Sake, soy sauce and mirin come together to create a housemade teriyaki sauce that’s simple to prepare and offers complex flavour. This sauce is a great base to use with any stir-fry but really shines on a char-grilled salt-and-pepper-seasoned steak, such as Hanger, Rib or Top Sirloin.

Ingredients

Here are the following ingredients:

Teriyaki Sauce

  • 2 cups (500 mL) granulated sugar
  • 2 cups (500 mL) soy sauce
  • 1 cup (250 mL) sake
  • ½ cup (125 mL) packed brown sugar
  • ½ cup (125 mL) mirin
  • ¼ cup (60 mL) minced garlic
  • ¼ cup (60 mL) minced ginger
  • 2 cinnamon sticks (3 inch/7 cm)
  • 16 Hanger Steaks, about 6 oz (175 g) each
  • ⅓ cup (75 mL) cornstarch

Service

  • 1 cup (250 mL) thinly sliced green onion
  • 4 tsp (20 mL) toasted sesame seeds

Preparation

  1. Teriyaki Sauce: Add granulated sugar, soy sauce, sake, brown sugar, mirin, garlic, ginger and cinnamon sticks to saucepan; bring to a boil. Simmer until sugars are dissolved. Remove from heat; discard cinnamon sticks. Stir in 1 cup (250 mL) cold water.
  2. Measure out 2 cups (500 mL); cool completely. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
  3. Meanwhile, return saucepan with remaining sauce to high heat; bring to a boil. Whisk 1 cup (250 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy. Cool, cover and refrigerate.

Service

  1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
  2. Plate steak with 2 tbsp (30 mL) Teriyaki Sauce. Garnish with 1 tbsp (15 mL) green onion and ¼ tsp (1 mL) sesame seeds.

Beef Cuts

Hanger Steak