This is a very traditional teriyaki sauce from my sushi bar days. Use on 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:
Mix ingredients in a deep, heavy-bottomed saucepan with a narrower base and bring to a boil, being careful to keep the sauce from boiling over. Reduce the heat to a simmer and cook 10 minutes. Remove from the heat and cool, or use immediately.
This works as a good for chicken, pork, fish, or beef. Wipe off meat/fish before grilling to avoid burning, but you can baste after you turn. This is best used while grilling over a slower fire.
If you wish, take some of the sauce and continue to cook it over low heat to reduce it so it thickens. Use the thicker reduction to paint on after the food is removed from the grill. Do not use this to baste with or it will carbonize on your food.
NOTE: To add some extra character to the sauce, add 2 cloves of garlic, peeled and cracked, and 3 1/8-inch thick “coins” of peeled ginger that have been smacked with the flat of a knife at the beginning of the process.
YIELD: About 1½ cups
SOURCE: Chef Andrew Cohen
