Teriyaki
“This isn’t a pour. It’s a final brush of perfection.”
Teriyaki
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.
Ingredients
- 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.
“True teriyaki doesn’t hide the taste. It reflects it.”