We love cooking Asian dishes and we have experimented with curry, schezwan, and teriyaki, but I am always trying to make each sauce better. I did a lot of research before deciding to make a teriyaki sauce again. I found this recipe on Allrecipes.com. We like our sauce to be thick, so I added cornstarch to thicken it up.
The original recipe calls for mirin, a Japanese sweet rice wine, but after going to three stores and not finding it; I bought sake instead. Sake mixed with sugar is a good substitute for mirin, and it worked just fine. We made a chicken stir fry over noodles; next time I am going to put it over grilled shrimp kabobs. I have tried many different teriyaki recipes, and this one is by far the best and I don’t see myself trying another.
- 2/3 cups Sake
- 1 tbs sugar
- 1 cup low sodium soy sauce
- 4 1/2 tsp rice vinegar
- 1 tsp sesame oil
- 1/3 cup white sugar
- 7 garlic cloves, minced
- 1 tbs fresh ginger, minced
- red pepper flakes to taste
- black pepper to taste
- 2 tbs corn starch
- 1/3 water
- Pour sake and 1 tbs of sugar into a sauce pan.
- Bring sake to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 3-4 minutes. Stirring occasionally.
- Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Stir occasionally.
- Mix the corn starch and water until it forms a light paste.
- Add the mixture to your teriyaki. Continue stirring until fully combined.
- You can add or subtract the amount of corn starch you use. The thicker you want your sauce/marinade the more cornstarch you will use and visa versa.
- For use as a marinade, I do not recommend adding any corn starch.