Teriyaki Sauce

Classic Japanese glaze with balanced sweet and savoury flavours, perfect for chicken, salmon, or vegetables.

Ingredients

• 1 knob ginger, peeled and finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp oil
• 250ml sake
• 250ml mirin
• 250ml soy sauce
• 2 tbsp cornstarch
• 4 tbsp water
• 1 tbsp sesame seeds

Method

1. Heat 1 tbsp oil in a saucepan over low heat. Add finely chopped garlic and ginger.
2. Let aromatics bloom and become fragrant for about 3 minutes, stirring occasionally to prevent burning.
3. Add equal parts sake, mirin, and soy sauce. Increase heat to medium and bring to a boil.
4. Simmer for about 5 minutes to cook off the alcohol and reduce by about 1/3.
5. Mix cornstarch and water in a small bowl to create a slurry.
6. Drizzle cornstarch slurry into the simmering sauce, stirring continuously. Sauce should thicken immediately.
7. Add sesame seeds and stir to combine.
8. Remove from heat and let cool completely.
9. Store in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition (whole recipe, approximate)

Notes

Use as a glaze for grilled chicken, salmon, or vegetables. Brush on during the last few minutes of cooking.

For a thicker glaze, add more cornstarch slurry. For a thinner sauce, thin with a little water.

The sauce will thicken further as it cools.

Source: Mike Greenfield (Pro Home Cooks)

Tags: #japanese