Make Luiz Hara's clementine teriyaki glaze

This marinade is s more than worth the effort for the sweet and savoury flavour profile it can bring to your dishes

Make Luiz Hara's clementine teriyaki glaze


Preparation time 5 minutes

Cooking time 15 minutes

Variations on this basic teriyaki sauce (below) can be infused with different ingredients. Just add any, or as many, of the following as you want to the hot teriyaki sauce:

  • 2 garlic cloves, peeled and lightly bruised
  • 1 large red chilli, cut in half lengthways
  • Zest of 2 clementines or satsumas
  • 2cm piece of root ginger, peeled and thinly sliced


  • 150ml soy sauce
  • 150ml mirin
  • 150ml sake
  • 75g caster or granulated sugar


  1. Place all the ingredients in a pan and mix well to make sure that the sugar has completely dissolved. Bring to the boil then simmer uncovered until reduced by a quarter and lightly syrupy, about 10–15 minutes.
  2. Let it cool down then transfer to a sterilised, airtight jar and refrigerate. This will keep for up to 4 weeks in the fridge.

From The Japanese Larder by Luiz Hara; photography by Simon Smith. Published by Jacqui Small

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