This soyaki sauce recipe is a little tangy, a little sweet, savory, and all from scratch. I love Trader Joe’s soyaki sauce, but this is better (sorry, I still love you TJ’s). Why? It’s made with love, at home, with all natural ingredients and this soyaki recipe is versatile so you can do your soyaki sauce gluten-free, vegan, or spicy however you want to. It’s a must-have all-purpose sauce that uplifts recipes from good to great.
Updated on October 27, 2025
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Simply put, chicken breast, fried tofu, toasted chickpeas, seafood, and all other proteins can get a big flavor boost with just a little sauce. Soyaki sauce!
You might have tried Trader Joe’s soyaki sauce if it’s in your neighborhood, and it sure is delicious. I actually shop Trader Joe’s a couple times a week…my kids love the little carts in there which is incredibly cool and cute of them to have.
However, when it comes to some sauces, this is a wholesome, inspired version that you can make at home with easy access ingredients. I feel really good when my kids smack their soyaki covered lips and say “mama made this?!”.
What is Soyaki Sauce?
Soyaki sauce is similar to teriyaki sauce, but with sesame oil and sesame seeds to give it a warm and toasty flavor. Soyaki sauce is an all-purpose sauce for marinading, drizzling over food, as a dip, or toss it with stir fry. It’s truly a versatile sauce you can make a batch of, store it in a glass jar, and have more for the next meal prep.
It complements everything from quick air fryer salmon bites, string bean chicken, to stir fry vegetables with the balance of tangy, sweet, and savory all in one.
It’s excellent as a dip or tossed with panko breaded chicken tenders or easy panko shrimp.
It’s truly versatile and that is why it’s so great. I especially love using it as a baste on BBQ chicken skewers or just adding it to any type of protein, and serving that over rice. Simple and quick.
Best part, it’s homemade. One last store-bought sauce I have to use that completely elevates home cooking and jams it with that better-than-take-out flavor.
Why You’ll Love Soyaki Sauce:
Soyaki sauce is an all-in-one sauce (big plus for my mom life) that makes cooking easier and more delicious. Whether you’re marinating, stir-frying, or dipping, this sauce brings bold, authentic flavors to every bite.
- Rich & Savory Flavor – A perfect balance of soy sauce, garlic, ginger, and brown sugar creates a deep umami taste.
- Sweet & Salty Harmony – The natural sweetness and saltiness enhance meats, tofu, and vegetables effortlessly.
- Versatile Use – Ideal for stir-fries, marinades, glazes, dipping sauces, and even as a dressing.
- No Artificial Preservatives – Made with all-natural ingredients, so you get pure, clean flavor. Better than store-bought for those wanting homemade and knowing every ingredient.
- Japanese-Inspired Taste – Captures the essence of traditional Japanese cooking in one easy sauce.
- Instant Flavor Boost – Elevates any dish without extra prep—just pour, mix, and enjoy!
A little drizzle of Soyaki sauce goes a long way in making your meals taste authentic, delicious, and perfectly balanced.
Soyaki Sauce Ingredients
- 1 tbsp Fresh Ginger – minced; Adds a warm, zesty kick and depth of flavor. Note that if you use organic ginger, you don’t need as much because it is more potent.
- 3 cloves of Fresh Garlic – crushed; Enhances the sauce with bold, aromatic notes.
- 1/2 cup Low Sodium Soy Sauce – Provides umami richness with balanced saltiness (regular soy sauce will be saltier).
- 2 tbsp Water – Helps blend and mellow the salt. You can add a little more after tasting, to adjust the salt to your preference.
- 3 tbsp Brown Sugar – Brings natural sweetness and caramel-like depth. Do not sub white sugar. The brown sugar has a specific caramel finish.
- 2 tbsp Sesame Oil – Adds a nutty aroma and smooth finish.
- 2 tsp White Distilled Vinegar – Gives a slight tang to balance the sweetness.
- 1-2 tsp Toasted Sesame Seeds – Provides a crunchy texture and enhances the nutty flavor.
- Cornstarch Slurry – 3/4 tbsp cornstarch 3/4 tbsp cold water mixed; optional, but gives it a glaze consistency
Equipment
- cutting board
- knife
- sauce pot
- whisk
- mesh wire strainer – essential for making a smooth sauce
- small bowl
Instructions
- Smash and mince the garlic and ginger.
- In a pot add the garlic, ginger, soy sauce, brown sugar, vinegar, water, and sesame oil. Simmer for five minutes.
- Add the cornstarch slurry. Whisk well and simmer for two minutes.
- Place sesame seeds in a small bowl.
- Strain the simmering mixture through the wire mesh, over the bowl.
Add Ins and Variations
If you want a thick version of this soyaki sauce recipe, that is more like a gravy consistency, you can add a cornstarch slurry and bring it to a boil with the sauce.
Just mix a half tbsp of cornstarch with a half tbsp of cold water. Then, add it to the sauce and let it boil for one minute. Then bring the flame down once the sauce thickens.
You can make the sauce a little spicy by adding some chili.
If you like a peanut sauce for tofu satay or as a dip, add in some natural peanut butter.
Notes
- Use the strainer so the sauce comes out smooth.
- Use fresh garlic and ginger for best infusing flavor.
- Be sure to simmer in order to reduce the sauce.
- Use Low Sodium soy sauce. Please note that if you use regular it will be more salty. You can add a little water to dilute to your taste.
- You can use gluten free soy sauce or tamari if you choose.
How to Serve Soyaki
- Toss your meat or salmon bites, protein, stir fry, or tofu cubes in the soyaki sauce. Be sure the sauce is hot.
- Use as a dip for potstickers, dumplings, lumpia, spring rolls, and satay or skewers.
- Pour over rice.
- Put soyaki in a small container and bring with your lunch to pour over a salmon bowl, cooked salmon poke bowl, or noodles.
- Try as a dip for grilled squid or baste on steelhead trout.
- Marinate your meats or baste over grilled fish or chicken skewers.
- This recipe is a perfect dipping sauce for Crispy Bottom Potstickers (one of my favorite for sharing and impressing guests)
SOYAKI Sauce Recipe
Equipment
- 1 knife
- 1 sauce pot
- 1 small bowl
Ingredients
- 1 tbsp Fresh Ginger minced
- 3 cloves Garlic fresh; crushed
- ½ cup Low Sodium Soy Sauce
- 2 tbsp Water
- 3 tbsp Brown Sugar
- 2 tbsp Sesame Oil
- 2 tsp White Distilled Vinegar
- 1-2 tsp Toasted Sesame Seeds
- Cornstarch Slurry – 3/4 tbsp cornstarch 3/4 tbsp cold water mixed optional, but gives it a glaze consistency
Instructions
- Smash and mince the garlic and ginger.1 tbsp Fresh Ginger, 3 cloves Garlic
- In a pot add the garlic, ginger, soy sauce, brown sugar, vinegar, water, and sesame oil.SIMMER and reduce for 5 minutes. Whisk periodically to be sure to not burn the mixture.Add the cornstarch slurry and bring to high simmer for two minutes stirring very well with whisk). This creates a glaze consistency. (optional)½ cup Low Sodium Soy Sauce, 1-2 tsp Toasted Sesame Seeds, 2 tbsp Water, 3 tbsp Brown Sugar, 2 tbsp Sesame Oil, Cornstarch Slurry – 3/4 tbsp cornstarch 3/4 tbsp cold water mixed
- Place sesame seeds in a small bowl.2 tsp White Distilled Vinegar
- STRAIN the simmering mixture through the wire mesh strainer, over the bowl. Serve soyaki sauce and enjoy!
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