Teriyaki Sauce

also called teriyaki · teriyaki glaze · chicken teriyaki sauce

The table

1/2 cup(120 mL)soy saucesimmer until the sugar dissolvessteep 5 minreduce 10 min to a glazefinish and strain
1/2 cup(120 mL)mirin
1/4 cup(60 mL)sake
3 Tbs(40 g)sugar
1 in piece(sliced)fresh ginger
2 cloves(smashed)garlic
1/2 tsptoasted sesame oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1simmer until the sugar dissolves

2steep 5 min

goes in with what step 1 made

4finish and strain

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 10 min of it is counted as time you are standing over it. The recipe itself says 25 min.

  1. simmer until the sugar dissolves

    not timedfrom the start

  2. steep 5 min

    5 minwalk away(read off the step)from the start

  3. reduce 10 min to a glaze

    10 minneeds you(assumed)5 min in

  4. finish and strain

    not timed15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need small saucepan

See how it is written
>> title: Teriyaki Sauce
>> category: Sauces & Gravies
>> tags: soy, japanese, glaze, chicken, stovetop
>> counters: Ramen Shop, Takeout Counter
>> aka: teriyaki, teriyaki glaze, chicken teriyaki sauce
>> servings: 8
>> time: 25 min
>> step.1: simmer until the sugar dissolves
>> step.2: steep 5 min
>> step.3: reduce 10 min to a glaze
>> step.4: finish and strain

Simmer @soy sauce{1/2%cup}(120 mL), @mirin{1/2%cup}(120 mL), @sake{1/4%cup}(60 mL), and @sugar{3%Tbs}(40 g) in a #small saucepan{} until the sugar dissolves.

Steep @fresh ginger{1%in piece}(sliced) and @garlic{2%cloves}(smashed) in @&(~1)base{} for ~{5%min}.

Reduce @&(~1)sauce{} for ~{10%min}, until it turns glossy and coats the back of a spoon.

Finish @&(~1)glaze{} with @toasted sesame oil{1/2%tsp} and strain out the aromatics.