Teriyaki Sauce

I’m trying to stay away from overly processed foods and a new habit I have adopted involves making my own sauces. I have made my own chutneys, barbecue sauce and of course teriyaki sauce. Obviously as I am making things myself I always try to use the freshest ingredients available to me and I also make these sauces in relatively huge batches. Do feel free to only use 1/2 or 1/4 of this recipes. I like to use 1/2 cup mirin and 1/2 cup sake, for no particular reason*.



1 cup or 235ml of dark soy sauce

1 cup or 235ml of mirin or  sake*

4 tablespoon raw  cane sugar

3 cloves crushed garlic

2 table spoons finely chopped garlic

2 teaspoons chilli flakes

1  level tablespoon cornflour


  1. Combine all the ingredients in a sauce pan and boil on medium heat to reduce the sauce. Should take about 5 minutes. Watch out as things can get foamy real quick and you don’t want to pile up on your cleaning up. If you are fine with the consistency of the sauce omit steps 2 and 3
  2. Mix the tablespoon of cornflour with 2 tablespoons water to form a solution.
  3. Add this to the pan and stir until the sauce starts to thicken.
  4. Use as a sauce in stir fries and store the rest in an airtight container in the fridge.



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