Prep 1 min
Cook 20 mins
My attempt at a thick teriyaki sauce as close to restaurant style as possible. It is, in my opinion fairly good considering the numerous trials and errors and "eyeball" measurements it took to get here. This sauce also serves as an excellent marinade (before you thicken/reduce it).
- 1⁄8 cup soy sauce
- 1⁄3 cup mirin
- 1⁄8 cup brown sugar
- 1⁄8 teaspoon cornstarch, mixed with
- 1 tablespoon mirin
- Mix first three ingredients well until sugar is completely absorbed.
- Heat over high heat for 20 minutes or until thick and reduced, stirring occasionally.
- While heating, add the cornstarch/mirin mixture.
- Serve over desired food.