Teriyaki Marinade
5m prep 5m cook 10m ready
About 2 cups This classic marinade for meat, poultry, and firm-fleshed fish is also basted on items once they have browned. If reduced until syrupy, it can be used as a glaze for chicken and other proteins.
Let's Cook
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Step 1.
Combine in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved: ⅔ cup sake; ⅔ cup mirin; ⅔ cup soy sauce; 2 tablespoons sugar
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Step 2.
Use the hot mixture immediately as a light sauce or glaze, or chill to use as a marinade. For a glaze suitable for Chicken Yakitori, simmer over medium heat until the mixture has reduced by half.
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