Vegan Teriyaki Sauce in a Pan with Chopsticks on the Table

Vegan Teriyaki Sauce

An easy delicious Japanese glossy sauce that works well as a marinade too. Just add to steamed, lightly boiled or stir-fried vegetables for a delicious side dish. Or, for something more substantial, add tofu and serve with rice.

Course Dips, Spreads & Sauces
Cuisine Japanese
Keywords ginger, mirin, tamari, teriyaki
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories 24 kcal


  • 1 tbsp tamari or your favoured soy sauce
  • 2 tsp maple syrup
  • 1 tbsp mirin (Japanese sweet rice wine)
  • thumb root ginger - finely grated
  • 1 clove garlic - finely grate
  • 1 tbsp arrowroot
  • 100 ml water (I use vegetable water)


  1. Mix a little of the water with the arrowroot until you get a smooth paste. Add a little more water so that the arrowroot is pourable.
  2. Place all the other ingredients into a saucepan and bring to the boil.
  3. Add the arrowroot liquid and whisk until the mixture thickens.
  4. Simmer for 3-4 minutes by which time you should have a beautiful glossy and delicious sauce.

Recipe Notes

If you're unable to get hold of mirin, you can substitute with balsamic vinegar, marsala wine, sweet sherry or rice wine vinegar with a little added sugar.

For a thinner or thicker sauce add more or less water.

Will keep in a sealed container in the fridge for up to a week.

Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition Facts
Vegan Teriyaki Sauce
Amount Per Serving
Calories 24
% Daily Value*
Sodium 286mg12%
Carbohydrates 5.4g2%
Sugar 3.2g4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.