Teriyaki Sauce
A versatile four-ingredient Japanese staple for glazing and dipping
Why This Recipe Works
This classic Japanese staple relies on the natural sugars in mirin and sake to create a glossy finish without the need for thickeners. Use it as a thin dipping sauce or reduce it with a cornstarch slurry for a rich, clingy glaze.
Instructions
Combine the sake, mirin, soy sauce, and sugar in a medium saucepan over medium-high heat. Stir in one direction until the sugar has completely dissolved and the mixture begins to boil.
Let the sauce boil over medium-high heat until it reduces slightly and feels more viscous from the natural sugars, about 7 to 8 minutes.
To transform the sauce into a glaze, whisk the cornstarch and water together in a small bowl until no lumps remain. Stir the slurry into the boiling sauce and cook until it thickens into a glossy coating, about 2 minutes.
Remove from the heat and let the sauce cool completely—it will continue to thicken significantly as the temperature drops. Serve with your favorite grilled proteins or vegetables.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 weeks.
What substitutions can I make?
- hon mirin: standard mirin
- dark brown sugar: cane sugar
