Homemade teriyaki sauce (Teriyaki sōsu)

1. Pour the soy sauce, mirin and sake into a small pan and add the sugar.

2. Bring to the boil over medium heat, stirring until the sugar has completely dissolved.

3. Lower the heat and simmer uncovered for 8-10 minutes until reduced by about a third.

4. Check with a spoon: if it runs off slowly and syrupy, it's ready – it thickens further as it cools.

5. Take off the heat and let it cool completely.

6. Poured into a clean jar, it keeps for 3-4 weeks in the fridge; use it as a glaze for chicken, salmon, tofu and meatballs.

Tip: Real teriyaki is just these four ingredients – shop-bought versions are often thickened with starch. Brush it on at the end of cooking, as the sugar burns easily.