Teriyaki Sauce

I love a thick and sickly sweet teriyaki sauce as much as the next guy/gal, but if that's what you're looking for, this is not it.

don't get me wrong, this teriyaki sauce is still sweet, but this here is more balanced and savory than what you might find in a jar at the supermarket.

While it may technically be easier to buy a jar of teriyaki sauce from the store, this recipe has to be a close second. Plus, it only requires a handful of ingredients and will last virtually forever in the fridge.

I try to stay away from the word "traditional" when it comes to cooking, but I would say this is closer to what you might find in Japan compared to what you'll find on the shelves here in the states.

Like I said in the beginning, this sauce is not exceedingly thick or sweet. One might even call it delicate when comparing the two.

Unlike American-Teriyaki sauce, this is not meant to obliterate all other flavors on the plate, but rather accent and accompany whatever it is your cooking, be it beef, salmon, chicken, tofu, veggies, or simply drizzled over rice.

And it's on the thin side because it's meant to be brushed on foods as they're being grilled or baked, creating the shiny, charred, lacquer that dreams are made of. I find this is also a much better consistency when using it as a marinade.

This sauce is extremely versatile and will elevate just about anything it touches. And if you want to go just one step further, make some of this Japanese White Sauce for a match made in culinary heaven (if you believe in that sort of thing).

Recipe Notes:
*If you have some sake lying around, definitely use it. But, honestly this recipe is excellent if you use plain ol' water in its place.

*If you'll be using this as a marinade, I would recommend letting your protein marinate for several hours or overnight if you have the time. And using a plastic bag for marination will allow you to use less sauce and ensure even contact with the marinade on all sides.

* The ginger in this recipe is the least "authentic" part about it. Feel free to leave it out if you wish. Alternatively, if you like a stronger ginger flavor, leave the chunks in when you store your sauce in the fridge.

Teriyaki Sauce

Yield: 6floz 

• 50g (3inch)                 Ginger, large pieces
• 25g (1/8c)                   Sugar
• 25g (1/8c)                   Brown Sugar
• 70g (1/4c)                   Mirin
• 60g (1/4c)                   Soy Sauce
• 60g (1/4c)                     Sake (can sub with water) 

1. Combine all in a pot and bring to a simmer for 20 minutes.
2. Remove the chunks of ginger, cool, and store in an airtight container in the fridge for up to 6 months.