved a spot on the blog so its easier to bookmark!

*Note: I find sherry cooking wine in the non-alcoholic beverage area at my grocery store. It might also be by the vinegar’s.