Homemade teriyaki sauce: a small-batch glaze
Homemade teriyaki sauce can be a simple soy-and-mirin mixture reduced until it coats food. This version includes water to give a small batch room to simmer without becoming salty too quickly.
It is a home-kitchen glaze, not a promise to duplicate a particular bottled product. Mirin contains alcohol unless its label states otherwise; simmering does not guarantee removal of every trace.
Do not use sauce that has touched raw meat as an uncooked finishing condiment. Reserve a clean portion before marinating, or cook contaminated sauce thoroughly using an appropriate food-safety method.
Soy sauce can contain wheat. Reduced-sodium products and mirin-style seasonings change flavor and sweetness, so adjust only after tasting the cooked mixture. Refrigerate the cooled sauce promptly; this is not a shelf-stable canning recipe.
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To calculate nutrition, specify the ingredients, their exact quantities and the number of servings.
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Ingredients
4 servings
Step 1
Combine soy sauce, mirin, water and sugar in a small saucepan. Stir over low heat until the sugar dissolves.
Step 2
Bring to a gentle simmer and reduce, stirring occasionally, for about 5–8 minutes. Watch closely as the volume falls; the sauce can scorch quickly.
Step 3
Stop when it lightly coats a spoon. It thickens further as it cools, so do not reduce to a sticky candy-like stage.
Step 4
Use a little to glaze separately cooked chicken, fish or tofu near the end of cooking. If too concentrated, loosen with a small amount of water.
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