Ingredients:

  • 1/2 cup Soy Sauce (low-sodium if preferred)
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 2 Tablespoons Sake (Dry Japanese Rice Wine)
  • 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Brown Sugar (Packed)
  • 1 teaspoon Fresh Ginger (finely grated)
  • 1 clove Garlic (minced very finely)
  • 2 Tablespoons Water
  • 1 teaspoon Cornstarch (optional, for slurry)
  • 1 teaspoon Cold Water (optional, for slurry)

Instructions:

  1. Finely grate the fresh ginger and mince the garlic. Set aside.
  2. In a small saucepan, combine the soy sauce, mirin, sake, granulated sugar, brown sugar, grated ginger, minced garlic, and 2 tablespoons of water.
  3. Place the saucepan over medium heat. Whisk constantly until the sugars are completely dissolved. Do not allow it to boil rapidly.
  4. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it simmer gently for 8–10 minutes. The sauce should reduce slightly and start to coat the back of a spoon.
  5. If a thicker glaze is desired, prepare the cornstarch slurry: Whisk 1 teaspoon of cornstarch with 1 teaspoon of cold water in a tiny bowl until smooth.
  6. Slowly drizzle the cornstarch slurry into the simmering sauce while whisking rapidly. Continue to simmer for 1-2 minutes until the sauce thickens to your desired consistency. It will thicken further as it cools.
  7. Remove the saucepan from the heat immediately. Allow the Homemade Teriyaki Sauce to cool completely before transferring it to an airtight container for storage.