Teriyaki Sauce

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This super simple, no fail, best teriyaki sauce will become a staple in your weeknight dinner menu. The sauce works on just about anything- grilled chicken, baked fish, or steamed vegetables!

Yield: about 1 ½ cups sauce

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: American, Japanese

Servings:

Author: Maryanne Cabrera

Ingredients

½ cup sake
½ cup Mirin (Japanese sweet cooking rice wine)
½ cup reduced sodium soy sauce
2 Tablespoon granulated sugar
1 ½ Tablespoon cornstarch

Instructions

In a small sauce pot, combine sake, Mirin, soy sauce and sugar. Set over medium heat and cook until sugar dissolves.
In a small bowl, whisk together cornstarch with 2 Tbsp water to make a slurry. Once smooth, whisk into sauce. Bring sauce to a boil. Remove from heat.

Notes

Keep leftover sauce in an airtight container for up to a week. The sauce will thicken when cold. Simply reheat in the microwave or over low heat to loosen.

Don't skip the boil. If you pull the sauce off heat before it comes to a full boil, it'll taste starchy instead of silky.
Whisk the slurry separately, always. Cornstarch added directly to the hot pan will clump. Mixing it with cold water first is non-negotiable.
Adjust sweetness to taste. Start with 2 tablespoons of sugar and add more if you like a sweeter glaze-style sauce.

Nutrition