If you’ve ever gone to a Japanese restaurant or Asian bistro in the United States, you might have tasted this mysterious, delicious, sauce artistically arranged on a dish. I used to purchase the sauce at my local supermarket, and although those versions did taste good, they didn’t have the distinct flavor I was looking for.
I later learned from a Japanese cook that teriyaki sauce is simply a mixture of mirin, soy sauce, and sake. My mind was blown. All this time, I had been buying the sauce or trying to make it with additional ingredients such as honey, ginger, garlic, sesame seeds, and rice vinegar. Mirin and sake are the magic ingredients.
WHY YOU’LL LOVE THIS RECIPE
- Delicious authentic flavor
- Easy to make
- Thickened for easy application
- Goes well with fish and chicken
This sauce uses equal parts mirin, sake, and soy sauce. Mirin is a sweet rice wine used in sauces, dressings, and stews. Sake is also a type of rice wine, but it has more alcohol content and less sugar. I use low sodium soy sauce to make the sauce less salty.
This sauce does have added sugar to balance the flavor and make it less tart, and corn starch to thicken it into a nicely textured sauce.
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Medium mixing bowl
- 1/2 cup (100ml) soy sauce
- 1/2 cup (100ml) mirin
- 1/2 cup (100ml) sake
- 1 tbsp (15g) granulated sugar
- 1 tbsp (10g) cornstarch
In a medium mixing bowl, mix all of the ingredients together until the cornstarch and sugar are mostly dissolved.
Place the sauce into a medium sauce pan. On medium heat, simmer the liquid until the cornstarch and sugars fully dissolve. Stir occasionally. This should take 1 minute.
Allow the sauce to simmer on low heat until it thickens slightly. This should take no more than 5 minutes.
Allow the sauce to cool for at least 5 minutes. Serve on your desired dishes!
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