Gather the ingredients. Then read the tips found here.
Prepare one dashima package by soaking it in water for 20 minutes.
Bring to boil 4 cups of water with the dashima packet. When it starts boiling, boil for another 10 minutes, take dashima out.
Add all other ingredients and boil until solution reduces to almost half.
Let the sauce cool then strain.
Strain out all the solid ingredients in colander, make sure you have a bowl underneath. Use immediately or cool it, store in a jar, then keep in fridge for later use.
Amount Per Serving
% Daily Value*
Total Fat 0.02g0%
Saturated Fat 0.003g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Total Carbohydrates 24g8%
Dietary Fiber 0.2g1%
* Percent Daily Values are based on a 2000 calorie diet.
Chef Tips: Making Great Teriyaki Sauce
Be sure to start with the prescribed amounts in this recipe and reduce the liquids in half, its a way to ensure that you have extracted enough flavor while also concentrating the flavor. While you can make this according to the recipe we provided, we normally make this in larger quantities. You can freeze or refrigerate this sauce to have it available at another time. This sauce is versatile and we find ourselves using it at least once a week for a variety of the meals we make at home. Having it available for use makes week night meals a cinch to make, which is especially nice for busy schedules.
Be sure to use a sauce pot that is large enough to hold all the ingredients, I use a stainless sauce pot for this recipe. I avoid using nonstick pots for this and other recipes that don't need them. It saves on the nonstick wear. Aside from that cooking food on high heat such as boiling can damage nonstick pans.