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Le Chaudron recipe
Sauce Teriyaki japonaise
Japanese teriyaki sauce
⏱ 15 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 ml (¾ cup)Japanese soy sauce
200 ml (¾ cup)Japanese mirin
100 ml (½ cup)cooking sake
100 g (3½ oz)brown sugar
2 tbspgrated fresh ginger
3 clovesgarlic, crushed
1 tbspcornstarch
- 200 ml (¾ cup) Japanese soy sauce
- 200 ml (¾ cup) Japanese mirin
- 100 ml (½ cup) cooking sake
- 100 g (3½ oz) brown sugar
- 2 tbsp grated fresh ginger
- 3 cloves garlic, crushed
- 1 tbsp cornstarch
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Combine the soy sauce, mirin and sake in a saucepan.
- Add the brown sugar and stir.
- Add the grated ginger and pressed garlic.
- Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Dissolve the cornstarch in 2 tablespoons cold water.
- Whisk the cornstarch mixture into the sauce, avoiding lumps.
- Cook 3 minutes more until syrupy, then transfer to a sterilized jar.
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