Teriyaki Sauce
Photo: Murcotipton, CC BY-SA 3.0
Teriyaki sauce is a four-ingredient Japanese glaze of soy sauce, mirin, sugar and fresh aromatics that takes only minutes at the stove. The name joins teri, meaning luster, with yaki, meaning to grill, and the mirin is what gives cooked meat its shine. It was traditionally used with fish, but it works as a marinade or a baste for steak, chicken and pork, and a splash of lime adds tartness.
Instructions
Measure the soy sauce, mirin and brown sugar into a 1-quart pot. Keep the ratio at two parts soy sauce to two parts mirin to one part sugar if you want to make a larger or smaller batch.
Add the finely chopped ginger and garlic. Stir in a little sake if you are using it.
Set the pot over low heat and stir until the sugar has completely dissolved. You should see no grains left on the bottom of the pot.
Use the sauce to marinate raw meat or vegetables overnight in the refrigerator.
The sauce comes out thin. To thicken it, boil in a little cornstarch, potato starch or kuzu root starch, which is the traditional Japanese choice.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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