Glossy, sweet-savory, and full-bodied: teriyaki made with soy sauce, mirin, and sake. Ginger perfumes it, and a gentle reduction turns it into a glaze-like shine. Use it to glaze, stir-fry, or finish dishes.
Peel and slice the ginger thinly. Lightly crush the garlic so it releases aroma without breaking apart into the sauce; it will be easier to remove later.
In a saucepan, mix the soy sauce, mirin, cooking sake, water, and white sugar. Stir until the sugar dissolves and the base looks even before reducing.
Add the ginger and garlic. Simmer gently for 16 minutes, stirring now and then, until the sauce looks glossy and coats a spoon with a light layer.
Turn what you find into an experience you can actually bring to your kitchen.
Strain the sauce and let it rest for 5 minutes before using. For glazing, use it warm; for storage, cool it and refrigerate it in a clean jar.
