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How to Make Teriyaki Sauce | Teriyaki Sauce Recipe | Vegan Teriyaki Sauce | Vegan Barley Bowl

Updated: Jan 24, 2023

I'm all for using ready-made sauces, but when you can make a delicous stir-fry sauce yourself, why get the ready-made one?

This Teriyaki Sauce tastes absolutely delicious. And when you make it yourself, you can adjust it to your taste! You can add less sugar if you find it too sweet, or add some honey or agave instead of some of the sugar.

The sauce is so versatile too, as you can use it as a glaze, in stir-fry, with sushi, as a marinade, etc.

Any leftovers can be kept in the fridge. The consistency changes but the sauce can be reheated and used! Enjoy!!

Japanese Teriyaki Sauce Recipe Preparation Time: 10 Minutes (Approx)

Makes 1 1/4 Cups of Sauce


  • 1/2 Cup Soya Sauce

  • 1/4 Cup Brown Sugar

  • 3 TBS Mirin

  • 1 1/2 tsp Fresh Minced Ginger

  • 1 tsp Fresh Minced Garlic

  • 1 TBSP Sesame Oil

  • 1/4 Cup Room Temp Water

  • 3 tsp Cornstarch


Mix all ingredients in a small saucepan using a whisk.

Gently bring to a boil on a medium heat. Then reduce the heat and simmer for about 2 minutes or until thickened.

Remove from heat and let it cool.

Barley Bowl Stir Fry


  • 2 TBS Cashew Nuts

  • 2-3 TBSP Oil

  • 1 tsp Ginger-Garlic-Chilli Paste

  • 1 Carrot, julienned

  • 2 Spring Onions, chopped

  • 5-6 Brocolini, cut

  • 1/4 Cup Red Cabbage, sliced

  • 6 Pieces Deep Fried Tofu, sliced

  • 1/2 Cup Cooked Barley (see video for cooking instructions)


Prepare the barley by washing it under running water until the water runs clear. Place in your Instant Pot. Mix 2 Cups water with 1 Vegetable or Chicken stock cube. Add this to the Instant Pot and cook the barley on high pressure for 22 minutes. Move the pressure valve to release the pressure. Fluff the barley and leave until ready to use.

Prepare the vegetables.

Heat your wok for a few minutes on a medium heat. Add the oil.

Stir fry the cashews until they get a bit of colour, then remove them to the side.

Add the ginger-garlic-chilli paste and stir it for a few seconds. Add the vegetables and cut tofu. Let this sit for a few minutes so the ginger-garlic-chilli paste can cook underneath.

Stir fry the vegetables until they are tender.

Add as much cooked barley as you like. Stir it in.

Add as much teriyaki sauce as you like and stir fry until the mixture is heated through.

Note: Do not keep the heat too high as the sauce will stick to wok as it is sugar-based.

Note: The sauce is sweet so add just enough for flavour and add more if needed.


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