Can I make this teriyaki sauce recipe without cornstarch?

Yes, you can thicken the sauce by simmering it for a longer period. This is called a reduction. Without cornstarch, the sauce will take longer to become syrupy, but the flavor will be more concentrated. Just keep a close eye on it so the sugars do not burn on the bottom of the pan.

Is this recipe safe for people with gluten allergies?

To make this a gluten-free teriyaki sauce recipe, simply swap the regular soy sauce for a certified gluten-free tamari or coconut aminos. All the other ingredients, like ginger, garlic, honey, and rice vinegar, are naturally gluten-free.

What is the best way to use this as a marinade?

For the best flavor, place your protein (like chicken or beef) in a bag with the sauce for at least 30 minutes, or up to 24 hours in the fridge. Because this recipe has no alcohol, the acids from the vinegar and the enzymes in the ginger work gently to flavor the meat without making it mushy.

Can I use dried ginger instead of fresh?

You can use ground ginger if you are in a hurry, but the flavor will be different. Use about half a teaspoon of dried ginger to replace the tablespoon of fresh. However, for the most authentic teriyaki sauce recipe experience, fresh is always the way to go.

Best Alcohol-Free Teriyaki Sauce Recipe

Ingredients

Scale

1/2 cup soy sauce
1/4 cup water
1/4 cup packed brown sugar
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon cornstarch
2 tablespoons cold water

Instructions

Step 1: Combine Liquids – In a small saucepan, whisk together the soy sauce, water, brown sugar, and honey.
Step 2: Add Aromatics – Stir in the ground ginger and garlic powder until well blended.
Step 3: Heat Mixture – Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally.
Step 4: Prepare Slurry – In a small bowl, mix the cornstarch and cold water until no lumps remain.
Step 5: Thicken Sauce – Slowly pour the cornstarch slurry into the saucepan while whisking constantly.
Step 6: Simmer to Finish – Continue to simmer for 1-2 minutes until the sauce becomes thick and glossy.
Step 7: Cool and Store – Remove from heat and let cool before using as a glaze or storing in the refrigerator.

Notes

This sauce can be stored in an airtight container for up to two weeks. Substitute tamari for a gluten-free version.

Author: Mike
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Simmering
Cuisine: Asian-inspired
Diet: Vegetarian

Nutrition

Serving Size: 2 tablespoons
Calories: 65 kcal
Sugar: 12g
Sodium: 860mg
Fat: 0.1g
Saturated Fat: 0.1g
Unsaturated Fat: 0.1g
Trans Fat: 0.1g
Carbohydrates: 16g
Fiber: 0.1g
Protein: 1.2g
Cholesterol: 0.1mg

Keywords: teriyaki sauce, alcohol-free, homemade glaze, savory, sweet sauce