This sauce goes well with any meat and many vegetables. If you leave out the cornstarch it is also a good marinade. This is my variation of the sauce my mother, Claudia, used in the 1950’s.
Karl’s Teriyaki Sauce/ Marinade
½ cup low sodium soy sauce
¼ cup mirin
¼ cup sake
2 Tbs. rice vinegar
2 Tbs. fresh grated ginger
2 Tbs. sugar
1 tsp. corn starch mixed into 1 Tbs. water
1. Mix the marinade ingredients (soy sauce, mirin, sake, vinegar, ginger, and sugar) in a small pot.
2. Bring the pot to a boil. Reduce the heat and simmer for five minutes.
Tip: You want at least a half cup of sauce. If you are using it as a marinade and the meat has soaked up too much, add a bit more soy sauce and mirin.
Note: You may add mushrooms or mushroom trimmings to give the sauce an umami boost. If you have used the sauce as a marinade you will need to remove the meat juices from the sauce. When you heat the sauce, the juices from the meat will coagulate. Use a strainer and a coffee filter to remove the solids from the teriyaki sauce.
3. Mix a teaspoon of cornstarch into a tablespoon of water and add it to the pot. Re-heat the sauce just enough to thicken it.
4. Brush the sauce on chicken, fish, beef or steamed vegetables and enjoy.