This is a classic, authentic teriyaki marinade from my sushi bar days. Simple and versatile, it’s perfect for chicken, pork, fish, or beef.
INGREDIENTS:
7 tablespoons sake (Japanese rice wine)
7 tablespoons mirin (Japanese sweet cooking wine)
7 tablespoons soy sauce
1 tablespoon sugar
METHOD:
In a deep, heavy-bottomed saucepan with a narrow base, combine the sake, mirin, soy sauce, and sugar.
Bring to a boil, watching carefully to prevent the sauce from boiling over.
Reduce heat to a simmer and cook for 10 minutes. Remove from heat and let cool, or use immediately.
CHEF’S NOTES
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For grilling: Pat meat or fish dry before placing on the grill to prevent burning. Baste with the sauce after turning the food. This sauce works best over a slower fire.
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For extra depth: Simmer a portion of the sauce longer over low heat until it reduces and thickens. Use this as a glaze after the food is removed from the grill. (Do not baste with the reduced sauce while grilling—it will burn.)
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Optional aromatics: Add 2 peeled, cracked garlic cloves and 3 slices of fresh ginger (about 1/8-inch thick, lightly smashed) to the pan at the beginning for additional flavor.
YIELD: About 1½ cups
SOURCE: Chef Andrew Cohen
