Quick 10-Minute Teriyaki Sauce

KristineRecipes, Sides & SaladsLeave a Comment


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.

Quick 10-Minute Teriyaki Sauce
Prep time
Cook time
Total time
This quick teriyaki sauce is so delicious on so many things. Tastes so much better than any store bought kind, and as good as a Japanese restaurant.
Recipe type: Side
Cuisine: Asian
Yield: 4 servings
  • ½ cup lower sodium soy sauce (or coconut aminos, or lower sodium tamari for gluten-free)
  • ¼ cup brown sugar (or coconut palm sugar)
  • 1½ tsp minced fresh garlic
  • 1 tsp sesame oil
  • 3 Tbsp sherry cooking wine
  • ¼ c water with 3 tsp cornstarch mixed in
  1. Combine all ingredients in a small pot. Bring to a boil then let it simmer for a few minutes until thickened.