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Author Notes: I found that combining soy sauce, mirin, sake, and sugar yielded a sauce with the essential flavors of teriyaki but that lacked its typical luster and thickness. After I added just a touch of cornstarch for thickness, however, it was perfect. Now, I never buy teriyaki sauce. I like it with chicken and noodles, or as a dipping sauce. It's fantastic when barbecuing -- just make sure to brush it on when your meat is almost done so it doesn't char too much.
Note: If you can't find mirin, you can leave it out and add extra sugar to compensate but I find that it adds an extra layer of depth and extra shininess to the sauce. —stephanie le
Makes 3/4 cup
cup soy sauce
- Combine the soy sauce, mirin, sake, and sugar in a saucepan and bring everything to a boil over medium-high heat.
- In a small bowl, mix together the cornstarch and the water. Whisk this slurry into the sauce. Turn the heat to medium and reduce the sauce until slightly thick. Taste and adjust with soy sauce and sugar if needed.
- This recipe is a Community Pick!
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