Teriyaki sauce: recipe to surprise at the table

The teriyaki sauce is a recipe that does not have any complications for its preparation at home, because it is done super quickly and its ingredients are not difficult to obtain.

Very famous in the East for its inclusion in typical Japanese, Chinese and other cuisines such as Thai dishes, this sauce turns out to go very well as a companion for fish, meat or vegetables. Its sweet and sour flavor is ideal if you want to experiment and pamper your taste buds.

Surely you want to increase your recipe book by creating a teriyaki sauce or learning how to make bechamel sauce, we will teach you the easiest way to achieve it.

How to make teriyaki sauce

You may not have oriental descent, but surely with your good taste and cooking talent you will be able to create a delicious teriyaki sauce that your guests will be fascinated with:

Preparation time10 minutesCooking time 6 minutesCategorySauceCookingOrientalKeywordsSalty, sauce, food, orientalFor how many people3ServingMediumCalories102Fat0 g


  • 3/4 cup soy sauce
  • 1/2 cup of water
  • two cloves of garlic
  • 1/4 big onion
  • 1/2 tablespoon grated ginger
  • Two tablespoons of brown sugar (or white)
  • 1 tablespoon of cornstarch
  • 2 tablespoons white vinegar
  • Two tablespoons of vegetable oil (sunflower, canola, olive)


Step 1. Blend

Add all the ingredients in your blender and mix them so that you get a brown base, with foam on top and slightly liquid.

Step 2. Pour

Put a pan over medium heat and pour the sauce there. Stir gently until it begins to thicken. Leave it a few more seconds after it starts to boil, without allowing it to thicken too much.

Step 3. Serve

Allow the sauce to cool for a few minutes and serve it in a container or top with the protein or vegetables you want. Now yes, enjoy, bon appetit!

We share the step by step of this recipe so you don’t miss any details:

Share it on your social networks!

Do you want to learn hundreds of easy recipes that you can prepare at home? We share them all.