Teriyaki Sauce (Make It Yourself !)

Colleen Sowa


This is a helpful recipe to have around... We use it to grill meats, barbeque, bake and for many recipes that call for Teriyaki sauce.

I have been using this recipe since I was a teenager living in a tiny village that had limited selections at the grocery store.

I have used these ingredients and changed the amounts slightly when low on supplies... it works out really well.

My nephew Scott loves my Teriyaki Chicken legs and thighs... so I dedicate this to him and his health battles!

pinch tips: How to Cut a Watermelon



about one quart


15 Min


25 Min


1/3 c
brown sugar
1 tsp
ground ginger
3/4 c
3/4 c
3 clove
garlic (minced very fine)
1 1/2 c
soy sauce
1 medium
onion (minced very fine)

Directions Step-By-Step

Put all ingredients into blender. Pulse for 30 seconds. Let sit for a minute. Pulse again for 30 seconds. Pour into a sauce pan. Bring to a boil. simmer for 25 minutes. Cool and strain into a glass quart jar. This can be stored in the refrigerator for up to two weeks. Save the strained particles to add to a recipe along with some of the Teriyaki Sauce if you are using it within a day or two.
Use in recipes that call for Teriyaki Sauce or use it to mariate meats for 2 hours or more before cooking.

About this Recipe

Course/Dish: Marinades, Other Sauces
Dietary Needs: Vegetarian