This is a simple teriyaki sauce, with some common add-ins. It’s simmered until reduced, and can be thickened if desired.
Mechanic
Every ingredient scales as a percentage of the soy sauce (shoyu) volume, the base of the formula, so the sauce scales to any batch size. Liquids are by volume and solids by weight: 40% sugar means 40 g per 100 ml shoyu.
The sauce itself is four ingredients: mirin at 80–100%, sake at 50%, and brown sugar at 40% of the shoyu. Everything else is seasoning at 5% or less.
Ingredients
| Ingredient | % of shoyu | Example: 250 ml shoyu |
|---|---|---|
| Shoyu (soy sauce) | 100% | 250 ml |
| Mirin | 80–100% | 200–250 ml |
| Sake | 50% | 125 ml |
| Brown sugar | 40% | 100 g |
| MSG | 1.5% | 3.8 g |
| Sesame oil | 5% | 12.5 ml |
| Ginger (optional) | 3% | 7.5 g |
| Garlic (optional) | 3% | 7.5 g |
| Sesame seeds (optional) | 2% | 5 g |
Method
Combine the ingredients and simmer for 10–15 minutes, reducing slightly. Adjust the shoyu or mirin to taste, depending on your local ingredients.
To thicken, combine 1–1½ tablespoons of cornstarch or rice starch with the same amount of water, then add to the boiling sauce.
To serve
Rice bowls, kebabs, and burgers.