Teriyaki Sauce (Japanese)

Although the name “Teriyaki” is relatively recent nomenclature, the practice of cooking meat and fish in a mixture of soy sauce and sugar has been around for hundreds of years, going by names such as Amakarayaki (甘辛焼き, sweet and salty grilled) Kannroni (甘露煮, literally simmered in sweet nectar), and Yamatoni (大和煮, simmered Yamato-style). Like most Japanese sauces, teriyaki sauce is a simple concoction and includes just three ingredients of equal proportions. That’s why I’m always a little baffled when people pay a premium to buy teriyaki sauce when it’s so easy to make at home. So here it is, the only teriyaki recipe you’ll ever need.

2 Tbsp. soy sauce
2 Tbsp. brown sugar
2 Tbsp. sake

Mix all ingredients together in a mason jar and store until ready to use.

Cook's Notes: Depending on your preference, you can add more sugar for a sweeter flavour or you can substitute miron for sake which is naturally sweeter. Some people also kike to add some heat, depending on what you are serving the sauce with.