Teriyaki Sauce
When I make my own Teriyaki sauce I don’t usually use the garlic and the ginger. I guess it depends on what I’m am going to use it with. I don’t think that Japanese people really use the garlic or the ginger either.
Servings Prep Time
2.5dl 20minutes
Cook Time
15minutes
Servings Prep Time
2.5dl 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Combine all the ingredients in a saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for about 15 minutes until the liquid reduces by 1/3 (make sure the surface is bubbling lightly). The sauce does gets foamy towards the end; just stir it for a moment. Once cool that will disappear.
  2. Once the teriyaki sauce is ready, remove and discard the garlic and/or ginger, if you’re using, so it doesn’t overpower. Allow the sauce to come to room temperature, and use. Store leftover sauce in a tightly sealed container in the fridge for up to one week.
Recipe Notes

When I make my own Teriyaki sauce I don’t usually use the garlic and the ginger. I guess it depends on what I’m am going to use it with. I don’t think that Japanese people really use the garlic or the ginger.

There are a bunch of methods to prepare this glaze. The way I like to do it is combine soy sauce, Mirin, sake, sugar, (occasionally garlic and ginger) in a small saucepan and simmer down until 1/3 the liquid evaporates. The result is a fragrant, intensely flavored, syrupy liquid, with an undercurrent of garlic and ginger. You can also prepare this sauce without the garlic or ginger, or just use either/or.

You can of course use a thinner if you find its not thick enough for you. A tiny bit of cornstarch or arrowroot will work fine. Mine seems thick enough for me without. But I know some people want it thicker.

How to ruin your Teriyaki Sauce? Boiling down too hot and too fast. Be gentle, it will pay off.

How ti make your Teriyaki Sauce better. Make it the day before if you can.