Classic Teriyaki Sauce

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   1. Open the windows-this sauce is a bit pungent but totally worth it.

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   2. Mix soy sauce, mirin and sugar in a large and deep stock pot. Use a much larger pot that you think you will need-twice the size, in fact.

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   3. Bring to a soft boil then reduce to a slow simmer with the lid off. Stir frequently. Now is why you will understand the necessity for a large pot because when stirring, this mixture will double in volume, creating this hot molten mass of lava-like sauce. If your pot is too small, it will boil over and you will have a colossal mess on your hands.

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   4. Reduce sauce until it reaches a thick consistency, as thick as you prefer. This could take up to 1 hour. I like it to coat the back of a spoon when tested-nice and glossy and sweet but also salty, nicely balanced. Note: Once it cools and is refrigerated, it thickens a little more.

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   5. If you want to add extra goodies as noted in the description, then it's up to you!

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   6. Let cool and then transfer to a jar-sell it to your friends. It's gold.

* Per serving · 4 servings · Values may vary.

No additional tips available.