Teriyaki sauce is so easy to make at home, once you've made it once you'll never buy the bottled stuff again!
Prep Time2 minutesmins
Cook Time10 minutesmins
Total Time12 minutesmins
Course: Marinade
Cuisine: Asian, Japanese
Servings: 8
Calories: 17cal
Author: Nagi | RecipeTin Eats
Ingredients
1/4cupsoy sauce
1/4cupmirin
1/4cupJapanese cooking wine(sake)
1/4cupwater
Instructions
Teriyaki Sauce Marinade ("Marinade")
Combine ingredients in a large saucepan over high heat. The larger the pan, the faster it will reduce. For me it takes about 10 minutes, but it depends on the size of the pan you use.
Bring to boil, then turn heat down and simmer until it reduces by half. The consistency should be like a light syrup.
Bring to room temperature before using.
To Use
Combine 3 to 4tbsp of Marinade per 1lb/500g of meat and marinate for at least 20 minutes, preferably overnight. However, if marinating fish, do not marinate for more than a few hours at most - 20 minutes is enough (otherwise the flavour will overpower the fish).
Teriyaki goes very well with chicken, beef and fish that suit strong flavours such as salmon.
You can grill/broil, pan fry or BBQ/grill the meat.
If you are cooking it on the BBQ/grill or broiling/grilling the meat, then baste each side at least once during cooking.
If you are cooking this on the stove then just before the meat has finished cooking, add 2 tbsp of water to the pan and swirl it around to mix with the marinade that has come off the meat. Bring it to a rapid simmer and cook until it becomes a thick sauce consistency, and move the meat around in the sauce to coat it.
Notes
1. The sauce will keep in the fridge for 3 weeks in an airtight container or can be frozen with the meat or on its own.2. See separate recipe with detailed instructions for how to make Teriyaki Chicken.3. Nutrition per serving.