Teriyaki Glaze
A gleaming, lacquer-thick glaze of soy, mirin, and sake reduced to a syrupy consistency — sweet, savory, and deeply umami, brushed onto proteins in the final minutes of cooking.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine the soy sauce, mirin, sake, sugar, and ginger slice in a small saucepan. Stir briefly to help the sugar begin to dissolve. Bring to a simmer over medium heat, stirring once more to ensure the sugar has dissolved completely before the liquid reaches a boil. Do not leave unattended at this stage — the sugar content means it can boil over quickly once it gets going. Remove the ginger slice after 2 minutes if using.
Reduce the simmering liquid over medium-low heat, without stirring, until it has reduced by roughly half and has reached a syrupy, glaze-like consistency. This takes 8-10 minutes. Watch carefully in the final 2 minutes — the sugar concentration rises sharply and the glaze can go from perfect to scorched in under a minute. To test: dip a cold spoon into the glaze and tilt it — it should flow in a slow, heavy sheet and coat the spoon in a thin lacquer. Off the heat, it will thicken further as it cools.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.