Teriyaki sauce (Tare no teriyaki) from Mastering the Art of Japanese Home Cooking (page 108) by Masaharu Morimoto

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Notes about this recipe

  • lorloff on November 09, 2024

    This was a great teriyaki sauce for grill chicken yakitori. I have been importing a really great natural brown Okinawa sugar for years and it worked perfectly in this sauce. It is much less sweet with more savory notes than any sugar I have found in the US. I was introduced to it in Japan.The recipe makes more sauce than you need for the Yakitori. I will be trying it with salmon next. This is a real keeper and we really liked the flavors that the onion and ginger gave to the sauce. Highly recommended.

  • DFarnham on December 29, 2021

    New favorite recipe! Not overly sweet or gooey. Really enjoyed.

  • TrishaCP on December 20, 2020

    I made the recipe as is and didn’t think it was too sweet (but will definitely try using less next time). This recipe makes enough sauce for both the chicken teriyaki recipe as well as the steak rice bowl.

  • Yildiz100 on December 16, 2017

    Very nice. Note that the amount of sugar needed depends on the mirin. I had some cheap mirin seasoning to use up. It had 50% more sugar per 100 ml than another nicer mirin I had on hand, so I decided this was going to be really sweet, even without a lot of extra sugar. Therfore, I just added sugar to taste. I ended up using 3 tbs sugar instead of 1/2 cup. Will use more sugar with nicer mirin

  • Rinshin on December 05, 2017

    This is a great tasting teriyaki sauce in which I have not seen onion used in making teriyaki sauce much. He uses this recipe for making yakitori which is grilled chicken skewers and I used this recipe to make that as well. For yakitori though, I would perhaps prefer more robust ie more stronger soy sauce flavor. But, this sauce made perfectly good tasting yakitori. I was afraid that it may be too sweet because Chef Morimoto uses 1:1:1:1 ratio of soy sauce, mirin, sake and sugar. I normally use much less sugar but it worked out ok.

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