Teriyaki Sauce

Name: Teriyaki Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: Soy sauce — 80 ml (1/3 cup); Mirin — 80 ml (1/3 cup); Sake — 30 ml (2 tbsp); Sugar — 30 g (2 tbsp); Fresh ginger, grated (optional) — 5 g (1 tsp)

The Quirky Foodster Team

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5 min

Prep

10 min

Cook

Ingredients

Soy sauce — 80 ml (1/3 cup)
Mirin — 80 ml (1/3 cup)
Sake — 30 ml (2 tbsp)
Sugar — 30 g (2 tbsp)
Fresh ginger, grated (optional) — 5 g (1 tsp)

Method

Combine soy sauce, mirin, sake and sugar in a saucepan.
Whisk together until sugar dissolves.
Bring to a gentle simmer over medium heat.
Simmer 8-10 minutes, stirring occasionally, until reduced by about a third and slightly syrupy.
Stir in grated ginger if using; cool slightly before using as a glaze.

Cultural Background: A glossy, sweet-savoury glaze built on soy sauce, mirin and sugar, teriyaki ('teri' meaning shine, 'yaki' meaning grilled) has been used in Japanese cooking since the Edo period to glaze grilled fish and meat to a lacquered finish.

Tips: • The sauce thickens further as it cools, so avoid over-reducing on the stove. • This sauce can be used both as a marinade before cooking and brushed on as a glaze during the final stages of grilling.

Variations: • Add minced garlic for extra depth, a common contemporary addition. • Use as a marinade for chicken, salmon or beef before grilling.

Storage: Refrigerate in a sealed bottle up to 1 month.

Reheating: Reheat gently if needed for glazing, or use at room temperature. Nutrition (per serving) Approx. 25 kcal, 0.6 g protein, 0 g fat, 5 g carbohydrate per 15 ml serving.

FAQs: What is teriyaki sauce traditionally used for? Glazing grilled fish, chicken and beef to a shiny, lacquered finish. What is mirin? A sweet Japanese rice wine essential to teriyaki's characteristic gloss and sweetness; a mix of sake and sugar can substitute if unavailable.