Homemade Teriyaki Sauce

Ingredients

• As a marinade or glaze: Place the protein in a plastic zip lock bag, pour in the sauce, and allow it marinate for at least 30 minutes before cooking.
• As a grilling: Brush teriyaki sauce onto your proteins or veggies to create a delicious caramelizes blaze.
• As a stir-fried sauce: Use a drizzle of teriyaki sauce to finish a stir fry with veggies, meat, or tofu.
• As a dipping sauce: Makes great dipping sauce for sushi, sprinkle rolls, dumplings, tempura, or other appetizers.
• Recipe: Teriyaki Salmon
• Recipe: Pork Meatball Teriyaki
• 6 tablespoons soy sauce
• 1 tablespoons sake
• 1tablespoon mirin
• 1 teaspoon sugar
• If you’d like the sauce to have a thickness consistency. Mix cornstarch 1 teaspoon and 2 tablespoons cold water together in a cup and stir until dissolved. Set aside.
• In a medium-size saucepan over the medium heat, combine sake and mirin, add the soy sauce and sugar. Bring to boil over medium heat and continuously stir until the sugar is dissolved.
• Once boiling, stir in the cornstarch mixture and stir to combine and bring to a gentle boil over medium heat. (skip the cornstarch if you have no need it.)
• Reduce the heat to low and simmer for 5 to 10 minutes, stirring occasionally by this time, the sauce will be luscious!
• Remove from the heat and leave to cool. Either use immediately or transfer to an airtight container and store in the fridge. It should keep for several weeks.
• Recipe: Chili Oil
• Recipe: Simple Pickles
• Recipe: Chili Pickles
• Teriyaki Salmon
• Pork Meatball Teriyaki
• Sesame Garlic Noodles