Traditional Teriyaki Sauce

Submitted by Malaliu

"Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges."

 

• Ready In: 5mins
• Ingredients: 4
• Yields: 1/2 cup
• Serves: 1

ingredients

• 50 ml dark soy sauce
• 50 ml sake
• 25 ml mirin
• 1 tablespoon honey (try to get as good as possible quality)

directions

1. Gently stir all ingredients together over a medium heat until the honey is dissolved.
2. Ready for use straight away, or bottle and refrigerate for future use.

Reviews

[Gary in AZ]

This is very close to the same recipe I have used for years. Mine leaves out the honey. Got mine from my neighbors, the Takai's, back in the early 70's. Very versatile. Keeps for a long time. And you can add ingredients. Mary Takai used 1 part soy sauce and sake, 1 1/2 parts mirin.