MAKES 1 1⁄3 CUPS
This recipe for a classic teriyaki sauce came from Japanese Cooking: A Simple Art (Kodansha International, 1980) by Shizuo Tsuji. This formula is not as sweet as the American version, but it's our favorite.7 tbsp. sake
7 tbsp. mirin
7 tbsp. dark soy sauce
1 tbsp. sugar
1. Bring sake, mirin, soy sauce, and sugar to a boil in a small saucepan over medium heat; cook until sugar dissolves, stirring constantly. Use at once, or cool, bottle, and store in the refrigerator.