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Sometimes you discover a flavor you just can’t get enough of. For me, that’s teriyaki. I love the sweet-salty balance, whether it’s in a simple chicken teriyaki stir-fry or drizzled over fresh veggies. This homemade teriyaki sauce has been sitting in my recipe collection for a while, and it’s finally time to share it with you.
I originally created this recipe for Paleo Magazine (the Dutch version) last year, so yes – this is a paleo teriyaki sauce! (Although technically the mirin is rice wine, so if you’re super strict paleo, you might want to swap that out.) Either way, this is such an easy teriyaki recipe – quick to make and packed with flavor.
Table of contents
Why You’ll Love This Recipe
There are tons of teriyaki recipes online, but this one stands out because:
- It’s full of flavor without being overly salty.
- It’s versatile – you can adjust the sweetness or add extra spices.
- It’s quick and easy – ready in just minutes.
Whether you need a teriyaki marinade for chicken, a sauce for tofu, or a glaze for salmon, this recipe is a keeper.
Recipe Ingredients
- Coconut aminos – a soy-free alternative to soy sauce (or use tamari/soy sauce if preferred).
- Coconut sugar – adds a rich sweetness (brown sugar or regular sugar also work).
- Arrowroot starch – to thicken the sauce (swap with cornstarch or tapioca flour).
- Mirin – for depth and a touch of acidity (optional if paleo).
This is a basic teriyaki sauce recipe with very simple ingredients, but you can easily dress it up with extra fresh ginger, lemongrass, or honey for a different twist.
How to Make Teriyaki Sauce
Making your own teriyaki sauce at home couldn’t be easier:
- Add all ingredients – except arrowroot – to a small saucepan and bring to a boil.
- Mix arrowroot with a little water until smooth, then stir it into the sauce.
- Let simmer for a minute until thickened.
And that’s it – your healthy homemade teriyaki sauce is ready in less than 10 minutes! If you love experimenting with different sauce recipes, try out the piri piri sauce or try this teriyaki sauce with something like sautéed chayote.
FAQ Teriyaki Sauce
This sauce is perfect as a marinade for chicken, tofu, or this baked salmon with roasted vegetables, but it’s also delicious for stir-frying vegetables or brushing onto grilled meats as a glaze.
Not quite. Coconut aminos are sweeter and less salty, making them a great gluten-free soy sauce alternative.
Yes, you can use cornstarch or tapioca flour instead. Arrowroot gives the sauce a glossy finish and light texture.
Mirin adds a mild sweetness and tang. If you don’t have it, use dry sherry or a mix of rice vinegar and sugar.
Stored in a sealed jar in the fridge, it keeps 4-5 days. You can also freeze it in small portions for longer storage.
Did you try the recipe? I would love it if you let me know through a rating or review on the recipe card below. And if you never want to miss another new recipe, make sure to sign up for the newsletter here and I will keep you up to date!
Quick Teriyaki Sauce
Ingredients
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp water
- 2 tbsp mirin
- 1 tbsp coconut sugar
- 1 tsp arrowroot more if needed
Instructions
- Add the coconut aminos, water, mirin, and coconut sugar to a small saucepan. Heat until it just begins to boil.
- In a small bowl, mix the arrowroot with a little cold water until smooth. Stir this into the teriyaki sauce and let it simmer briefly until it thickens to the desired consistency.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
