From Hajime Sato's kitchen · Independent / Chicago, Chicago
stove · pan sauce
NATIONAL AWARD WINNERTeriyaki Glaze
From an award-winning kitchen
Ratio
SOY SAUCE 120MIRIN 120SAKE 60
Ingredients
- SOY SAUCE120 ml
- MIRIN120 ml
- SAKE60 ml
- SUGAR50 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Japanese chef awarded James Beard Best Chef: Great Lakes 2024. Associated with Chicago Japanese fine dining.
Originally published as Teriyaki Glaze.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Japanese teriyaki classic / Sozai spirit (published as “Teriyaki Glaze”). Full citation lives in Provenance.