Homemade Teriyaki Sauce

by Sarah Condiments, RecipesComments: 49

homemade teriyaki sauceI go through a lot of homemade teriyaki sauce.  I use it primarily for marinating chicken although it is very useful for making homemade barbeque sauce as well.

Bottled teriyaki sauce from the grocery store has so many additives that it is downright frightening to read the label and the brands at the healthfood store are disappointingly not a whole lot better.

I used to use San-J brand of teriyaki sauce but recently noticed that it now has canola oil in it, so this has recently become an unacceptable product in my home.

Canola oil is a good source of omega 3 fats and is thought by many in the health community to be a quality oil.

Nearly all restaurants cook with an olive oil/canola oil blend (25/75).   Even when nonGMO, organic and cold pressed, canola oil should still be avoided.

Canola oil goes rancid very easily requiring manufacturers to deodorize it to hide the off smell.  The deodorizing process forms a dangerous form of transfat in the canola oil which is not labeled! 

And worse, if it’s not organic canola oil, it is more than likely from genetically modified canola to boot!

For this reason, skip any bottled sauces or dressings that contain this very misunderstood and unhealthy oil!

Once you have abandoned the teriyaki sauces from the store with frightening ingredients and resolved to make your own truly healthy, homemade teriyaki sauce alternative, you will be shocked at how easy and fast it is to whip together.

The homemade teriyaki sauce recipe below recommends optional liquid whey to add additional enzymes and probiotics to the final blend.

Homemade Teriyaki Sauce

Makes about 1 1/2 cups


1-3 tsp organic, freshly grated ginger (sources)

3-4 organic garlic cloves

2 TBL toasted sesame oil (sources)

2 TBL rice vinegar (sources)

2 TBL raw honey (sources)

1 TBL liquid whey – optional (do not use powdered whey)

1 cup unpasteurized, naturally fermented soy sauce (sources)


Mince and mash the garlic gloves.   Mix with the freshly grated ginger and whisk in the remaining ingredients.  Pour into a one pint glass mason jar.  Stir in optional liquid whey, affix the lid and leave the homemade teriyaki sauce on the counter overnight before refrigerating.

Homemade teriyaki sauce will keep for a month or two if liquid whey is added and a couple of weeks if not used.

Here is a delicious teriyaki chicken stir fry to use your homemade teriyaki sauce!

*Please see my video on how to make many other healthy, homemade sauces and dressings by clicking here.

Sarah, The Healthy Home Economist

Source:  Nourishing Traditions Cookbook

Picture Credit

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