Prep 5 mins
Cook 20 mins
Like the title says, this is a "back to basics" teriyaki marinade that can also be made into a teriyaki sauce. "Teriyaki" sauce has found a home in many places around the world, and so there are a lot of variations, often containing a lot of sugar, honey, lemon juice, cornstarch, who knows what all. This is based on a simple, traditional marinade recipe by Gaku Homma, with only a small variation to create the sauce.
- 1⁄2 cup soy sauce (preferably low-sodium)
- 1⁄4 cup sake
- 1⁄4 cup mirin
- 1 tablespoon sugar (up to 1 Tablespoon)
- 1 slice gingerroot, peeled (coin-sized)
- 1 small garlic clove, peeled and sliced
- Combine the soy sauce, sake and mirin. This is the marinade. To use, marinate whatever you're cooking for about half an hour in a small amount of marinade (1-2 tablespoons for a boneless chicken breast, fish filet, small beef steak or block of tofu), then grill.
- If you want to make the sauce, mix the soy sauce, sake, mirin, sugar, ginger and garlic, then heat over low heat for about 20 minutes. Do NOT re-use marinade to make the sauce -- use ingredients that have not touched any meat. Use less sugar if you prefer -- I don't advise using more. Remove the ginger and garlic. Use the sauce to glaze whatever you're grilling for the final minute. Remove the grilled food, slice into bite-sized pieces, and serve over rice with a spoonful or so of warm teriyaki sauce to top.
- This recipe makes enough for 4 when made as a marinade, enough for 2 when made as a sauce.