Homemade teriyaki sauce is a lot simpler than I was expecting it. I’ve made it 4 times so far, twice with beef and twice with chicken.
There are only 4 ingredients, in equal parts (I measure them with a shot glass which makes the perfect amount of sauce for one average sized package of stir fry beef or one serving of 2 chicken breasts):
Honey or Brown Sugar (more on this after the list)
A few notes: Honey makes a lighter sauce, and brown sugar makes a darker sauce. I’ve determined that honey is better for chicken and brown sugar for beef.
Mirin is a rice wine cooking sauce that can be found at an Asian market or at a relatively large supermarket, if they have a good international section.
Sake is great for cooking because you use two shot glasses…one for the meal and one for the cook. Amounts for the cook are up to the cook.
To make this is simple. Mix it together, and after browning your beef or cooking your cut up chicken, just pour it into the pan and let it boil off/reduce for a few minutes. BAM you have a glaze. Serve over rice for best results.
My favorite part is eating the rice that has the teriyaki sauce soaked into it. Sweet and delicious.