Homemade teriyaki sauce
Nutrition per serving
Homemade teriyaki sauce: a sweet and salty glaze made with soy sauce, honey and ginger, perfect over chicken, salmon, tofu or stir-fried vegetables. Ready in 5 minutes, with five ingredients and no additives.
Preparation: 5 min | Cooking: 5 min | Servings: 6 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 45 kcal · 1 g protein · 10 g carbohydrate · 0 g fat
Ingredients
Method
- Mix the soy sauce, honey, grated ginger and 80 ml of the water in a small saucepan.
- Bring to a simmer over a medium heat.
- Mix the cornflour with the remaining 20 ml of water and pour it in, stirring.
- Let it thicken for 1 to 2 minutes: the sauce should coat the back of the spoon.
Nutritional highlights
Homemade teriyaki sauce contains just five ingredients and you control the amount of honey. A serving of about two tablespoons provides barely 45 kcal. Its weak point is the salt, which comes from the soy sauce: choose a reduced-salt soy sauce if you are watching your intake, and use it to glaze rather than drown the dish.
Variations and substitutions
- Traditional Japanese version with mirin and sake.
- With maple syrup instead of honey.
- Spiced up with a little chilli.
- With toasted sesame seeds when serving.
Storage and making ahead
Keeps for 1 week in the fridge in a closed jar; it thickens when cold, so loosen it with a little water.
💡 Good to know
Add the sauce at the end of cooking your meat or tofu and let it reduce for 1 minute in the pan: it caramelises and forms a glossy glaze.
Read more
Discover more lactose-free recipes.
The ingredients in this recipe: soy sauce · honey · water · ginger · cornflour.
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