Prep 5 mins
Cook 20 mins
Adapted from: Gourmet January 1995
- 1⁄3 cup soy sauce
- 2 tablespoons mirin (sweet Japanese rice wine) or 2 tablespoons medium-dry sherry (sweet Japanese rice wine)
- 2 1⁄2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 1⁄2 tablespoons fresh gingerroot, peeled, chopped
- In a small saucepan, add all the ingredients together and simmer, stirring until sugar is dissolved and reduced to about 1/2 cups.
- Pour into a metal bowl set into a larger bowl of ice and cool to room temperature.
I love teriyaki, Great post! I like to add ginger and garlic to mine, when I do make it, it adds a bit of different flavors which goes really well with it. Glad to see the Memorymaker can now make this for his or her self. Why buy if it is easy to make yourself. right!
I found this recipe when I wanted to make recipe 169819 that called for teriyaki sauce (which I didn't have). I was thrilled to find I had all the needed ingredients to add both recipes into one delicious meal. I used mirin and tamari in place of soy sauce but otherwise kept everything the same. I'm thrilled to be able to make this myself with such great results and without having to buy another special sauce for the kitchen! I'm also always on the lookout to avoid additives etc and so it's nice to know what's in a sauce like this when I make it from scratch!! Thanks for posting!!
has potential, but i need to work with it some more due to only having ground ginger on hand and soy sauce that has been open for three years or so. i made a double batch and added 1/8c corn starch (mixing it with some cold water prior to adding to sauce) to thicken. seemed really salty/vinegary, but I'm assuming it had more to do with the quality of my ingredients. had used leftover raspberry-chipotle chicken breast which affected the flavoring i'm sure! was VERY easy to make!!