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Amai Sauce Recipe
Learn how to make authentic Wagamama amai sauce at home! This quick and easy recipe creates the perfect sweet soy glaze. How to cook restaurant-style Japanese sauce in minutes. Essential recipe for Asian cooking enthusiasts.
Prep
Cook
Serve
Kcal
- 120ml soy sauce
- 80ml mirin (Japanese sweet rice wine, or substitute with 80ml rice vinegar plus 2 tbsp sugar)
- 60ml rice vinegar
- 3 tbsp caster sugar
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tsp cornflour (cornstarch)
- 2 tbsp water
- 1 tsp toasted sesame seeds
- 1 spring onion, finely sliced (optional for garnish)
Step 1
In a small bowl, whisk together the cornflour and water until completely smooth to create a slurry. Set this aside as you'll need it later to thicken the sauce. Make sure there are no lumps whatsoever.Step 2
In a medium saucepan, combine the soy sauce, mirin, rice vinegar, caster sugar, and honey. Place over medium heat and stir gently until the sugar has completely dissolved, which should take about 2-3 minutes.Step 3
Add the minced garlic and grated ginger to the pan. Continue cooking for another 2 minutes, stirring occasionally, until the aromatics become fragrant and the mixture begins to simmer gently.Step 4
Reduce the heat to medium-low and let the sauce simmer for 5-6 minutes, allowing it to reduce slightly. You'll notice the sauce starting to develop a glossy appearance and becoming more concentrated in flavor.Step 5
Give the cornflour slurry a quick stir to ensure it's still smooth, then slowly pour it into the simmering sauce while whisking continuously. This prevents any lumps from forming and ensures a silky smooth consistency.Step 6
Continue to cook the sauce for 2-3 more minutes, stirring constantly, until it thickens to a glossy, coating consistency. The sauce should coat the back of a spoon nicely but still flow freely.Step 7
Remove the pan from heat and immediately stir in the sesame oil and toasted sesame seeds. The residual heat will warm the sesame oil through and release its nutty aroma without cooking it harshly.Step 8
Taste and adjust the seasoning if needed - you might want a touch more honey for sweetness or a splash more soy sauce for saltiness. Allow the sauce to cool for 2-3 minutes before serving, garnished with finely sliced spring onions if desired. The sauce will keep in the refrigerator for up to one week in an airtight container.
What ingredients are used in Wagamama Amai Sauce?
This sauce uses soy sauce, mirin, rice vinegar, caster sugar, honey, sesame oil, garlic, ginger, cornflour, water, toasted sesame seeds, and spring onions for garnish.
How to make Wagamama Amai Sauce at home?
Make Wagamama Amai Sauce by combining soy sauce, mirin, and vinegar in a pan, simmering with aromatics, then thickening with cornflour slurry until glossy and coating consistency is achieved.
Can I substitute mirin in teriyaki sauce if I don't have it?
Yes, you can substitute mirin with rice vinegar plus sugar. Use 80ml rice vinegar mixed with 2 tablespoons of sugar as a direct replacement for the same amount of mirin in your sauce.
How long does homemade teriyaki sauce keep in the fridge?
Homemade teriyaki sauce will keep in the refrigerator for up to one week when stored in an airtight container. Always use clean utensils when serving to maintain freshness.
What's the best way to thicken teriyaki sauce without cornflour?
You can thicken teriyaki sauce by simmering it longer to reduce naturally, or use alternatives like arrowroot powder or potato starch mixed with water as a slurry substitute.