All recipes

Tare No Teriyaki

★
Author Masaharu Morimoto
Source Mastering the Art of Japanese Cooking (p. 108)
Added by Josh
Yield about 1½ cups
Date added 4 Jun 2026

Ingredients

  • 1/2 cup Japanese soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/2 cup sake (Japanese rice wine)
  • 1/2 cup granulated sugar
  • 1/4 cup roughly chopped yellow onion
  • 5 thin round slices peeled ginger
  • 2 medium garlic cloves, smashed and peeled

Instructions

  1. Combine the ingredients in a small pot, bring to a boil over high heat, and reduce the heat to maintain a gentle simmer.

  2. Cook for about 8 minutes so the aromatics have a chance to infuse their flavor into the liquid. Strain, discarding the solids.

Notes

  • Follows the traditional 1:1:1:1 ratio. If you like the sauce less sweet, reduce the sugar by 1/2.
  • The sauce keeps in an airtight container in the fridge for up to ~~2 weeks~~ 1-2months. I usually make a double-batch.