Total Time
Prep 1 min
Cook 5 mins

You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home.

Ingredients Nutrition


  1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
  2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
  3. Heat until sauce thickens to desired thickness.
  4. Add water to thin if you over-thick it :).
Most Helpful

5 5

Phenomenal! I wanted to find a good recipe that my sister could have -- she has Celiac disease and can't have gluten, so readily available bottled sauce isn't something we can use. This was just wonderful. Before I added the slurry I had her taste the sauce and she said it tasted just like what she remembered from the restaurants. Five stars and two thumbs up!

A quick tip to those who said their sauce was too watery: a slurry (any type of starch mixed with water) needs to be made with cold to cool -- NEVER HOT -- water and added to SIMMERING liquid. It's okay to bring your liquid to a boil, but you need to lower it again until it's gently boiling with LITTLE waves. You can't just add cornstarch (or any starch) into a hot liquid, it won't bind it, and the liquid can't be too hot or it breaks the starch down and, again, it does nothing.

3 5

Honolulu style: fresh ground ginger root use fresh mashed garlic substitute 1-2 tbs Guava Jelly for the honey 1 tbs crushed pineapple or juice 1 whole bay leaf 1 whole star Anise 1 tbs sake store in glass bottle, refrigerate for a day so the flavors mingle. Utilize the corn starch and water slurry to thicken when cooking just before serving, not added as a marinade.

5 5

Great sauce. don't listen to the people who said it's watery, etc. They obviously don't know how to cook with corn starch. Mine came out dark, rich & thick. I would probably cut down on the sugar just a little next time, but that's just my own personal taste.