Teriyaki Sauce
Built on equal parts soy sauce, mirin, and sake, reduced under controlled heat, thickened with starch and enriched with aromas. The result is a glossy, stable sauce with calibrated sweet–salty tension that will pair very well with a wide range of ingredients.
Ingredients
- Soy sauce (300 ml)
- Mirin (300 ml)
- Sake (300 ml)
- Sunflower seed oil
- Garlic
- Cornstarch
Preparation
- Finely mince one clove of garlic and sweat it in a small amount of sunflower oil over medium-low heat in a pan large enough to hold all ingredients.
- Once softened and lightly golden (not browned), add soy sauce, mirin, and sake in equal parts.
- Maintain medium-low heat and reduce the sauce, stirring frequently with a spatula to prevent scorching.
- In parallel, dissolve 2–3 tablespoons of cornstarch in a small amount of cold water to form a smooth slurry.
- When the sauce has reduced to the desired concentration, remove from heat.
- Stir the cornstarch slurry again, then incorporate it into the sauce while whisking continuously.
- Return briefly to heat if needed, stirring until the sauce thickens to the desired consistency. Adjust thickness by repeating the slurry addition if necessary.
- Transfer to a squeeze bottle or suitable container for practical use.
Good to know
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Temperature control is critical: soy sauce caramelizes rapidly and burns easily, compromising the batch.
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Optional aromatics: ginger, sesame seeds, or citrus zest (lemon, lime, orange) can be incorporated for additional complexity.
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Saltiness is driven by soy sauce; sweetness by mirin. Additional sugar is typically unnecessary.
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Texture: the sauce thickens further as it cools and stabilizes.
Preservation
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Teriyaki sauce can be stored in the fridge, and will keep a great shape for months.