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Teriyaki Sauce
Sweet mirin, savory soy sauce, and a splash of sake combine to create this classic Japanese staple. Making your own teriyaki glaze from scratch means you control the sweetness and skip the preservatives found in bottled versions. It's incredibly versatile for everyday cooking. You'll want to brush it over grilled salmon, toss it with pan-fried tofu, or simmer it with ground meat for a quick rice bowl topping. Once you see how simple it is, you won't go back to store-bought.
Equipment
- Stovetop
- Saucepan
Ingredients
- ½ cup plus 2 tablespoons (150 ml) mirin
- ¼ cup plus 2 tablespoons (75 g) sugar
- 3 tablespoons sake
- ½ cup plus 2 tablespoons (150 ml) usukuchi soy sauce
Instructions
- 1Combine the mirin, sugar, and sake in a small saucepan. Heat over medium until the liquid reaches a boil.
- 2Boil the mixture for 10 minutes to evaporate the alcohol and slightly thicken the base. Turn the heat down to low, stir in the usukuchi soy sauce, and simmer for another 10 minutes. Keep an eye on the heat so the sugars don't burn.
- 3Remove the saucepan from the heat and let the sauce cool completely before using.
Notes
- Storage: Keep the cooled sauce in an airtight container in the refrigerator for up to 1 month.
- Usage: Brush this glaze over grilled meats, toss with roasted vegetables, or use it as a base for stir-fries.
Recipe Details
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