Ginger, garlic, soysauce, brown sugar.
You flavor a neutral oil with the ginger and garlic (don’t burn), add the brown sugar, caramelize, add water or mirin or cooking wine slowly until desired thickness. You can do cornstarch slurry to dilute the flavor while maintaining the thickness.
PapaStevesy@lemmy.world 1 month ago
Soy sauce, sugar, sake, and mirin.. Garlic, ginger, chili, etc are all excellent additions, but aren’t necessary traditional. But as is kind of the main theme of this comment section’s discussion, nothing’s really “traditional” until thousands of people have done it thousands of different ways and enough time passes to be able to put it into some kind of historical and often geographic context. That is to say, I’m just a white guy on the Internet who’s done a fairly shallow amount of research into this subject, so definitely don’t take my word as teriyaki gospel.