Japanese Teriyaki Sauce

• 100ml soy sauce
• 100ml mirin
• 50ml sake (or dry sherry)
• 2 tbsp sugar
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
• 1 garlic clove, grated (optional)
• 1 tsp fresh ginger, grated (optional)

Instructions

1. 1

   Combine soy sauce, mirin, sake, and sugar in a small saucepan.

2. 2

   Bring to a simmer over medium heat, stirring to dissolve sugar.

3. 3

   Simmer 5–8 minutes until slightly reduced.

4. 4

   For a thicker sauce, stir in cornstarch slurry and cook 1 more minute.

5. 5

   Add garlic and ginger if using.

6. 6

   Cool and store in the refrigerator for up to 2 weeks.

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