A glossy, deeply savoury Japanese glaze built from four pantry staples: soy sauce, mirin, sake, and a little sugar. Reduced to a light coating consistency, it has a clean balance of soy, mirin, sake, and sugar, a gentle alcoholic depth, and the kind of lacquered finish that clings to fish, chicken, or tofu equally well. Quickly simmered and briefly rested before use.
100ml
60ml
40ml
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100ml | — | — | |
| 2 | | 60ml | — | — | |
| 3 | | 40ml | — | — | |
| 4 | | 2tbsp | — | — |
Pour the soy sauce into the small saucepan.
Soy sauce · 100 ml
Pour the mirin into the saucepan with the soy sauce.
Mirin · 60 mlPour the sake into the saucepan with the soy sauce and mirin.
Sake · 40 mlAdd the caster sugar to the saucepan with the soy sauce, mirin and sake.
Caster sugar · 2 tbspStir the soy sauce, mirin, sake and caster sugar together until the sugar begins to dissolve.
Set the saucepan over a medium-high heat and bring the mixture to a full boil, stirring once or twice.
Reduce the heat to a gentle simmer and cook until the sauce has reduced by about a third (to roughly 150 ml) and only lightly coats the back of a spoon; it thickens further as it cools.
Remove the pan from the heat and leave the sauce to rest undisturbed until it has cooled slightly and thickened to a lacquered coating consistency.
Pour the teriyaki sauce into a serving bowl ready to use as a glaze.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 100 ml | | Pour the soy sauce into the small saucepan.⏱ 10sResultSoy sauce |
| 2 | 60 ml | | Pour the mirin into the saucepan with the soy sauce.⏱ 10sResultSoy sauce and mirin |
| 3 | 40 ml | | Pour the sake into the saucepan with the soy sauce and mirin.⏱ 10sResultSoy sauce and mirin and sake |
| 4 | 2 tbsp | | Add the caster sugar to the saucepan with the soy sauce, mirin and sake.⏱ 10sResultSoy sauce and mirin mixture |
| 5 | — | | Stir the soy sauce, mirin, sake and caster sugar together until the sugar begins to dissolve.⏱ 20sResultStirred teriyaki mixture |
| 6 | — | | Set the saucepan over a medium-high heat and bring the mixture to a full boil, stirring once or twice.⏱ 2 minResultBoiled teriyaki mixture |
| 7 | — | | Reduce the heat to a gentle simmer and cook until the sauce has reduced by about a third (to roughly 150 ml) and only lightly coats the back of a spoon; it thickens further as it cools.⏱ 6 minResultReduced teriyaki sauce |
| 8 | — | | Remove the pan from the heat and leave the sauce to rest undisturbed until it has cooled slightly and thickened to a lacquered coating consistency.⏱ 5 minResultRested teriyaki sauce |
| 9 | Rested teriyaki saucestep 8 | | Pour the teriyaki sauce into a serving bowl ready to use as a glaze.⏱ 10sResultTeriyaki Sauce |
| Total Time | 15 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 163kcal | |
| 5g | |
| 32g | |
| 19g | |
| 0.3g | |
| 2,637mg |
A glossy, deeply savoury Japanese glaze built from four pantry staples: soy sauce, mirin, sake, and a little sugar. Reduced to a light coating consistency, it has a clean balance of soy, mirin, sake, and sugar, a gentle alcoholic depth, and the kind of lacquered finish that clings to fish, chicken, or tofu equally well. Quickly simmered and briefly rested before use.
What you’ll doYou will stir soy sauce, mirin, sake and sugar together in a small pan and bring it to a boil. It simmers until it reduces to a light glaze and rests off the heat.
