Teriyaki no tare is a versatile sauce for fish, meat and vegetables.
It’s a sweetened sauce made from 1/2 cup mirin, 1/4 cup sake (rice wine), 1/4 cup soy sauce and 2 tbsp sugar. Heat them all in a saucepan and stir the sugar until dissolved.
Let it cook over low for about 25 minutes to let all the flavours come together.
If you want to make your teriyaki sauce more complex, you can add cloves of unpeeled garlic and halves of onion heads. This type of sauce should be cooked longer than 25 minutes to let the garlic and onion flavour come through (1-2 hours, stirring occasionally to avoid burning). You can use it to baste chicken or beef while grilling, or pour it over cooked salmon fillets.
You can also dab a little on nigiri sushi such as unagi (barbecued eel)!