Make it yourself in 10 minutes! Soy sauce, sake, and mirin (2:1:1), simmered to reduce into a thick dizzle of a sauce. Perfect for grilled or broiled skewers of pork or chicken, salmon fillets, salmon nuggets, and a side vegetables from bok choy to summer squash. See my post for salmon rice bowls for some getting-the-fish-cooked how-to.
The basic sake-mirin-soy version is delicious (thanks to Bon Appétit magazine for the best ratio: 2:1:1), but enhance it with fresh ginger, brown sugar, chile flake, and/or a few drops of sesame oil if you wish.
Teriyaki Sauce
reduces to ⅓ cup, enough for dinner and to keep some refrigerated; adapted from Bon Appétit magazine
Ingredients
- ½ cup soy sauce
- ¼ cup mirin or up to 50/50 with other sweetener like honey or brown sugar 4 tablespoons
- ¼ cup sake
Instructions
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Bring sake, mirin, and soy to a simmer in a small saucepan and reduce by about two-thirds, which will take about 10 minutes of gentle simmering.
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If using fresh ginger or sesame oil, add at last minute.
