Teriyaki Sauce

A balanced Japanese-style teriyaki tare reduces soy sauce, mirin, sake, and sugar into a glossy glaze that thickens naturally as it cools.

38 min

1.25 cups

Ingredients

1/2 cup Japanese soy sauce (shoyu)

1/2 cup mirin

1/2 cup sake

1/4 cup granulated sugar

3 thin slices fresh ginger (optional)

Small nonreactive saucepan · Measuring cups · Wooden spoon · Fine-mesh strainer · Heatproof bowl · Metal spoon

Let cooling finish the texture

A hot reduction should remain pourable; it will gain body as it cools.

Keep the glaze versatile

Brush it on near the end of cooking or set it out as a dipping sauce.

01. Measure soy sauce, mirin, and sake into a nonreactive saucepan; add sugar and optional ginger, then stir to wet the sugar evenly.

02. Warm over medium-low heat until the sugar dissolves and tiny bubbles gather at the edge; avoid a full boil for an even reduction.

03. Simmer uncovered for about 12 minutes, stirring occasionally to prevent scorching at the pan's edge.

04. Look for a thin glossy film on a cool spoon; if the sauce runs like water, continue at a bare simmer in short increments.

05. Strain out the ginger slices if used, or transfer directly if the sauce was left plain.

06. Cool for 15 minutes before judging the texture; the glaze thickens as it cools, so stop reducing while it still pours easily.

07. Brush over food near the end of cooking or serve for dipping, and refrigerate unused sauce in a clean covered container.