Homemade teriyaki sauce.

Homemade Teriyaki Sauce

I know right?!


All you need is 7 ingredients…


…a big-ol-jar and like, 10 minutes. {Okay maybe you need a blender or food processor too}


I already had 95 percent of the ingredients for this {and tomorrows post 🙂 } in my grocery cart when I got to the produce section and found there was only nubs of fresh ginger left… WHAT?! This crap allllllways happens to me!

So I wasn’t about to go back through the store putting stuff back on the shelves… so I just decided to sub with some dry ginger instead of the fresh. Which was good… don’t get me wrong, but I like zee fresh. OH! And then, when I got home I realized I forgot the pineapple juice. I know… I wanted to cry. Instead I took a gamble and used my girls white grape juice… and it wasn’t too shabby. However… I’ll stick to the pineapple juice in the future. It’s just feels right.


Start by adding the fresh garlic to the blender or food processor.  I gave it a smash and rough chop before adding it in and pulsing a few times. If you’re using fresh ginger {which I hope you are :)} then peel and roughly chop that too! Then add in the brown sugar, spices and the half cup of tamari.


Blend until all the ingredients are mixed and the sugar dissolved.

Homemade Teriyaki Sauce

Pour it into a large jar along with the pineapple juice, shake and *poof* thurrr you go. This can hang out in your fridge for a loooong time, like a month or two or more! I usually use it up before that long of a time BUT the flavors only deepen the longer it refrigerates!

Wait until you see what I made with this tomorrow!!


My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


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Yield: 2 cups

Homemade Teriyaki Sauce

Who needs store bought? Making your own teriyaki sauce is easy!


  • 2 cloves garlic, smashed, peeled and roughly chopped
  • 2 tablespoons peeled minced fresh ginger
  • 1/4 cup dark brown sugar
  • 1/2 cup tamari
  • 1/2 tablespoon dry mustard
  • 1/4 teaspoon white pepper
  • 2 cups pineapple juice


  • Place the chopped garlic and ginger in a blender or food processor and pulse.
  • Add the brown sugar, tamari, dry mustard and white pepper into the food processor with the garlic and ginger and pulse until combined and the sugar is dissolved.
  • Pour the tamari/garlic/ginger mixture into a large jar and add in the juice. Shake and store in the fridge for a month {may be longer!}.
  • Note: Soy sauce can be used, but to keep this gluten free use tamari.
  • Also white grape juice can be substituted if in a pinch!


To thicken, usr a cornstarch slurry, which is typically 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
Serving: 1g, Calories: 284kcal, Carbohydrates: 63g, Protein: 8g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 3254mg, Potassium: 521mg, Fiber: 1g, Sugar: 51g, Vitamin A: 13IU, Vitamin C: 25mg, Calcium: 77mg, Iron: 3mg


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