In Japan, teriyaki is traditionally used to flavor grilled seafood.
In the West, teriyaki is popularly used to prepare salmon, beef, or chicken, and the ingredients in the sauce are a little different. It's also often used as a dip for potstickers. Teriyaki is meant to be a cooking sauce, not a table sauce, but it's perfectly safe to use as a dip or a condiment. Western teriyaki often doesn't contain sake, and sometimes doesn't even contain mirin, but it may include additional flavorings like minced garlic, minced ginger, or toasted sesame oil, and more sugar or other sweeteners like honey.
What you need
1 cup water
5 tablespoons packed brown sugar
1/4 cup soy sauce
1–2 tablespoons honey
1 large clove of garlic, finely minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water
Instructions
- Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
- In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
- Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.