Teriyaki Sauce from Masu: Fresh, contemporary, accessible Japanese for the home cook by Nic Watt
This is the base sauce for teriyaki; you can add either fish, chicken or beef for added complexity of flavour and increased umami. You can keep this sauce in a preserving jar in your fridge –...
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Cooking tools:
- Saucepan
- Stove
- Spoon
Ingredients
- 250 ml (9 fl oz) sake
- 250 ml (9 fl oz) mirin
- 2 pinches dried chilli flakes
- 75 g (2½ oz) caster sugar
- 125 g (4½ oz) roasted chicken frames, or beef or fish bones
- 250 ml (9 fl oz) soy sauce
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