Teriyaki is a well known asian sauce served in most chinese restaurants. This version does not match the typical european version of teriyaki, but I really enjoy the taste. Its also easy to make this sauce in bulk and store it for later use in the fridge.

Ingredients

• 4 tbsp light soy sauce (ca 70g)
• 2 tbsp dark soy sauce (ca 40g)
• 4 tbsp Sake (I substituted with 2tbsp water and 2tbsp mirin)
• 2,5 tbsp rice vinegar (ca 45g)
• 3 tbsp brown sugar (ca. 45g)
• 3 cloves garlic (ca. 10g)
• same amount ginger (10g)
• 1 tsp sesame oil (ca. 2g)

If you use all of the sauce directly:

• 2 tbsp starch
• 2tbsp cold water
• 1tbsp sesame seeds

Instructions

Peal the onions and ginger. Slice them finely and add them to a pan. Measure and mix all other ingredients. Add them to the pan as well and bring it to a simmer for at least 15 minutes. You want the sauce to thicken in a bit, but not too much.

If you want to store the sauce, let it cool down, sieve out the ginger and garlic slices, fill it and store it in the fridge. Don’t add starch if you are going to store it!

If you want to use it right away, mix the start and the cold water and add it to the sauce. Bring it to a boil until it starts to thicken in. As I added some sesame oil up front I add the sesame seeds last. If you don’t have sesame oil you can also add the seeds earlier for a more intense taste.

Tips

• The sauce is pretty sweet. I would suggest to glaze the main (starched and fried tofu, beef or chicken) in the sauce but not the vegetables. Rather add more sauce afterward if needed.
• If you store the sauce in the fridge you can prepare dishes super fast. Get some of the teriyaki sauce, mix in some starch and sesame seeds and bring it to a boil.

Next time…

• try to get the hands on some saki for the next batch