Teriyaki sauce

🧂 Ingredients (Makes ~250 ml / 1 cup)

• 80 ml soy sauce (⅓ cup) – use low sodium if you prefer
• 60 ml mirin (¼ cup) – sweet Japanese rice wine
• 1–2 tbsp honey – adjust to taste
• 1 tbsp sake or vodka/white spirit – totally fine in a pinch
• 2 tsp corn flour (cornstarch), mixed with 2 tbsp cold water (for slurry)
• 1 tsp fresh ginger, grated
• 1 tsp fresh garlic, grated

• 1 tsp toasted sesame oil for nutty depth
• 1 tsp brown sugar if you want it stickier
• A pinch of chili flakes for subtle heat
• A few drops of rice vinegar for brightness

🔥 Method

1. Prep the flavor base: Grate the ginger and garlic. (If you want a smoother sauce, you can strain them out later.)
2. Simmer the sauce: In a small saucepan, combine soy sauce, mirin, honey, ginger, garlic, and sake (or substitute). Bring to a gentle simmer over medium heat—don't boil it like you're angry at it.
3. Thicken it up: In a separate small bowl, whisk together corn flour and cold water to make a slurry. Slowly pour this into the simmering sauce while whisking continuously to prevent lumps.
4. Cook & cool: Let the sauce bubble gently for 1–2 minutes until it thickens slightly and becomes glossy. Remove from heat. It will thicken more as it cools.
5. Use or store: Allow to cool fully before using it as a marinade, glaze, or dipping sauce. Store in a clean jar in the fridge for up to 1 week.

👨‍🍳 Refiner’s Tips

• Too salty? Add a splash of water, more honey, or a touch of rice vinegar to balance it.
• Too sweet? Dial back the honey or add a splash of extra soy sauce.
• Strain or not to strain? Leaving the garlic and ginger in adds flavor—but if you're going for silky smooth, strain it before cooling.

🍢 Perfect For:

• Chicken skewers
• Salmon fillets
• Stir-fries
• Tofu (yes please!)
• Drizzled on rice bowls like you’re a saucy genius \