Ingredients
- 1 cup (240 ml) sake
- 1 cup (240 ml) mirin
- 1 cup (240 ml) soy sauce
- 1/2 cup (100 g) packed brown sugar (white sugar also works)
- 2 whole garlic cloves
- 1 (2-inch) piece fresh ginger, sliced
- 1 small chunk carrot
- 2 cloves garlic, finely minced
- 1 tablespoon finely minced fresh ginger
- 1 teaspoon rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Teriyaki sauce
Side Dish
Cooking Instructions
1. Combine the sake, mirin, soy sauce, brown sugar, whole garlic cloves, sliced ginger, carrot, minced garlic, minced ginger, and rice vinegar in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Simmer until the aromatics have infused the sauce and it has reduced to around 2 ½ cups, about 45 minutes. Remove and discard the ginger slices and whole garlic cloves.
2. Whisk the cornstarch with the cold water until smooth, then stir it into the simmering sauce. Cook until the sauce is glossy and thick enough to coat the back of a spoon. Allow sauce to cool to room temperature then transfer to a sealed container. You can store it in the fridge for at least several months (I’ve kept teriyaki sauce for over a year with no sign of deterioration).
Credit: Kenji Lopez-Alt