Ingredients:

  • 1 cup Low Sodium Soy Sauce (or Tamari)
  • 1/2 cup Mirin (Sweet Rice Wine)
  • 1/4 cup Sake (Japanese Rice Wine)
  • 1/2 cup packed Light Brown Sugar
  • 1 tbsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced (optional)
  • 1 tbsp Cornflour (Cornstarch)
  • 2 tbsp Cold Water

Instructions:

  1. Prep Aromatics: Grate the ginger and mince the garlic (if using).
  2. Combine Base Ingredients: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic.
  3. Create the Slurry: In a separate small bowl, whisk together the cornflour (cornstarch) and cold water until completely smooth. Set aside.
  4. Dissolve and Boil: Place the saucepan over medium-high heat. Whisk continuously until the brown sugar is fully dissolved. Bring the mixture to a rolling boil.
  5. Simmer: Immediately reduce the heat to a steady simmer (medium-low). Allow the sauce to simmer gently, uncovered, for 5 minutes to reduce the alcohol content and concentrate the flavor.
  6. Re-whisk Slurry: Give the cornflour slurry a quick whisk again before use.
  7. Thicken the Sauce: Pour the slurry into the simmering sauce in a slow, steady stream, whisking constantly for 30 seconds.
  8. Cook to Glaze: Continue to simmer and whisk for 1 to 2 minutes until the sauce coats the back of a spoon and appears glossy.
  9. Rest and Store: Remove the Teriyaki Sauce from the heat. Allow it to cool completely before using as a marinade or storing in an airtight container in the refrigerator (where it will keep for up to two weeks).