Kat's Teriyaki Sauce
This sauce is very versatile and can be used for chicken, beef, seafood, and vegetables. I usually use it as a marinade for Yakatori (Japanese skewered chicken), or for Gyudon (Beef and rice bowl).
This sauce is very versatile and can be used for chicken, beef, seafood, and vegetables. I usually use it as a marinade for Yakatori (Japanese skewered chicken), or for Gyudon (Beef and rice bowl).
- Carbohydrate 199.160383065631 g
- Cholesterol 0 mg
- Fat 2.0876331353517 g
- Fiber 16.3828594228808 g
- Protein 213.625974017923 g
- Saturated Fat 0.237290697698585 g
- Serving Size 1 1 Sauce (2329g)
- Sodium 112620.263850082 mg
- Sugar 182.777523642751 g
- Trans Fat 0.586613206748737 g
- Calories 1810 calories
Step-by-step
- Simply mix all ingredients in a bowl until sugar is dissolved.
- To speed up the process, you can heat it in a sauce pan, but that's not necessary.
Standard measurements on a page cannot reveal how the high alcohol content in true cooking sake and mirin requires careful reduction if heated, though this particular formulation relies on simple dissolution where sugar crystals melt completely into the liquid base without requiring heat at all. Japanese culinary traditions historically relied on equal parts shoyu, sake, and mirin to build foundational glazes, and adjusting these proportions alters both viscosity and sheen when proteins hit a hot grill pan. Granulated sugar provides the primary sweetening agent, but honey or brown sugar can substitute at a one-to-one ratio if adjusted for moisture content, yielding distinct caramel notes under direct flame. Grated garlic and ginger contribute aromatic pungency that intensifies during marination, while optional dashi granules supply umami depth derived from bonito or kelp. Allowing the finished liquid to rest in a glass jar for at least thirty minutes helps the aromatics permeate the saline base before proteins are submerged. Proper storage in a sealed container inside a refrigerator preserves freshness for up to fourteen days, making bulk preparation efficient for weeknight assembly. Monitoring the dissolution process visually ensures no undissolved sugar remains at the bottom of the mixing vessel, maintaining consistent sweetness across every portion brushed onto skewered meats or steamed rice bowls.
