Teriyaki Sauce Framework
Understand the sauce, then use it over anything.
This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
This Japanese sauce is traditionally used to baste & grill meat and seafood, which is where we get the name: “Teri” = glaze and “Yaki” = cooking with direct heat.
Keith McBrayer
CREATOR
Ingredients
Sauce components
- soy sauce1 part
- mirin1 part
- sake1 part
- sugar, white or brown1 part
- chopped aromatics, ginger, garlic or onions1/2 part
Serving options
- chicken
- salmon
- tofu
- white rice
Method
Step 1: Simmer & reduce the sauce
Add the soy sauce, mirin, sake, sugar (if using), and chopped aromatics to a sauce pot. Bring to a and stir frequently (making sure it doesn’t burn) until it thickens and coats the back of your spoon like a glaze.
Step 2: Strain & use
Strain out the aromatics, and reserve the sauce for any application.
- Extra sauce can be frozen.
Use this sauce as a glaze or basting sauce for any protein, a stir-fry sauce, or dipping sauce for gyoza.
FAQ
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