From “Sushi for Whimps” (love this book!) – The author says that while teriyaki is very popular around the world, it’s less so in Japan. “Teri” means shine or glaze and “yaki” means grill. Teriyaki works well for marinating, grilling and as a dipping sauce. The cooking time is mostly unattended. I’m not sure exactly how much it yields, but I’m guessing about a cup.
Ingredients: [‘mirin’, ‘sake’, ‘sugar’, ‘soy sauce’]
Quantity of Ingredients: [“1 cup mirin”,”1 cup sake”,”4 tablespoons sugar”,”1 cup soy sauce (do NOT use light soy sauce)”]
Number of Servings: 1
Steps: [‘Pour the mirin and sake into a sauepan and bring to a boil over hig heat.’, ‘Slowly pour in the sugar, and stir with a wooden spoon till the sugar is dissovled.’, ‘Lower heat and cook for 1 hour.’, ‘Add the soy sauce to the pan and continue to cool for an additional 30 minutes over low heat.’, ‘Pour into bottle, cover tightly and store in a cool dark place or in the refrigerator.’]