Jesse's Nichome Teriyaki Sauce

1 cup dark soy sauce
1 cup mirin
1/2 cup sake, filtered
1/3 cup lemon juice
2/3 cup pineapple juice
1/2 cup brown sugar, dark or light
1/4 cup rice or apple cider vinegar
1 inch of ginger root, grated
4 green onion stalks, finely chopped

1. Pour mirin and sake into a saucepan and bring to a boil, then simmer on medium heat for 5 minutes.
2. Add remaining ingredients except for the green onion and whisk thoroughly.
3. Return to a low boil, then simmer on medium-low for another 10 minutes.
4. Turn off the flame, then stir in the chopped green onion. Let cool.
5. Pour into a container and store in the fridge.

Optional: For a thicker sauce, stir together 1/4 cup of cold water and 2 tablespoons of cornstarch and add in during step 2.

This is a very flexible recipe for a sweet, strong teriyaki that can be used as a sauce on already finished food, a topping for rice or as a marinade before roasting or barbecuing meat or tofu.

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