For ➍18 cl soy sauce
18 cl mirin (rice wine)
100 g sugar (white or brown)*
1 ts finely minced garlic (optional)
1 ts finely minced ginger (optional)
In a small saucepan bring soy sauce, mirin, sugar, garlic (if using) and ginger (if using) to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 m. Remove from heat and set aside to cool.
Use with salmon or chicken, or rice bowl. Use to marinate** or as a glace.
To make a glaze: mix ½ tbs cornstarch with 1 tbs water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened about 1 m.
Use with salmon or chicken, or rice bowl. Use to marinate** or as a glace.
To make a glaze: mix ½ tbs cornstarch with 1 tbs water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened about 1 m.
*Classic teriyaki sauce is made of equal parts sake, mirin and soy sauce. It can be adjusted with some sugar, if needed.
**Most Japanese recipes, s.a. for salmon, don't marinate the fish, just brush it.
