Excellent on chicken
- Ready In:
- 1⁄2 cup soy sauce
- 1⁄4 cup sugar
- 1⁄2 cup mirin
- 1⁄4 cup sake
- 1 garlic clove, crushed
- 1 slice fresh ginger, peeled (1/8 inch thick)
- 1 tablespoon water
- 1 tablespoon cornstarch
- In a small saucepan, combine soy sauce, sugar, mirin, sake, garlic and gingerroot.
- Cook over medium high heat 3 to 4 minutes.
- In a small bowl, blend water and cornstarch.
- Stir constarch mixture into soy sauce mixture.
- Cook until thickened, stirring constantly.
- Strain sauce.
- Keep at room temperature for up to 24 hours.
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This is a good recipe for teriyaki except for the amount of sugar required. I was born and raised in Japan and the amount of sugar in this recipe is just too much. Sweetness should not overwhelm the food. If you served this sauce in Japan, they would spit it out. The mirin is already sweet and adding sugar should be done sparingly. Add sugar a bit at a time until it's just sweet enough. I think you will find that it compliments the chicken, beef, shrimp, or whatever else you put it on much better. Other than the sugar, the teriyaki has a very nice flavor to it.