Wish there was a tag for a condiment, but dinner works since I used this sauce for a dinner I made that I’ll call Teriyaki Pepper Pork.
Sauce ingredients
* 250 ml soy sauce (I like kikkoman because it’s not ultra processed)
*200 ml sake (use the cheap stuff)
*200 ml mirin
*60 to 90 g white sugar
*750 ml clean bottle or something equivalent that you can close with a stopper or screw cap
Instructions
* combine all ingredients into a sauce pan
* heat thoroughly until sugar is dissolved then remove from range top. You don’t want to boil it
* let it cool enough to comfortably pour into your bottle. Store at room temperature in pantry or cupboard. It’s shelf stable.
Recipe credit goes to Adam Liaw – he has his own site for Asian style cuisine
If you make this sauce you will notice it’s thinner than a store bought Teriyaki sauce. You can thicken it with a cornstarch slurry; however, I think it’s best to add a little more sauce then allow it to reduce to get that glazed look. I added pics of how I use it – pic 2 is my stir fry that’s done cooking. Drop the wok to a medium and add a decent amount of sauce to cover roughly half the contents. Then I keep stirring until it thickens. Pic 3 shows the consistency I’m aiming for.
by Wasting_Time1234