Teriyaki Sauce is one of the staple ingredients in japanese cooking. It means “shiny grilled” literally (Wikipedia) and while it’s normally just prepared on the fly while cooking, I find it nice to have a small stock of it in the fridge to use.

I tried to find a recipe that is as original as possible because there are so many “western” variations of it to be found on the internet and I wanted the real thing. Eventually, I found a simple and easy instruction in this video (at 4:20 – I generally like that guy and I have already cooked a lot of his dishes) and will follow this, because most “japanese” or at least “original asian” looking sites say mostly the same.

Ingredients: (I have doubled the quantities in order to have some to stockpile)

4 tbsp. Brown Sugar 
1/2 cup Mirin 
1/2 cup Soy Sauce 
1/2 cup Sake 


Add Mirin and Sake to a pot, heat, and let the alcohol evaporate. Add soy sauce and sugar and let boil and reduce to the desired thickness. In the event, it will actually continue to thicken when it cools, so I see no need to add cornstarch or other thickeners.