Teriyaki sauce.

Two (Asian) recipes in one day! I’m on a blogging roll.

My apartment-mates and I made a salmon teriyaki dish for one of our weekly apartment dinners last month, and as I was researching various recipes, I was surprised to find that teriyaki sauce is VERY easy to make and involves only 3 ingredients (if you’re not being fancy, that is)! No more pre-made bottled stuff for me.  (Although Trader Joe’s does have a good Soyaki sauce.)

Recipe from Steamy Kitchen.


  • 1/4 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons sugar


  1. Whisk soy sauce, mirin, and sugar in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.


Mirin is Japanese sweet rice wine.  It’s not rice vinegar.  It’s not the same as Chinese rice wine either.  Mirin contains sugar mixed with rice wine.  Find it in any Asian supermarket or the “Asian/international/ethnic foods” aisle in the grocery store.

If you prefer a sweet(er) teriyaki sauce, feel free to add more sugar.

If you’re feeling fancy/adventurous, add some sesame seeds, grated ginger, and/or minced garlic to the sauce.  And maybe even some chopped green onion.

When my apartment-mates and I made the salmon, we mixed the ingredients for the sauce (plain, without sesame seeds, ginger, garlic, or green onion–because some of my friends are picky eaters), drizzled some over the salmon filets, and baked them in the oven.  When they were ready, we drizzled the rest of the sauce (simmered and thickened) over the fish and sprinkled toasted sesame seeds on top.

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