Description
This homemade teriyaki sauce is a simple and flavorful Japanese condiment made with mirin, cooking sake, soy sauce, and sugar. It is perfect for glazing grilled meats, stir-fries, or as a dipping sauce, offering a well-balanced sweet and savory taste crafted easily on the stovetop.
Ingredients
Teriyaki Sauce Ingredients
- 3 tablespoons hon mirin
- 3 tablespoons cooking sake
- 2 1/2 tablespoons gluten-free soy sauce (Tamari recommended)
- 1 1/5 tablespoons sugar
Instructions
- Combine Ingredients: In a small saucepan, pour the hon mirin, cooking sake, and gluten-free soy sauce. Add the sugar and stir until the sugar dissolves and all ingredients are well combined.
- Heat Mixture: Place the saucepan on the stovetop and heat over medium setting until the temperature reaches 248°F (120°C), stirring continuously to prevent burning and ensure even heating.
- Bring to Boil: When the mixture starts to boil, allow it to boil undisturbed for 15 seconds. Then stir continuously while boiling for an additional 15 seconds before reducing the heat.
- Simmer the Sauce: Lower the heat to around 140°F (60°C) and let the sauce simmer gently for 5 minutes. Stir occasionally during this time to maintain texture and prevent sticking, allowing the flavors to develop and the sauce to thicken slightly.
Notes
- Use gluten-free soy sauce like Tamari to keep the sauce gluten-free.
- The temperature guidelines help achieve the perfect consistency and flavor without burning the sauce.
- Store leftover teriyaki sauce in an airtight container in the refrigerator for up to one week.
- This sauce is versatile and can be used as a marinade, glaze, or dipping sauce for various proteins and vegetables.
