Teriyaki Glaze
Soy sauce, sake, mirin, and sugar reduced to a shine. Stop before the glaze becomes edible varnish.
Ingredients
- 60 ml Japanese soy sauce
- 60 ml sake
- 60 ml mirin (sweet rice wine, not rice vinegar)
- 25 g granulated sugar
Measures: 1 tbsp = 15 ml; 1 tsp = 5 ml. Yields are approximate. Pan width and heat affect reduction time; the texture gets the final vote.
Method
Combine
Put all ingredients in a small saucepan and stir over medium heat until the sugar dissolves.
Simmer
Lower heat and simmer gently for 8–12 minutes, stirring occasionally. Watch the pan closely as bubbles become slower and larger.
Check cold
Put a few drops on a cool plate. Stop when they lightly coat it after cooling; aim for about 150 ml rather than a thick hot syrup.
Glaze
Brush onto cooked or nearly cooked food near the end of cooking. Sugar burns long before a thick piece of meat finishes cooking.
Checkpoint: A glossy, fluid glaze when warm that thickens slightly as it cools.
Failure modes and fixes
Too thick or salty: add water a teaspoon at a time. Burnt sugar: restart. Cooking does not guarantee complete alcohol removal.
More rescue techniques →Put it to work
Chicken, salmon, tofu, or mushrooms. Keep a clean serving portion separate from any sauce that touches raw meat.
Storage and reheating
Cool promptly in shallow containers and refrigerate within 2 hours (1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder for 3–4 days, or freeze in portions. Bring reheated cooked sauces to a rolling boil; for butter-finished sauces, ideally store the base and add fresh butter after reheating. Cream sauces may separate after freezing. Storage and handling reference.
For the Japanese four-ingredient approach, see Just One Cookbook’s teriyaki guide.