Sauces
Japanese
JapaneseTeriyaki Sauce
A glossy sweet-savoury Japanese glaze for salmon, chicken and stir-fries. Basic stirs a quick soy-and-honey mix; Better simmers soy, mirin and ginger to a proper sticky glaze; Ultimate builds an authentic tare with sake, mirin and a touch of dashi.
Vegetarian
Vegan
Dairy-free
Nut-free
Contains alcohol
Ultimate version
An authentic tare with sake, mirin and dashi simmered to a deep, lacquered glaze.
Per serving£1.03
Total cost£4.10
Time28 min
Ingredients for 4
- 100 ml dark soy sauce
- 100 ml mirin
- 80 ml sake
- 40 g caster sugar
- 60 ml kombu dashi , cooled
- 2 slices fresh ginger , bruised
- 1 clove garlic , lightly crushed
- 1 spring onion , white part, bruised
Method
- Pour the sake and mirin into a small saucepan, bring to the boil and let it bubble for 2 minutes to burn off the raw alcohol edge.
- Add the soy sauce, sugar, dashi, ginger, garlic and spring onion.
- Simmer gently for 12-15 minutes, skimming if needed, until the sauce reduces by about a third and turns glossy and syrupy.
- Strain out the aromatics to leave a clean, lacquered glaze.
- Cool slightly to thicken, then brush over grilled salmon or chicken, or toss through a stir-fry.
Equipment
- small saucepan
- fine sieve
- pastry brush
The three ways, side by side
Budget
A fast store-cupboard mix of soy, honey and ground ginger.
Better
Made properly with mirin, fresh ginger and garlic for a sticky glaze.
Ultimate
An authentic tare with sake, mirin and dashi simmered to a deep, lacquered glaze.