Teriyaki Sauce, Mirin/Sake
I want to make some beef teriyaki and the teriyaki sauce I'm interested in as follows:
Teriyaki Sauce (Tare)
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoon sugar
2 tablespoon mirin
1 teaspoon corn starch (mixed with 1 teaspoon water)
I already have some mirin that also says "sweetened sake". Can that be used as both the mirin and sake? I don't want to have to buy two new ingredients for one recipe.
Or does anyone else have a good Teriyaki sauce recipe that would be good on beef (probably some pan fried skirt steak). I previously made Teriyaki sauce for a baked teriyaki chicken and I felt the sauce was too sweet and instead of mirin/sake it used cider vinegar.
re: Robin Joy
If you use the classic Ratio it will be even less sweet and more unctuous.
2 part Sake
2 part Mirin
2 part Shoyu
1 part Sweetener (can also be skipped)
Simmer to desired consistency (use a tall pot, it likes to boil up)
as mentioned above you can add Ginger or/and Scallion if you like
My original confusion was that I already had a bottle of mirin from the local supermarket that also says "sweetened sake" (that was the only mirin they had when I needed mirin awhile back for another recipe).
So for Teriyaki sauce I wondered if I could use that mirin I already had as "mirin" and buy sake separately or would I need to buy mirin, sake, shoyu from probably an asian supermarket
I always have ginger on hand so adding that is simple enough. Its all these sauces that confuse me since regardless of price Asian supermarkets would have one thing and the big chain supermarkets carry what I guess must be Americanized soy sauces and Asian sauces. My town only has one or two Asian stores so its not somewhere I frequently go and even then the selection doesn't compare to big city Asian markets.
Most Mirin is sweetened Sake(though the real thing is not i doubt you will find it) so what you have is Mirin. But it is not a sub for Sake.
Shoyu is just another name for Soy Sauce so if you have a bottle of Kikkoman or other Japanese style Soy that is fine.
Ginger is a nice addition but by no means necessary.