Several years ago I started making my own teriyaki sauce once I realized how easy it was. There are many variations on teriyaki sauce, but this one is my favorite because it’s pure. It’s classic. It’s so good, I could drink it straight. It’s also economical and you can tailor it to suit your taste by adding ginger, red pepper flakes, and other goodies.
Flank Steak and Teriyaki sauce are a match made in heaven. Marinate then grill. Let rest 10 minutes, slice against the grain and plate it up.
Classic Teriyaki Sauce
This recipe has equal ratios of the 3 basic ingredients. Double or triple the recipe as you see fit. Add chopped garlic, ginger or red pepper flakes for a variation on the flavor.
- 1 cup soy sauce
- 1 cup Mirin
- 1 cup light brown sugar or white sugar
- Open the windows – this sauce is a bit pungent but totally worth it.
- Mix the soy sauce, Mirin and sugar in a large and deep stock pot. Use a larger pot that you think you will need….twice the size, in fact. Add whatever additional ingredients you prefer. I love ginger, garlic and chili flake. Bring to a soft boil then reduce to a simmer with the lid off. Stir frequently. Now is why you will understand why the large pot, when stirring, this mixture will double in volume, creating this hot molten mass of lava like sauce. If your pot is too small, it will boil over and you will have a colossal mess on your hands.
- You will want to reduce the sauce until it reaches a thicker consistency, whatever you prefer. I like it to coat the back of a spoon when tested, nice & glossy and it tastes sweet but also salty, nicely balanced.
- Let cool and then jar it up – sell it to your friends. It’s gold.
Here we have Beef Teriyaki Stir-fry and below that a Teriyaki Bowl – Homestyle (with chicken).
We also use the sauce for dipping and marinating.