Start by combining the soy sauce, brown sugar, honey, vinegar, garlic, and ginger in a small saucepan. Whisk everything together over medium heat until the sugar dissolves.
If you prefer a thinner sauce, you can stop right here once it simmers for a few minutes. For a thicker glaze, whisk cornstarch with a little water and stir it into the pan. Let it cook for 2–3 minutes until it thickens into a shiny sauce.
The beauty of homemade teriyaki is that you can tweak it. Taste the sauce and adjust as needed. Add more honey if you like it sweeter, or more vinegar for extra tang.
Once the sauce is ready, the fun begins. I love using it as a marinade for grilled chicken or shrimp. It’s also perfect brushed on salmon before baking or drizzled over a bowl of rice and vegetables.
