Ingredients:

  • 1 cup (240 ml) Low-Sodium Soy Sauce (Shoyu)
  • 1/2 cup (120 ml) Mirin (Sweet Rice Wine)
  • 1/4 cup (60 ml) Sake (Cooking or Drinking Grade)
  • 1/4 cup (50 g) Granulated Sugar (or Light Brown Sugar)
  • 1 tsp (5 g) Fresh Ginger, finely grated (optional)
  • 2 Tbsp (30 ml) Cold Water
  • 1 Tbsp (8 g) Cornstarch (Cornflour in UK)

Instructions:

  1. Combine Ingredients: In a medium saucepan, combine the soy sauce, mirin, sake, sugar, and grated ginger (if using).
  2. Bring to Heat: Place the saucepan over medium-high heat. Whisk continuously until the sugar is completely dissolved (about 2 minutes).
  3. Simmer and Reduce: Once the mixture reaches a gentle boil, reduce the heat to a low simmer. Allow the sauce to simmer for 5–7 minutes, uncovered, to cook off the alcohol and concentrate the flavors.
  4. Prepare Slurry: In a small bowl, combine the cold water and cornstarch. Whisk vigorously until the starch is completely dissolved and no lumps remain. This is crucial for smooth thickening.
  5. Thicken the Sauce: While the teriyaki base is still simmering, slowly pour the cornstarch slurry into the saucepan in a steady stream, whisking constantly.
  6. Cook to Gloss: Continue whisking over low heat for 1–2 minutes until the sauce turns thick and glossy. If the Teriyaki Sauce coats the back of a spoon thickly, it is ready.
  7. Remove from Heat: Immediately remove the saucepan from the stove to prevent over-thickening.
  8. Strain (Optional): If fresh ginger was used and a perfectly smooth sauce is desired, pour the hot liquid through a fine-mesh sieve into a clean bowl or jar.
  9. Cool Down: Allow the sauce to cool completely at room temperature (about 20 minutes). The sauce will thicken substantially as it cools.
  10. Store: Transfer the cooled teriyaki sauce to an airtight container and store in the refrigerator.