Classic Teriyaki Sauce

Classic Teriyaki Sauce

A Classic Teriyaki Sauce with just 3 ingredients. It’s legit: pure and simple.  Equal parts of soy sauce, mirin, and brown or white sugar (or a combination).  At the end of the cooking process you can add whatever flavorings you prefer: We like grated or minced ginger + garlic, or chopped pineapple (canned crushed pineapple) + sesame seeds,  or chopped garlic + chili flakes.

An important tip is to use a large, deep pot. Deeper than you’d think.  The sauce can bubble up as it cooks, sometimes double the volume.  Also, this sauce gets HOT – lava kind of hot – so please be careful.  Fully cool before jarring.

When I make this sauce, I triple the batch because it saves for months in the refrigerator.

TIP about when to add the flavors – if you add them while the sauce is cooking it will flatten out the flavor & almost cook it away. Adding them at the very end will ensure they keep their bright flavor and also ‘cook’ them enough so they don’t taste raw. I add them as soon as I turn off the heat. Then let the sauce cool and jar it up.

We use this sauce on all pan fried, broiled, grilled, and seared meats, veggies, seafood, and tofus. Also on soba & udon noodles, and ALSO as a dipping and marinating sauce.

Classic Teriyaki Sauce

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Servings: 3 cups

Ingredients

  • 1 cup soy sauce
  • 1 cup mirin
  • 1 cup sugar white or brown sugar, or a combo of both

Instructions

  • Combine the soy sauce, mirin, and sugar in large, deep stockpot or pan.
    Bring to a soft boil over medium-high heat. Once bubbling, lower the heat and simmer (no lid). Stir frequently. The sauce will gradually thicken as it reduces.
    At about the 30-minute mark, if you wanted to add additional ingredients, now is the time.
    Reduce the sauce until it reaches the consistency you like, however, it will continue to thicken as cooled and then chilled. I shoot for coating the back of a spoon and I look for a glossy, silky consistency.
    Cool completely before jarring up, then refrigerate.

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