Teriyaki Glaze Recipe

My Teriyaki Glaze Recipe is very simple, yet it’s mind-blowingly good. It has all the right notes of salty, sweet, and umami in perfect balance. You can use it to glaze chicken, pork, salmon, mushrooms, you name it! It’s amazing!

I live in Seattle. If you don’t know, we are kinda known for our Teriyaki. While Teriyaki is originally Japanese, we consider it a staple in the city. You’ll find many Teriyaki shops that sell Teriyaki Chicken to Teriyaki salmon, to many more Teriyaki meat dishes. Needless to say, being in Seattle, I’ve tried my fair share of Teriyaki dishes from restaurants, and honestly, guys, I think I make a better teriyaki now at home, thanks to my Teriyaki Glaze/ Teriyaki sauce recipe. It really is so so good!!! Chef’s kiss!!

** This post contains Amazon affiliate links

Ingredients Info and where to buy them

All the ingredients I use here are available in almost all Asian stores (and at better prices too). Some local stores carry them too in their International Aisle. You can also get them on Amazon (red links to buy from Amazon)

Soy sauce – Use light or regular soy sauce. These add the necessary salty umami flavor. If you like the sauce to be darker in color, you can add a very small amount of dark soy sauce too into the mix.

Rice Vinegar – This adds a slight sour flavor to the sauce/glaze, which helps to balance out the sweetness. I use sugar and salt free rice vinegar. You can use unseasoned rice vinegar too. If you don’t have this, apple cider vinegar is a close substitute.

Sesame oil – Use roasted/toasted sesame oil. This adds a nice smoky flavor.

Cornstarch – This helps thicken the sauce. And also add a nice glossy look to the glaze.

Water: Since soy sauce is quite salty, adding a little bit of water helps to dilute the saltiness and make the glaze less intense and less salty.

Ginger powder and garlic powder: This is optional, but it adds a nice flavor to the sauce. If you don’t have powders, you can add very finely chopped ginger and garlic as well. But the sauce/glaze won’t be as smooth as otherwise.

Customize the Teriyaki Glaze

The best thing about this Teriyaki Glaze/ Sauce recipe is that everything is customizable. If you’d like it less sweet, you can reduce the sugar. If you prefer a less salty taste, use less soy sauce and add more water to compensate. If you’d like a prominent sour flavor, add more Rice vinegar.

I love the garlic and ginger flavor in Teriyaki. But many people make the Teriyaki sauce/glaze without two of them. I personally think it adds a really nice peppery kind of flavor. If you like garlic and ginger flavor, you can add the powdered ginger and garlic. Or you can add fresh grated ginger and garlic too. This may make the sauce a little grainy with the tiny ginger and garlic pieces. If you want a smoother sauce/glaze, you can run the sauce through a fine mesh sieve before you heat the sauce to make it thicker.

Some people like the sauce to have a little bit of a spicy kick. If you like it spicy, add a few dashes if chili flakes to the sauce.

Serving Ideas:

You can use this Teriyaki Glaze/ Sauce on any meat, fish, or vegetables, such as eggplants, or to brush over mushrooms. Here’s my Air Fryer Teriyaki Salmon recipe, where I used this Teriyaki glaze/sauce as a marinade as well as a glaze to brush over it and air fry.

You can also use the sauce to serve on side with grilled meat or fish or seafood. I love to serve it along with grilled Asian style boneless skinless chicken thighs. Goes well with steak as well.

This Teriyaki glaze is also perfect to make stir fry dishes. Simply stir-fry your choice of meat/tofu and vegetables along with some garlic. Mix teriyaki sauce at the end. Finish off with some sesame seeds.

You can also use teriyaki glaze/sauce for noodles and fried rice.

Print Recipe

Teriyaki Glaze Recipe

Author: Roshani Wickramasinghe Cooking Method: Simmering Cuisine: Asian Recipes, Famous Across multiple cuisines, Japanese Courses: Sauce/Condiment Recipe Keys: Dairy Free Gluten Free Quick Meals Vegan Vegetarian Meals

Difficulty: Beginner Prep Time 5 mins Cook Time 2 mins Total Time 7 mins

Servings: 4

Description

My go-to Teriyaki Glaze/Sauce recipe. Easy and quick to make and perfect for meat, fish, seafood, or veggies. 

Ingredients

Servings

• 1 tsp Corn Starch

• 2 tbsp Water

• ¹⁄₄ Cups Light or Regular Soy sauce

• 1 tbsp Rice Vinegar (salt and sugar free or unseasoned)

• 3 tbsp White or Brown Sugar

• ¹⁄₂ tsp Toasted/Roasted Sesame Oil

• ¹⁄₄ tsp Ginger powder (optional)

• ¹⁄₄ tsp Garlic powder (optional)

Instructions

1. Dissolve corn starch in water in a small bowl (this makes it easier to dissolve cornstarch without lumps). Then add soy sauce, rice vinegar, sugar, sesame oil, ginger powder and garlic powder. Mix well. 

   
   You can use this as a marinade too.

2. Transfer to a small saucepan. Place the saucepan over medium-low heat and stir the sauce continuously for about 1 - 2 minutes. Once it starts to simmer and thicken into a light syrup consistency, turn off the heat. It will continue to thicken as it cools.

   
   You can use this as a glaze to brush salmon, chicken, mushrooms or any protein of your choice. You can also use it as a side sauce to serve it.

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