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Condiments, Dressings & Sauces >  Japan >  Teriyaki Sauce >

 

Teriyaki Sauce

• 2/3 C Mirin*

• 1 C soy sauce

• 4-1/2 tsp. rice vinegar

• 1 tsp. sesame oil

• 1/3 C sugar

• 7 cloves garlic, minced

• 1 TBS fresh ginger, minced

• 1 dash red pepper flakes

• Black pepper to taste

Bring Mirin to a boil in a saucepan over high heat. Reduce heat to medium-low; simmer for about ten minutes. Pour in soy sauce, rice vinegar, sesame oil and sugar. Season with garlic, ginger, pepper flakes and black pepper; simmer an additional five minutes. Store in a tightly sealed container in the refrigerator.

 

Uses: Teriyaki Sauce is commonly used to marinate meats and seafood. It can also be used as dipping sauce for Tempura (deep-fried seafood or vegetables).

 

*Note: Mirin is an essential condiment used in Japanese cuisine, with a slightly sweet taste. It is a rice wine similar to sake, but with lower alcohol content. In the Kansai style of cooking, Mirin should be used after a quick boil to let alcohol evaporate while in Kanto style of cooking, Mirin should be used as-is. Boiled Mirin is called Nikiri Mirin, literally "boiled over Mirin." [Source: Wikia Lifestyle].

 

Related Link:

Food Fare Culinary Collection: Japanese Culture & Cuisine

 

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