Teriyaki Sauce

Teriyaki  in Japanese actually describes a cooking method.  “Teri”  means luster and “yaki”

  means grilled/broiled/pan-fried.  It’s not the sauce we refer to, but rather how the food is prepared.  So teriyaki essentially refers to any grilled/broiled/pan-fried food with shining glaze.

Teriyaki Sauce

Ingredients

• ½ cup sake (½ cup = 120 ml = 8 Tbsp)
• ½ cup mirin (½ cup = 120 ml = 8 Tbsp)
• ½ cup soy sauce (½ cup = 120 ml = 8 Tbsp)
• ¼ cup granulated sugar (¼ cup = 60 ml = 4 Tbsp)

Instructions

1. Gather all the ingredients. See Notes for half portion ingredients or substitute info on sake and mirin.
2. In a saucepan, combine all the ingredients. Add sake and mirin. 
3. Add soy sauce and sugar.
4. Bring the mixture to a boil and continuously stir the sauce until sugar is dissolved. Once boiling, lower the heat to medium low. Cook on simmer for 10-15 minutes or until the sauce is thicken.
5. When you mix the sauce or tilt the saucepan, small bubbles start to rise/appear.  When this happens, the sauce is ready to use. Pour the sauce to a sterilized jar and keep the jar open until cool. The sauce will thicken as it cools. Store in the refrigerator for up to 2-3 weeks.

How to Use Teriyaki Sauce

1. Teriyaki Salmon: Season the salmon with salt and freshly ground black pepper. Lightly coat the salmon with all-purpose flour. Heat the cooking oil or butter in the frying pan and cook the salmon one side for 3 minutes. Once nicely brown, flip the salmon. Add 1 Tbsp sake and cover to cook for 3 minutes. Remove the lid and pour the Teriyaki Sauce. Spoon the sauce over the salmon to coat well. 
2. Teriyaki Chicken: Season the skin-on chicken thigh (or chicken breast if you prefer) with salt and freshly ground black pepper. Lightly coat the chicken with all-purpose flour. Heat the cooking oil or butter in the frying pan and cook the chicken one side. Flip and cover to cook until it's cooked through. Wipe off the frying pan with paper towel. Pour the Teriyaki Sauce and coat the chicken well with the sauce.
3. Teriyaki Tofu: Drain the firm tofu well (pressing it or microwaving it for 1 minute). Cut the tofu into smaller pieces (slabs) and lightly coat them with all-purpose flour. Heat the cooking oil in the frying pan and cook the tofu on both sides. Pour the Teriyaki Sauce and coat with the tofu.
4. You can also pour additional Teriyaki Sauce on the finish dish.

Recipe Notes

Substitute for ½ cup Sake:

• If you can take alcohol: Use ½ cup dry sherry or Chinese rice wine
• If you can't take alcohol: Use ½ cup water

Substitute for ½ cup Mirin:

• If you have sake: ¼ cup sake + ¼ cup water + 3 Tbsp sugar
• If you don't have sake: ½ cup water + 3 Tbsp sugar

https://www.justonecookbook.com/teriyaki-sauce/