Teriyaki Sauce is a sweet and savoury soy-sauce based sauce the is great for marinating or dipping meat, fish, tofu, veggies, 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 forever in your refrigerator, easily over a year. I always keep a jar of it in my refrigerator.
Ingredients for 500mL Teriyaki Sauce
- 250mL Soy Sauce (use Japanese or Korean soy sauce)
- 250mL Water
- 4 Tbsp Sugar
- a small piece of ginger, peeled (size of your thumb)
- Optional: 2 Tablespoon Mirin (sweet sake for cooking)
- Boil all ingredients in a pot while boiling until it simmers (to melt the sugar). Turn off heat and let it cool with the ginger in.
- Remove the ginger and transfer into a bottle. Keep refrigerated and use when needed
*Optional: If you want to make a thick teriyaki sauce, add in cornstarch water (2 teaspoon maizena + 2 teaspoon water) when boiling the sauce. This will thicken the teriyaki sauce. You can add more cornstarch water according to the thickness that you like. The thickened teriyaki sauce is great for brushing on chicken or salmon for BBQ or baking in the oven, or even panfry.