📝 About This Recipe
This isn't your average grocery store condiment; it is a luxurious, velvety reduction that balances the salty depth of aged soy sauce with the bright, floral notes of premium mirin. Rooted in traditional Japanese techniques, this sauce achieves its signature 'teri' (luster) and 'yaki' (grill) qualities through a slow simmer that concentrates flavors into a syrupy masterpiece. Perfect for char-grilling meats or glazing delicate seafood, it delivers a sophisticated punch of ginger and garlic with a hint of toasted sesame.
🥗 Ingredients
The Liquid Base
- 1 cup Soy Sauce (high-quality or low-sodium depending on preference)
- 3/4 cup Mirin (Japanese sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1/4 cup Water (filtered)
Aromatics and Sweeteners
- 1/2 cup Light Brown Sugar (packed)
- 2 tablespoons Honey (for a glossy sheen)
- 1 tablespoon Fresh Ginger (freshly grated or minced)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Toasted Sesame Oil (added at the end for aroma)
Thickening and Finishing
- 2 teaspoons Cornstarch
- 2 teaspoons Cold Water (for the slurry)
- 1 teaspoon Toasted Sesame Seeds (optional garnish)
- 1 stalk Green Onions (finely sliced for finishing)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the soy sauce, mirin, sake, and rice vinegar over medium heat.
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2
Whisk in the packed brown sugar and honey, stirring continuously until the sugar crystals have completely dissolved.
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3
Add the grated ginger and minced garlic to the liquid. Increase the heat slightly to bring the mixture to a gentle boil.
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4
Once boiling, immediately reduce the heat to low. Allow the sauce to simmer uncovered for about 10-15 minutes.
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5
Watch for the sauce to reduce by about one-quarter of its original volume; it should begin to look darker and slightly more viscous.
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6
In a small ramekin, whisk together the cornstarch and 2 teaspoons of cold water to create a smooth 'slurry' with no lumps.
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7
Slowly drizzle the slurry into the simmering sauce while whisking constantly to prevent any clumping.
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8
Continue to simmer for another 2-3 minutes. You will see the sauce transform from a thin liquid to a beautiful, coat-the-back-of-a-spoon consistency.
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9
Remove the pan from the heat and stir in the toasted sesame oil. This preserves the oil's delicate toasted flavor.
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10
For a perfectly smooth professional finish, strain the sauce through a fine-mesh sieve to remove the bits of ginger and garlic, or leave them in for a rustic texture.
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11
Allow the sauce to cool slightly; it will continue to thicken as it reaches room temperature.
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12
Transfer to a glass jar or use immediately as a glaze for your favorite protein.
💡 Chef's Tips
For the best flavor, use 'Hon-Mirin' (true mirin) rather than 'mirin-fu' (mirin-style seasoning) which often contains corn syrup. If your sauce becomes too thick, simply whisk in a tablespoon of warm water or sake to thin it out. Always add the sesame oil after the heat is turned off to prevent it from turning bitter. To use as a marinade, reserve half the sauce for glazing later and never reuse sauce that has touched raw meat. Store in an airtight glass jar in the refrigerator for up to 3 weeks.
🍽️ Serving Suggestions
Brush over grilled chicken thighs during the last 5 minutes of cooking for a charred, sticky finish. Drizzle over a fresh salmon fillet and bake at 400°F until the sauce caramelizes. Use as a dipping sauce for crispy vegetable tempura or pan-seared pork gyoza. Toss with stir-fried bok choy, snap peas, and shiitake mushrooms served over jasmine rice. Pair with a chilled glass of dry Riesling or a crisp Japanese lager to cut through the richness.