Teriyaki Sauce
Published July 13, 2021
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup sake
½ cup soy sauce
⅓ cup mirin
3 packed tablespoons dark brown sugar
Nutritional analysis per serving
23 grams carbs; 194 calories; 2806 milligrams sodium; 5 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sake, soy sauce, mirin and brown sugar in a small saucepan. Bring to a light boil over medium heat, stirring to dissolve the sugar. Continue boiling, stirring occasionally, until the liquid thickens and a raft of tan foam bubbles on the surface, 7 to 10 minutes.
- Step 2
Remove from the heat and use immediately or refrigerate in an airtight container for up to 2 weeks. When ready to use, reheat until warm and runny, and drizzle over grilled, seared or broiled salmon, sablefish, yellowtail, chicken, pork, steak, tofu, eggplant, asparagus, broccoli, or summer or winter squash. Use as a seasoning to mix into meatballs or patties.
Private Notes
Comments
I make this all the time - add two more things to this recipe and you will have perfection. When you combine all the ingredients in the beginning, grate a half teaspoon fresh ginger into it and also add a smashed garlic clove.
I love you guys but the ultimate Terryaki sauce is by Ivan Orkin himself. Soy, Mirin, Sake and Oyster Sauce in equal 1/4 cup measures + 1 TB of sugar. Away you go, nothing more to be said.....
Mirin has to have salt added in order to not be counted as alcohol so pretty much most mirin you can buy off the shelf will be like this. And most mirin sold in the US is poor quality, full of sugar, salt and added flavoring. A decent quality brand that you may be able to find in Asian grocery stores or online is Takara Masamune Mirin. True (Hon) mirin without added sugars or salt is about 12-14% alcohol and is difficult to find.
Where this fails, in my opinion, is it doesn't go into any sort of detail of the type of mirin or sake that should be used. There are many different types of each, and clicking "shop ingredients on Instacart" illustrates this failure. Instacart doesn't know anything about this recipe, so it says to include mirin twice, rather than finding an appropriate sake).
Teriyaki as a sauce rather than a cooking method is common among American-Japanese cooking. Not the same as traditional Japanese cooking but a totally valid and delicious cuisine nonetheless. Everyone should enjoy this free of guilt it is not someone's concept of "authentic".
I added the garlic and ginger as suggested. I substituted mushroom broth for the sake.