Teriyaki sauce — soy, mirin, sake, and sometimes sugar — is the basis for the glazed grilling preparation already covered in TJ-08, but merits separate entry as a prepared sauce used across multiple applications. The ratio and preparation method determine whether the result is a light basting glaze, a thick coating sauce, or a table condiment. [VERIFY] Tsuji's specific teriyaki sauce ratios and applications.
- Base ratio: soy sauce 4, mirin 3, sake 2, sugar optional. [VERIFY] - The sauce can be prepared in advance and reduced to a syrup consistency for brushing, or kept thinner for marinating. - Sugar accelerates the caramelisation (burning) risk — use mirin alone if the heat cannot be precisely controlled.
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