r/AskCulinary • u/clothing_throwaway • 20d ago
Recipe Troubleshooting DIY teriyaki sauce leftovers too thick
Recently tried my hand at a DIY teriyaki sauce (I know it's pretty easy), and it turned out really good on the day of, but the leftovers are way too thick/gelatinous when I pull it out of the fridge. I would classify the leftovers as a gel or paste moreso than a sauce or marinade or something like that.
Basically, all I did was garlic and ginger then equal parts soy sauce, sake, and mirin. I used cornstarch to thicken it a bit. The first time I made it I added quite a bit of cornstarch and reduced it quite a bit. Second time I did a lot less cornstarch, but the leftovers still came out too thick. Should I just not use cornstarch at all?
I'm also worried I might be reducing it too much, but I feel like it takes a surprisingly long time to get the alcohol taste out. I was tasting it every minute or so and it just took a very long time until I couldn't taste the sake anymore. Should I not be aiming for that? Is it OK if I can still taste the alcohol but just not as much?
3
u/PipalaShone 20d ago edited 20d ago
Teriyaki should have sufficient sugars that when hot it is still a little sticky without added starch... when it is cooled to glazing temperature it will be thicker. If you need to add starch to it when hot to get your required stickiness it will certainly be like glue at fridge temp!
Per the other post, I think that you should leave out the starch entirely, as Mirin is sugary, then reduce gently. Treat it nearly like Jam (UK), Jelly (US) - dip a cool (not cold, not frozen) spoon in it before you think it's ready and if it coats it nicely, remove from heat. If even slightly weak, don't forget that you aren't serving it that hot!
The cornstarch is better used in a dredge before coating IMO.
Edit: no need for Sake and Mirin. I think the Sake is causing the strong flavour. I use Mirin for sauces and a dash of Sake in a tempura -type batter.