1 c Mirin wine
1 c Sake
1 c Japanese soy sauce
1 c Dashi
1 tb Sugar
WARM THE MIRIN and sake in a saucepan over moderate
heat. Remove the pan from the burner. Carefully,
ignite the mixture and shake back and forth until the
flame dies. Return pan to the burner and add the soy
sauce, dashi and sugar; bring to a boil. Cool to room
temperature. Set aside in a saucepan 1/2 cup of the
teriyaki sauce. Dip pieces of meat (chicken, sliced
beef, etc.) into remaining sauce to marinate. Grill
meats. Reduce the sauce in the saucepan over high heat
into a thickened glaze.
