Teriyaki Sauce Recipe

Name: Cupspops Korean BBQ Restaurants Teriyaki Sauce Recipe
Cook time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1 cup soy sauce (low-sodium preferred); 1 tbs mirin; 2 tbs sake (or dry sherry as substitute); 3 tbs brown sugar (packed); 1 tbs honey; 1 cup water; 2 clove fresh garlic (minced); 1 tbs fresh ginger (peeled and minced); 1 stalk green onion (white part, lightly smashed); 1 tsp toasted sesame oil; 1 tsp black pepper; 2 tsp cornstarch; 2 tbs cold water (for slurry); 1 tsp rice vinegar (optional, to balance sweetness); 1 tsp toasted sesame seeds (optional garnish)

Inspired by Cupspops Korean BBQ Restaurant

Time25m

Serves8

Make Teriyaki Sauce Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Teriyaki Sauce Base

1 cup soy sauce (low-sodium preferred)

1 tbs Mirin

2 tbs sake (or dry sherry as substitute)

3 tbs brown sugar (packed)

1 tbs Honey

1 cup water

Aromatics & Flavoring

2 clove fresh garlic (minced)

1 tbs fresh ginger (peeled and minced)

1 stalk green onion (white part, lightly smashed)

1 tsp toasted sesame oil

1 tsp black pepper

Thickening & Finish

2 tsp Cornstarch

2 tbs cold water (for slurry)

1 tsp rice vinegar (optional, to balance sweetness)

1 tsp toasted sesame seeds (optional garnish)

Method

Prepare Aromatics

Peel and finely mince the garlic. Peel and grate or finely mince the ginger so it releases flavor quickly.

Lightly smash the white part of the green onion with the flat side of a knife to release aroma; leave it mostly whole for easy removal later.

Combine Sauce Ingredients

In a small saucepan, combine 1 cup soy sauce, 1 cup water, 1 tablespoon mirin, 2 tablespoons sake, 3 tablespoons packed brown sugar, and 1 tablespoon honey. Stir to dissolve the sugar.

Add the minced garlic, minced ginger, and the smashed green onion to the saucepan. Add 1 teaspoon toasted sesame oil and 1 teaspoon black pepper.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce heat to low and let it simmer gently for 7–10 minutes to meld flavors and slightly reduce volume.

Make Cornstarch Slurry & Thicken

While the sauce simmers, whisk together 2 teaspoons cornstarch with 2 tablespoons cold water in a small bowl until fully smooth and free of lumps.

Remove the green onion piece from the saucepan using tongs or a slotted spoon. If you prefer a smoother sauce, strain the sauce through a fine-mesh sieve into a clean saucepan or bowl to remove the garlic and ginger solids; otherwise leave them in for texture.

With the simmering sauce on low, slowly whisk in the cornstarch slurry. Continue to simmer for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy, pourable consistency. If it becomes too thick, add a tablespoon or two of warm water to reach desired viscosity.

Finish & Store

Taste and, if needed, adjust balance: add 1 teaspoon rice vinegar to brighten if the sauce is overly sweet, or a pinch more sugar if too salty. Stir to combine.

Allow the sauce to cool slightly, then transfer to a heatproof jar or bottle. Stir in optional toasted sesame seeds if using.

Store in the refrigerator for up to 2 weeks. Reheat gently before using. Shake or stir before each use; the sauce may thicken further when cold—thin with a little warm water or heat briefly to loosen.