This is the base sauce for teriyaki; you can add either fish, chicken or beef for added complexity of flavour and increased umami.
You can keep this sauce in a preserving jar in your fridge – it’s a great go-to sauce to have handy.
Bring the sake and mirin to the boil in a saucepan over a medium heat and burn off the alcohol.
Add the caster sugar, chilli flakes and soy sauce to the mirin and simmer until it has reduced by half.
For a chicken, beef or fish base, add the roasted bones in with the sugar, and follow the method above. In addition you will need to skim the sauce once it’s cooled to remove any fa