Teriyaki Sauce.


Soy sauce
Ginger 60 gm (2 oz)  piece
Cornflour (Cornstarch)
brown sugar


  1. Grate the ginger and squeeze the grated pulp to make Ginger juice.

Teriyaki Marinade:
  1. Take 1 Tbsp of Ginger juice
  2. 120 ml (1/2 cup) Soy sauce
  3. 120 ml (1/2 cup) Sake
  4. 60 ml (1/4 cup) mirin
  5. 2 Tbps raw (brown) sugar
  6. Mix to dissolve.

Teriyaki Sauce:
  1. 1 tsp cornstarch (cornflour)
  2. 2 tsp water.
  3. Mix to disperse.
  4. Add the remaining marinade into a pan and bring to a boil.
  5. Drizzle in the cornflour/water mix with continuous whisking.
  6. Bring to the boil again with whisking.
  7. Remove from the heat and place aside.
This makes a very thin traditional Teriyaki Sauce.

Using the Marinade & Sauce:
  1. One or two pieces of steak, fish or chicken placed into a resealable plastic bag
  2. 120 ml (1/2 cup) marinade
  3. Exclude the air and seal the bag.
  4. Place in the refrigerator for an hour to marinade.
  5. Remove the meat, pat it dry with paper towles.
  6. Grill in a pan with 2 tsp veg oil.
  7. Pour the Teriyaki Sauce over the cooked meat and turn once.
  8. Finish cooking the meats.
  9. Remove and allow to rest for a few minutes.
  10. Slice the meat and serve.