Stir-fry & noodle sauces· VG · GF · DF

Teriyaki

Name: Teriyaki
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 200ml soy sauce; 200ml mirin; 200ml sake (or dry sherry); 60g caster sugar

The classic Japanese glaze: equal parts soy, mirin and sake with a little sugar, simmered until glossy.

makes 15 cubes, about 27p each

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BatchJoy

batchjoy.com/sauces/teriyaki/

Time: 20 min5 min prep · 15 min cook
Makes: 15 cubes
Cost per cubePer cube: 27p
Calories per cubeCalories: 65 kcal
A serving: 2 cubes
Spice: 1 of 5

You’ll need

Batch size

cubes

200mlsoy sauce
200mlmirin
200mlsake (or dry sherry)
60gcaster sugar

Allergens: Soya, Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Teriyaki salmon or chicken with rice: 2 cubes · 2 cubes; Teriyaki noodles with veg · 3 cubes; Glaze for meatballs or tofu · 2 cubes

Method

Step 1: Put the sake and mirin in a small pan and bring to the boil for 1 minute to cook off some alcohol.
Step 2: Add the soy and sugar and stir until the sugar dissolves.
Step 3: Simmer gently, uncovered, for 10 to 15 minutes until reduced by about a third and lightly syrupy; it thickens more as it cools.
Step 4: Cool.
Step 5: Pour into 30ml trays and freeze.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	65	1.1g	10.8g	0g	0g	2g
Per 2 cubes	130	2.2g	21.6g	0g	0g	4g

Cook’s notes

Straight from frozen into a hot pan at the end of cooking; it melts into a glaze.
Add a grated garlic clove and a little ginger when you cook if you like a takeaway-style teriyaki.
Use tamari for a gluten-free glaze.

Use it for

Teriyaki salmon or chicken with rice: 2 cubes · 2 cubes
Teriyaki noodles with veg · 3 cubes
Glaze for meatballs or tofu · 2 cubes

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 4 months.
Use from frozen: Straight from frozen into a hot pan at the end of cooking; it melts into a glaze. Never refreeze thawed cubes.
A portion: 2 cubes is a serving: about 130 kcal.

Teriyaki questions

Can I make it without alcohol?

Swap the sake for water and the mirin for rice vinegar with a little extra sugar. It won't have quite the same rounded flavour, but it still makes a glossy glaze.

How do I make it thicker?

Simmer it a few minutes longer, or whisk in a little cornflour mixed with cold water and bubble for a minute. Don't reduce it too far, as the sugar can catch.

Can I use it as a marinade for tofu?

Marinate pressed tofu for 30 minutes, then pan-fry it until golden and pour the marinade in at the end to glaze. Adding it at the end stops the sugar burning.