Classic Teriyaki Sauce

1. Open the windows—this sauce is a bit pungent but totally worth it.
2. Mix soy sauce, mirin and sugar in a large and deep stock pot. Use a much larger pot that you think you will need—twice the size, in fact.
3. Bring to a soft boil then reduce to a slow simmer with the lid off. Stir frequently. Now is why you will understand the necessity for a large pot because when stirring, this mixture will double in volume, creating this hot molten mass of lava-like sauce. If your pot is too small, it will boil over and you will have a colossal mess on your hands.
4. Reduce sauce until it reaches a thick consistency, as thick as you prefer. This could take up to 1 hour. I like it to coat the back of a spoon when tested—nice and glossy and sweet but also salty, nicely balanced. Note: Once it cools and is refrigerated, it thickens a little more.
5. If you want to add extra goodies as noted in the description, then it’s up to you!
6. Let cool and then transfer to a jar—sell it to your friends. It’s gold.