This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
Another one that came from a lot of experimentation across multiple recipes until I landed on the right balance. Teriyaki is one of those sauces that’s easy to get close but harder to get right. The corn starch goes in off the heat, don’t skip that step or you’ll end up with lumps.
Ingredients
- 250 ml low salt soy sauce
- 250 ml mirin
- 250 ml cooking sake
- 190 grams brown sugar
- 60 grams corn starch
- 15 grams garlic
- 35 grams ginger
Directions
- Blend the soy sauce, mirin, sake and brown sugar together.
- Cook the garlic and ginger in a pan over low heat until fragrant.
- Add the liquid blend and bring to the boil.
- Simmer for 10 minutes.
- Turn off the heat.
- Add the corn starch and stir through immediately until fully combined.
- Bottle, date and store in the fridge.