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Teriyaki Sauce
We especially love this subtle, delicate glaze on thick, firm-fleshed fish steaks (such as cod or halibut)

Ingredients:
1/4 cup mirin
1/4 cup plus 3 tablespoons sake
1/4 cup plus 3 tablespoons dark Japanese soy sauce
1 tablespoon sugar
1/4 teaspoon grated fresh ginger
1/4 teaspoon finely minced fresh garlic

Directions:
In a small saucepan combine the mirin, sake, soy sauce, and sugar and boil, stirring, for 3 minutes. Remove from heat, and add the ginger and garlic. Cool to room temperature. You may keep the sauce under refrigeration.

Americans usually have the wrong idea about teriyaki sauce. In Japan, it is not used as a marinade; rather, it is brushed on grilled meats and fish near the end of the cooking time, lending a lovely glaze to the exterior of the food. The following recipe makes enough sauce for about 4 pounds of meat or fish, cut into 1-inch-thick pieces; apply it about two thirds of the way through the grilling. We especially love this subtle, delicate glaze on thick, firm-fleshed fish steaks (such as cod or halibut). It can also be used as a dipping sauce. Makes just over 1 cup