09/18/2026
Teriyaki sauce does not need sugar, period!
Here's how we make it from scratch.
Ingredients:
½ a cup less sodium soy sauce
2 tablespoons sesame oil
2 tablespoons mirin
2 tablespoons apple c***r vinegar or rice vinegar
3 tablespoons honey
1 ½ of tablespoons fresh ginger, shaved or grated
2 tablespoons corn starch
2 ½ tablespoons water
Step 1. Combine base ingredients: In a cooking pot, combine the less sodium soy sauce, tablespoons of sesame oil, tablespoons of mirin, tablespoons of apple c***r vinegar or rice vinegar, tablespoons of honey, and tablespoons of fresh ginger, shaved or grated.
Step 2. Bring to a boil: Turn the stove to medium heat and bring the mixture to a boil, stirring occasionally to blend the ingredients.
Step 3. Make the cornstarch slurry: While the sauce heats, whisk the tablespoons of corn starch and add tablespoons of water together in a separate small container until it forms a smooth paste.
Step 4. Thicken the sauce: Add the slurry to the pot and stir continuously until the sauce thickens to your desired consistency.
Step 5. Adjust consistency: If the sauce is too thick, add a splash of extra water to thin it out to taste.
And just like that, you have a teriyaki sauce perfect for chicken wings, stir fry or any Chinese meal you have coming in.s
Save this recipe for your next party.
From our kitchen to yours,
Chef Andrew
