Teriyaki Sauce
Teriyaki Sauce - kvalifood.com
Teriyaki sauce is a Japanese glaze made from soy sauce, sake, mirin, and sugar, simmered until slightly thickened. The standard ratio is 2:2:2:1 (soy:sake:mirin:sugar). It is used to glaze chicken, fish, and pork, either brushed on during grilling or reduced in the pan with the protein.
Makes ca. 250 ml
Ingredients
- 120 ml soy sauce
- 120 ml sake
- 120 ml mirin (hon mirin preferred)
- 50 g sugar
Directions
Combine the soy sauce, sake, mirin, and sugar in a small saucepan.
Bring to a boil over medium heat, whisking until the sugar dissolves.
Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally. The sauce is ready when small bubbles appear on the surface and it coats the back of a spoon lightly.
Remove from heat. The sauce will continue to thicken as it cools.
Pour into a clean jar and let cool uncovered before sealing.
Notes
- The 2:2:2:1 ratio (soy:sake:mirin:sugar) is the standard Japanese ratio. Scale up or down as needed.
- Keeps refrigerated for 2-3 weeks.
- For the most traditional approach, skip making the sauce separately. Cook your protein first, then add the combined sauce ingredients to the hot pan and glaze directly.
- Authentic teriyaki sauce is thinner than Western bottled versions. It should coat and glaze, not sit like thick syrup. Stop reducing while it looks slightly thin – it thickens off heat.
- If hon mirin is unavailable, increase sugar to 75 g and omit the mirin.
See Also
Mentsuyu (Japanese Noodle Sauce Base)
Saikyo Miso Glaze
Dengaku Miso
