dashi kelp

The best authentic restaurant-grade TERIYAKI sauce, with only 4 ingredients, without MIRIN! A sticky sweet and rich umami taste, making it the perfect glaze over yakitori/ teriyaki chicken, salmon, and more. Once you make this easy but absolute-authentic Japanese essential sauce, I guarantee you won’t buy a bottle in a grocery store again like you&#39;re Japanese.

Absolute-Authentic Japanese Teriyaki Sauce Without Mirin

Dark soy sauce (Kikkoman)

Japanese Sake

Raw cane sugar

Dashi kelp (2 X 5 inches)

Add Japanese sake into a saucepan, and bring it to a boil over medium-low heat.

Once sake boiled, cook it for 2 minutes to burn off the alcohol.

Turn the stove down to low heat.  Add the remaining ingredients.

Simmer the sauce for 30 minutes over low heat until it becomes reduced by half. *Skim the scum off if needed.

When the sauce is simmered for 30 minutes and is reduced by half, turn off the stove and let it cool.

Take out the dashi kelp. Rest the sauce overnight in a refrigerator.

The sauce can be kept for 2-6 months.

https://www.youtube.com/watch?v=gQxyNwE7qj0

LEARN HOW TO MAKE THE ABSOLUTE AUTHENTIC JAPANESE TERIYAKI (YAKITORI) SAUCE AT HOME WITH ME.

The best authentic restaurant-grade TERIYAKI sauce, 
with only 3 ingredients, without MIRIN!

A sticky sweet and rich umami taste, 
making it the perfect glaze over yakitori/ teriyaki chicken, salmon, and more.

Once you make this easy but absolute-authentic Japanese essential sauce,
I guarantee you won’t buy a bottle in a grocery store again 
like you're Japanese. 

[INGREDIENTS: 2.5 US CUPS] 
2 cups Dark soy sauce (Kikkoman)
2 cups Japanese Sake
2 cups raw cane sugar
Dried Dashi kelp (2 X 5)

*In this video, I make 300ml (1.2 us cup) Teriyaki sauce. 
1 cup Dark soy sauce (Kikkoman)
1 cup Japanese Sake
3/4 cup raw cane sugar
Dried Dashi kelp (2 X 5)



[INSTRUCTIONS] 
Add Japanese sake into a saucepan, and bring it to a boil over medium-low heat.
Once sake is boiled, cook it for 2 minutes to burn off the alcohol.
Turn the stove down to low heat. Add the remaining ingredients.
Simmer the sauce for 30 minutes over low heat until it becomes reduced by half.
*Skim the scum off if needed.
When the sauce is simmered for 30 minutes and is reduced by half, turn off the stove and let it cool.
Take out the dashi kelp.
Rest the sauce overnight in a refrigerator.
The sauce can be kept for 2-6 months.

💻The full recipe on my website ⇊
https://japanmcconnell.com/homemade-authentic-japanese-teriyaki-yakitori-sauce-for-yakitori-grilled-meat-and-vegetables-9477/

To make the best authentic Teriyaki (yakitori) sauce, unfortunately, no substitute for dried kelp & Japanese Sake.
Especially, dried kelp can bring thickness and richness that are essential to the sauce.  

👛Dried Kelp from Hokkaido Japan
https://amzn.to/3IZY8lg
👛Kikkoman Traditionally Brewed Soy Sauce
https://amzn.to/3hT4gzW

Visit my blog about Japanese lifestyle tips. ❤
https://japanmcconnell.com/


Thank you for all your support. ❤
Enjoy Japanese cooking! 🍳
Have a nice day! 🌈

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[TIMESTAMPS]
00:00 Introduction & what you'll need
00:40 Make Teriyaki Sauce
02:15 Ending & Videos to watch next


#teriyakisauce #yakitori #sauce

Best TERIYAKI (yakitori) Sauce Recipe| Absolute-Authentic Japanese Teriyaki sauce| Without Mirin

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