Teriyaki Sauce is a sweet and savoury soy-sauce based sauce the is great for marinating or dipping meat, fish, tofu, veggies, noodles, whatever you fancy. It is even good for marinating boiled eggs in overnight to top up your ramen noodles. Once you make it, it lasts for months in your refrigerator. I always keep a jar of it in my refrigerator.
Teriyaki Sauce for 500mL chicken/fish or 2 portions of Udon noodles
- 2 Tablespoon Soy Sauce (use Japanese or Korean soy sauce)
- 2 Tablespoon Mirin (sweet sake for cooking): adds flavor and shine
- 1 Tablespoon Sugar
- 1.5 Tablespoon Sake
- Optional: a small piece of ginger, peeled (size of your thumbnail)
- Boil all ingredients in a pot while boiling until it simmers (to melt the sugar) and turn off heat. You can even quickly heat up in the microwave so the sugar melts. Let with the ginger sit in to release aroma.
- Remove the ginger and use it for stir-fry or marinade.
- Keeps well in a sealed jar in refrigerator.
*Optional: If you want to make a thick teriyaki sauce, add in cornstarch water (1 teaspoon Maizena + 1 teaspoon water) on low heat little by little until the thickness you want is achieved. The thickened teriyaki sauce is great for brushing on chicken or salmon for BBQ or baking in the oven, or even for panfry.