Teriyaki

Origin: In Japan, teriyaki once meant not a sauce, but a way of seeing — to glaze until it shone. “Teri” for luster, “yaki” for the flame that made it so.

In the Edo kitchens, fish met soy, mirin, and sugar — a trinity of patience and control. The glaze clung, gleamed, and transformed simple flesh into light. No excess, no waste — just balance, discipline, and heat made visible.

Ingredients

Traditional teriyaki sauce is not overloaded—it’s balanced. Salty, sweet, and savory with a delicate gloss. It’s used to baste, glaze, or caramelize—not drown.

This version holds true to its origins, with just enough sugar to caramelize and just enough restraint to shine.

¼ cup soy sauce

2 tbsp mirin (or sweet rice wine)

1 tbsp sake (or dry sherry, or skip for a lighter version)

1½ tbsp sugar (brown sugar or honey works)

1 tsp grated fresh ginger (optional)

1 garlic clove, smashed (optional)

1 tsp cornstarch + 1 tbsp water (optional, for thicker glaze)

How The Alchemy Happens

Combine soy sauce, mirin, sake, and sugar in a small saucepan.

Add garlic and ginger if using. Simmer gently until sugar dissolves and sauce reduces slightly.

For a thicker glaze, mix cornstarch and water separately, then stir into sauce. Simmer until glossy and just coats the back of a spoon.

Strain if you used garlic/ginger and want a clean finish.

Use as a glaze for grilled meats, tofu, vegetables, or stir into rice as a finishing shine.