Teriyaki Sauce Makes about 3 cups 1 cup mirin 1/2 cup Japanese DARK SOY Sauce 1/4cup Tamari SAUCE 1 cup sake 3 ounces fresh ginger, sliced (optional) S scallions root and dark green ends trimmed, and 6-inch stalks cut into 1 1/2-inch pieces (optional) 2 large garlic cloves (optional) PERHAPS THE MOST popular of all Japanese sauces, especially among Westerners, is teriyaki. (The word teriyski can refer both to this sweet soy sauce and to the final dish.) Traditional teriyaki sauce is made with soy sauce, mirin (sweet sake), dry sake, and tamari sauce, but infusing it with aramatics such as ginger’, scallions, and garlic gives the sauce extrs layers of flavor, | encourage you to try both versions. Many Japanese restaurants offer teriyaki chicken or salmon; oftentimes it is 4 Western interpretation where the morsels of Meat have been cooked in the sauce. This is an unfortunate shortcut, because the sauce was never intended to be used 43.4 marinade or cooked with the mest. In fact, the word teriyaki is from teri, meaning “gloss” or “luster” and Yski, meaning “broiled” or “grilled.” In classic practice teriyaki i3 4 glaze drizzled over broiled meat a3 it comes off the heat, just before it is served Japanese soy sauce, shoyu, has a cleaner taste then Chinese soy sauce, see yao, which has a nutty flavor. | am strict when if comes to soy sauce. Japanese soy sauce is perfect for Japanese and Korean foods, while Chinese soyTeawep feniucr yawee 1 cup sake 3 ounces fresh ginger, sliced (optional ) scallions root and dark green ends trimmed, and 6-inch stalks cut into 1 1/2-inch pieces (optional) 2 large garlic claves (optional) PERHAPS THE MOST popular of all Japanese sauces, especially among Westerners, is teriyaki, (The word teriyaki can refer both ta this sweet soy sauce and to the final dish.) Traditional teriuaki sauce is made with ony sauce, mirin (sweet sake), dry sake, and tamari sauce, but infusing it with aromatics such as ginger, scallions, nd garlic gives the sauce extra layers of flavor. | encourage you to try both versions. Many Japanese restaurants offer teriyaki chicken or salmon; oftentimes it is a Western inter pretation where the morsels of meat have been cooked in the sauce. This 1s an unfortunate shortcut, because the sauce was never intended to be Used a3 a marinade ar cooked with the meat. In fact, the word teriyaki is from teri, meaning “gloss” or “Tuster” and yaki, meaning “broiled” or “grilled.” In classic practice teriyaki is @ glaze drizzled over broiled meat as it comes off the heat, just before it is served. Japanese soy sauce, shoyu, has a cleaner taste than Chinese say sauce, see yao, which has a nutty flavor. | am strict when it comes to soy sauce. Japanese say sauce is perfect for Japanese and Korean foods, while Chinese soy sauce complements the more complex regional cuisines of China and Southeast Asia Bring the mirin, dark soy sauce, tamari, and sake ta a gentle boil ina saucepan over medium heat, Reduce the hest to low, and if using, add the ginger, scallion, and garlic. Continue to simmer unti] reduced by about 15 percent, about 30 minutes.