Teriyaki baste and glaze, marinade & sauce

Teriyaki sauce marinade in a white and red ramekin on a marbled bench top

cremneblad

This simple but amazing homemade teriyaki sauce and marinade is excellent, tangy, rich, and sweet, super easy to make and only require a few ingredients. It can uplift and compliment many different dishes and it pairs excellently with meat, fish and most veggies.

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Prep Time 5

Cook Time 1 30

Course Side Dish

Cuisine Japanese

Servings 15

Ingredients

300 ml dark soy sauce
300 ml mirin
150 ml brown sugar
150 ml water
20 g chicken stock powder
corn flour mixed with water (optional for a thicker sauce)

Instructions

Combine all ingredients except corn flour into a saucepan.
Heat and simmer slowly on low heat for 1-2 hours.
Turn the heat off when the sauce is glossy, slightly thicker and syrupy and let it sit for 30 minutes - 1hour for all the flavors to come together.
Let the sauce cool completely before storing it.

Notes

This sauce/marinade can be made ahead of times. Flavors improve overtime.

Don’t let the teriyaki sauce come to a boil. Keep it on a low simmer so it doesn't burn.
If you prefer a thicker sauce then add a corn flour slurry to the simmering sauce until required consistence.

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