Ingredients 3/4 c. Japanese soy sauce 3/4 c. mirin
1/4 c. plus 2 tbsp. sake 1 tbsp. plus 1 tsp. granulated sugar
Directions In a medium pot over medium-high heat, bring soy sauce, mirin, sake, and granulated sugar to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to about 1 cup and appears slightly viscous, 20 to 25 minutes.
Make Ahead: Teriyaki sauce can be made 1 month ahead. Store in an airtight container and refrigerate.
You may know it as an irresistible sauce, but technically, teriyaki refers to a method of cooking that involves basting fish or meat with sauce as it cooks (in fact, if you break down the Japanese word “teriyaki” into parts, it means to shine or glisten + to broil or grill).
Classic teriyaki sauce will have a rich, soy sauce-forward flavor that’s full of umami. The finished sauce should be viscous and sticky, which makes it a great complement to cooked meat and vegetables.
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