- Fresh ginger
- 1 clove of garlic
- 1 tsp. Sesame seed oil
- 2 tsp. Olive oil
- 50g brown sugar
- 150ml soy sauce
- 150ml mirin rice wine
- 50ml sake
- Toasted sesame seeds (for the thick sauce)
Step 1: Basic Light Teriyaki Sauce
Cut a small slice of ginger – about 1.5cm in thickness – then cut away the edges that have skin on.
Similarly, cut off about half of the garlic clove and remove the skin.
Pour sesame seed oil & olive oil to pan along with ginger and garlic. Let it simmer and gain color on medium.
Then add brown sugar, melt and caramelize.
Add soy sauce, mirin & sake, let it merge and dissolve while keep stirring over 15-20 minutes.
Step 2: Thick Teriyaki Sauce
Add toasted sesame seeds and continue to reduce over medium heat
Pour into glass bowl before it reaches desired thickness since the sauce will continue gelling after taken off of the heat.
