Teriyaki Sauce Recipe

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teriyaki sauceA staple of Asian cooking, once you try this from scratch Teriyaki Sauce Recipe, you’ll never go back to store-bought.


2/3 cup sweet wine (optional; substitute apple or orange juice)

1 cup soy sauce (low sodium preferred)

5 tsps rice vinegar

1/3 cup brown sugar (honey can be substituted)

1 tsp sesame oil

1/3 cup chopped fresh ginger

1/3 cups chopped or pressed garlic gloves (about 6)


Bring wine and soy sauce to low boil, add rice vinegar and brown sugar and keep at low boil 2-3 minutes or until mixture begins to thicken. Stir as it thickens to desired consistency, and then add remaining ingredients. Tweak to taste by adjusting sweetness or tartness.

I love this Teriyaki Sauce Recipe. It does take more time than opening a jar, and in the beginning you may have issues with it thickening properly. Stick with it, it’s so much healthier than the processed crap.


What do you do with this teriyaki sauce recipe once you’ve made it? It’s great when pared with fresh salmon, chicken breast, or chicken wings.

Quick How-To: Preheat over to 375 while you prepare teriyaki sauce (make sure it gets thick). Bake for 15-20 minutes., or until done.

How do you know when it’s done:

  • For fish, it will flake easily with a fork.
  • For chicken breast or wings, poke into the center with a sharp knife, if the juices are clear, it’s done. If they are pink, then it needs more cooking.

Teriyaki Sauce can also brushed on steaks or chicken breast before you take them to the grill, and it is a stand-by as a marinade.

Here’s a group of links from Cooks.com showing ways to use teriyaki sauce as a marinade.


This recipe’s skill level is  +3, and requires you to have the ability to thicken a sauce and then tweak it to taste.




Food is one of my passions, one I’ve been exploring for over 50 years. I love cooking healthy, delicious food for my friends and family and am constantly in search for new (or updated) recipes. I grew up in a family that cooks, so a huge portion of my cooking knowledge came to me through osmosis. Hang around in the kitchen long enough, you pick up some things. But, what if you’ve never cooked before? Where do you start? It’s hard to know where to begin, especially when common wisdom is that cooking is easy. Cooking is easy, if you have the right kitchen equipment, years of experience, and an abundance of knowledge AND recipes stored away in your brain. If you DON’T have those things, even the most basic of food preparation can be wrought with difficulty, not to mention very time consuming. My main goal in creating this site is to give both novice and practiced cooks the confidence they need to be their very own cooking guru! I hope you enjoy my site; please feel free to respond to it’s content.

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