Skip the store-bought bottle and make homemade teriyaki sauce that's also gluten-free in minutes. It's sweet, savory, and perfect for glazing chicken, stir-fries, or your favorite weeknight meals.
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I've always loved how a simple sauce can completely transform a dish, and teriyaki sauce is one of those kitchen staples I can't live without. It's the kind of seasoning that instantly makes any meal taste like something from your favorite Japanese restaurant. Whether I'm making grilled chicken, salmon, or a quick stir-fry, a spoonful of this sweet and savory sauce ties everything together beautifully.
This recipe is made with real Japanese ingredients, giving it that authentic flavor you just can't get from a bottle. I used Hon Mirin and Takara for the cooking sake, plus Tamari for a gluten-free option that still delivers the same rich depth as soy sauce. The balance of sweet, salty, and umami flavors is perfect, and by slightly reducing the soy sauce, the taste comes out just right without being too salty.
This gluten-free teriyaki sauce is great to keep on hand, especially for quick weeknight stir fry dinners or when you want to impress guests without much effort. I usually make a small batch and store it in the fridge, where it thickens as it cools and gets even more flavorful over time. It's a go-to sauce you'll reach for again and again.
Ingredients
- Hon Mirin - Adds natural sweetness and a slight tang that balances the salty flavors while giving the sauce a glossy finish.
- Cooking Sake - Enhances the depth of flavor and aroma while helping to tenderize meat when used in cooking.
- Gluten-Free Tamari (Soy Sauce) - Provides rich umami flavor and saltiness, keeping the sauce gluten-free without losing authenticity.
- Sugar - Balances the savory ingredients and helps caramelize the sauce for a smooth, glossy texture.
Scroll down to the recipe card for quantities used.
Instructions
In a small saucepan, pour mirin, sake, and soy sauce. Then add sugar and whisk to combine.
Place the saucepan with the teriyaki mixture onto the stovetop over low ot medium heat. Continue to whisk until the mixture starts to boil.
Allow the mixture to boil undisturbed for 15 seconds. Continue stirring while the mixture boils for another 15 seconds and lower the heat.
Allow the teriyaki mixture to simmer over low heat for 5 minutes, stirring occasionally.
Hint: Don't boil the sauce for too long, as it will continue to thicken while cooling and can become too sticky or hard if overcooked.
Variations
Here are a few easy ways to customize this delicious sauce recipe:
- Adjust the sweetness or saltiness - Add more sugar for a sweeter sauce or a splash of soy sauce for extra savoriness.
- Add aromatics - Stir in minced garlic or fresh ginger for a bold, flavorful twist.
- Make it spicy - Add a pinch of red pepper flakes, chili paste, or a dash of sriracha for heat.
- Use different sweeteners - Swap sugar with honey, maple syrup, or brown sugar for a deeper, richer flavor.
- Give it a tropical touch - Mix in a little pineapple juice for a lighter, fruity version that pairs well with chicken or shrimp.
- Thicken it faster - Add a small cornstarch slurry or arrowroot powder if you prefer a thicker glaze right off the stove.
- Try using coconut aminos - Substitute coconut aminos for tamari for a sweeter taste.
Tips
Top tip: Avoid boiling the sauce for too long, since it thickens as it cools and can turn overly sticky or hard if reduced too much.
More Cooking Tips:
- Use authentic Japanese ingredients like Hon Mirin and Takara sake for the best flavor.
- Stir constantly while simmering to prevent sugar from burning.
- Taste as you go and adjust the sweetness or saltiness to your preference.
- Let the sauce cool completely before storing to reach the perfect glossy texture.
- Store in an airtight jar in the refrigerator for up to a week and warm gently before using again.
- Double the recipe if you want extra sauce for marinating or dipping.
Serving suggestions
Homemade gluten free teriyaki sauce is one of my favorite ways to add instant flavor to simple meals. It's delicious brushed over chicken, air fryer salmon, or beef for that glossy, savory-sweet finish that feels straight out of a Japanese restaurant. I also love using it as a marinade for air-fried tofu because it gives a beautiful caramelized coating that makes any plant-based meal feel extra satisfying.
This sauce also works perfectly in rice bowls, as a stir-fry sauce, or teriyaki noodles. I like tossing it with sautéed vegetables or slow cooker rice when I need something quick but still crave bold flavor. If you're watching your carbs, it's just as good with cauliflower rice or zucchini noodles, offering that same umami punch without feeling heavy. Sprinkling on sesame seeds as a garnish is also a nice way to top things off.
If you want to build a complete meal around this sauce, try pairing it with my air fryer spatchcock chicken for a juicy main dish that cooks evenly and soaks up the teriyaki glaze beautifully. For the side, my bacon-wrapped Brussels sprouts are a hit every time. Whether you're serving dinner for the family or entertaining guests, these dishes make the perfect match for your homemade sauce.
Storage
Once your homemade teriyaki sauce has cooled completely, transfer it to a clean, airtight glass jar or container. Store it in the refrigerator, where it will keep for up to one week. Because the sauce thickens as it cools, you might notice it becoming a bit more concentrated in texture over time . This is completely normal and actually enhances the flavor.
When you're ready to use it again, simply reheat the amount you need. Warm it gently in a small saucepan over low heat or microwave it in short 10-15 second intervals, stirring between each one until it loosens up. Avoid overheating or boiling it again, as this can make the sauce too thick or cause it to lose its smooth, glossy finish.
FAQs
Teriyaki sauce naturally thickens as it cools. If it becomes too thick, just stir in a small amount of warm water or sake to reach your desired consistency.
You can substitute both with a mixture of rice vinegar and a little extra sugar, though the flavor won't be quite as authentic. If possible, using Hon Mirin and cooking sake gives the best traditional Japanese taste.
Yes, it can be! Simply use Tamari instead of regular soy sauce to keep the sauce completely gluten-free without changing the flavor.
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Recipe
Homemade Teriyaki Sauce
Ingredients
- 3 tablespoons hon mirin
- 3 tablespoons cooking sake
- 2 ½ tablespoons gluten-free soy sauce I used Tamari
- 1 ⅕ tablespoons sugar
Instructions
- In a small saucepan, pour mirin, sake, and soy sauce. Then add sugar and stir to combine.
- Place the saucepan with the teriyaki mixture onto the stovetop and turn the heat to 248°F (120°C). Continue stirring until the mixture starts to boil.
- Allow the teriyaki mixture to boil undisturbed for 15 seconds. Continue stirring while the mixture boils for another 15 seconds and lower the heat to 140°F (60°C).
- Allow the teriyaki mixture to simmer over low heat for 5 minutes, stirring occasionally.
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