Japanese Teriyaki Sauce
The real Japanese teriyaki sauce — soy sauce, mirin, and sugar simmered to a glossy, lacquer-like finish in 5 minutes. Glaze chicken, fish, beef, tofu, or vegetables for an authentic Japanese dinner.
| Amount | Ingredient |
|---|---|
| ¼ cup (60 ml) | soy sauce |
| ¼ cup (60 ml) | mirin (sweet rice wine) |
| 2 tbsp | granulated sugar |
| 1 tsp | grated fresh ginger (optional) |
Homemade teriyaki is infinitely better than bottled: brighter, more balanced, and free from thickeners and preservatives. The key is using real mirin (sweet Japanese rice wine) for authentic flavor.
- In a small saucepan, combine the soy sauce, mirin, and sugar. Add the grated ginger if using. Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
- Reduce the heat to low and simmer for 3 to 5 minutes, until the sauce has reduced slightly and is glossy and syrupy — it should coat the back of a spoon.
- Use immediately as a glaze for grilled or pan-seared protein, or let cool and refrigerate.
Tip: For a thicker, clingier sauce, mix 1 tsp cornstarch with 1 tbsp water and stir it into the simmering sauce. Cook for 30 seconds until glossy.
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight jar for up to 1 month. |
Per Serving (1 tbsp): Calories 35, Fat 0g, Carbs 7g, Fiber 0g
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.