## Reiko's Teriyaki Sauce


### INGREDIENTS
- 5 table spoons soy sauce
- 3 table spoons sugar
- 1 table spoon mirin
- 1 table spoon sake

### NOTES

We usually make this in larger batches with the same 5:3:1:1 ratio and keep in the fridge for up to 2 weeks

### PREPARATION

- Place all of the ingredients in a heavy pot.  This can easily boil over and create a nasty sticky mess that takes forever to clean up.  Or so I've heard. 

- Turn the heat on medium and keeping a careful eye on the sauce, reduce until the consistency of a very loose caramel

### USAGE

- In Japan, teriyaki is usually fish and if you can get a hold of buri (Japanese amberjack) this is the way to go for sure.

- In the US, it's generally easier to find chicken thighs and for this I prefer boneless and skinless.  Season the chicken thighs with garlic powder, onion powder and pepper (but no salt).  Poke full of holes with a fork and grill until about half done.  Dip in the sauce and grill over medium to low heat until cooked through.  Re-dip every 2 minutes or so. This burns easily so keep half the grill hot and the other lower temp.

### INGREDIENT NOTES

- Soy sauce - [Yamasa Maru-daizu shoyu](https://www.amazon.com/Yamasa-Marudai-Sauce-Fluid-Ounce/dp/B009I0YANG/ref=asc_df_B009I0YANG/?tag=hyprod-20&linkCode=df0&hvadid=312065523358&hvpos=&hvnetw=g&hvrand=14271458672532935499&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031947&hvtargid=pla-570697900023&psc=1)
- Mirin - [Takara Mirin](https://www.amazon.com/Takara-Mirin-Gourmet-Seasoning-23-7fl/dp/B07JLXXVT6)
- Sake - [Shochikubai (classic junmai sake)](https://www.takarasake.com/products/sake/sho-chiku-bai-classic-junmai?id=9)