Ingredients

• 120 ml soy sauce
• 60 ml mirin (Japanese rice wine)
• 60 ml sake (Japanese rice wine)
• 3 tbsp brown sugar
• 2 cloves garlic, finely minced
• 1 tsp freshly grated ginger
• 1 tbsp cornstarch (optional, for thickening)
• 60 ml water (to mix with the cornstarch)

Method

1. In a saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic and ginger. Stir well until the sugar is completely dissolved.
2. Place the pan over medium heat and let the mixture simmer for about 5–10 minutes without boiling. The purpose is to allow the flavors to meld while the alcohol in the mirin and sake evaporates.
3. If you want a thicker sauce, mix the cornstarch with the water in a small bowl until smooth. Add this mixture to the teriyaki sauce while stirring constantly.
4. Let the sauce cook for an additional 2–3 minutes, or until it reaches the desired consistency. Remember that the sauce will thicken slightly as it cools.
5. Remove the pan from the heat and let the teriyaki sauce cool slightly before use. The sauce can be stored in a clean glass container in the refrigerator for up to one week.

Usage Tips

Teriyaki sauce is incredibly versatile and can be used in many dishes. Try using it as a marinade for chicken or salmon before grilling to give your meat a sweet and juicy flavor. It also works excellently as a glaze when stir-frying vegetables or adding extra umami to a rice dish.

If you prefer a vegetarian variation, you can use this teriyaki sauce as a topping for grilled tofu or mushroom skewers. The possibilities are endless, and you can add a touch of Asian flair to nearly any meal.