Teriyaki Sauce

照り焼きソース

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Preparation info

  • Difficulty

    Easy

  • Serves: about

    225 ml

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 5 Minutes
Cooking: 5 Minutes

This sweet and salty soy sauce is one of the most popular Japanese cooking sauces. It’s used not only for Teriyaki Chicken but also for Yakitori. It’s great cooked with salmon or in a vegetable stir-fry.

Ingredients

Fresh

  • 1 cm (½ inch) piece of fresh ginger, peeled and thinly sliced
  • 1 spring onion (scallion), cut into thirds

Pantry

  • 150 ml (5 fl oz) soy sauce
  • 100 ml ( fl oz) mirin
  • 50 ml ( fl oz) sake
  • 5 tablespoons light brown sugar

Method

Place all the ingredients in a small saucepan and bring to the boil over medium heat. As soon as the sauce starts to boil, reduce the heat and simmer for 5 minutes, or until the sauce has slightly thickened. Take the pan off the heat and leave it to cool.

Remove and discard the ginger and spring onion. Pour the sauce into a sterilised jar and keep in the fridge for up to 1 month.