<ul data-rte-list="default"><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;">1 cup soy sauce</p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;">1/2 cup mirin</p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;">1/2 cup sake (Can be replace with more mirin)</p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;">1-2 tbs brown sugar</p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;">1 cloves garlic, minced (optional)</p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;">1 teaspoon fresh ginger, grated (optional)</p></li></ul><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;">Cornstarch Slurry: 1 tbs cornstarch and 1 tbs water</p><p></p>
<ol data-rte-list="default"><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;"><strong>Combine Sake, Soy Sauce and Mirin:</strong> In a saucepan, mix soy sauce and mirin over medium heat. Stir until well combined.</p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;"><strong>Add Sugar:</strong> Pour in sugar, continuing to stir until the sugar dissolves. Allow the mixture to simmer, letting the alcohol evaporate (about 5 min). </p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;"><strong>Infuse with Aromatics:</strong> Add optional aromatics including minced garlic and grated ginger to the sauce, infusing it with layers of flavor. Simmer for an additional 5 minutes.</p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;"><strong>Reduce to Perfection:</strong> Lower the heat, remove pan from stove and stir in your corn starch slurry while quickly stirring. Let the sauce simmer until it thickens to your desired consistency. Stir occasionally to prevent sticking and clumping of the corn starch. Turn heat back up slightly to a light simmer so the cornstarch is completely incorporated and the sauce thickens into a dark and rich sauce. </p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;"><strong>Cool and Strain (Optional):</strong> Allow the teriyaki sauce to cool before using it. For a smoother texture, strain the sauce to remove garlic and ginger bits or any corn starch clumps.</p></li><li><p class="preFlex flexIn" style="white-space: pre-wrap; transition-timing-function: cubic-bezier(0.19, 1, 0.22, 1); transition-duration: 0.8s;"><strong>Store or Use Immediately:</strong> Transfer the sauce to a glass container and refrigerate for later use. Alternatively, brush it onto your favorite meats or vegetables for an authentic teriyaki glaze.</p></li></ol><p></p>