Traditional Teriyaki Sauce

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: 5 mins
• Serves: 1
• Yields: 1/2 cup

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.