Teriyaki Sauce

I agree with Claudia on the ginger and garlic but I also add at least 1 mini can of pineapple juice. A second one to taste. Trust me..

The "raft of tan foam" was a perfect cue to know when it was done cooking.

I love the word raft! Especially a raft of foam bubbles! Wow! And the sauce is just like Genevieve promised. Perfect for our hand peeled shrimp to dip and then dive into our handmade venison burgers.

Good, but the soy sauce ratio is too high. I suggest adjusting to your taste. We had this over stir fry beef and broccoli. Yum.

I make this all the time - add two more things to this recipe and you will have perfection. When you combine all the ingredients in the beginning, grate a half teaspoon fresh ginger into it and also add a smashed garlic clove. I love you guys but the ultimate Terryaki sauce is by Ivan Orkin himself. Soy, Mirin, Sake and Oyster Sauce in equal 1/4 cup measures + 1 TB of sugar. A bird's eye chilli minced in elevates this, and goes great with the Chicken

When you combine all the ingredients in the beginning, grate a half teaspoon fresh ginger into it and also add a smashed garlic clove. The ultimate Terryaki sauce is by Ivan Orkin himself. Soy, Mirin, Sake and Oyster Sauce in equal 1/4 cup measures + 1 TB of sugar. A bird's eye chilli minced in elevates this, and goes great with the chicken.

When I bought Mirin commercially it was very salty. Is it always so salty?

I love this simple recipe as written! I try to keep some brewed and on hand in the refrigerator at all times. We use it to make brown rice taste better, or to simply season noodles going in a lunch backpack, as well as when making stir fries. A little goes a long way!

Supper yummy. Did not have sake but was in a pinch for this sauce so used the sugar, mirin and soy, added a bit of fresh ginger and garlic powder (bc out of fresh garlic). Teeny bit (1/4t?) cornstarch to thicken but wasn’t necessary

1/4/2022 - w/o sugar, Sherry vinegar

Wow. I made this as written, with substitutions for the sake so I wouldn't have to run to the shop. I wasn't sure how good it would be without garlic, chilis, or ginger, but it was SO good! I used it on chicken, served with steamed green beans and white rice. Marinated in Ziploc and then frozen a week, thawed then baked, one glazing 5 minutes before removing from oven. Subs were vodka and Bourbon barrel aged gin from The Wayward Order. I'll be purchasing sake for the next time I make this.

What sort of sake is best?

America’s Test Kitchen in my opinion has the best teriyaki recipe. I double it and keep in a squeeze bottle. Goes on everything. Try it on a cheeseburger or a tuna sandwich.

There is no one teriyaki sauce, but they all contain shoyu, sake, mirin and (sometimes) sugar. The proportions depend on how the dish is made. I've got recipes that are 7 parts each of shoyu, sake, miring and 1 of sugar; 1 part each of sake and sugar and 3 each of shoyu and miring; 3 parts shoyu to 1 part each of sake and miring; and 4 parts shoyu, 2 parts mirin, and 1 part each of sake and sugar. Just no garlic, oyster sauce or other additions.

Besides soy sauce, mirin, and sugar, I add fresh ginger and garlic to my teriyaki sauce. Also sometimes chopped green onions. And I use this mix as a marinade for thin strips of beef, fish filets, and chicken thighs before barbecuing or broiling.