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Teriyaki Sauce, Hamburg Steak & Teriyaki Salmon By ABC Cooking Studio

Ingredients (1 serving)
4 teaspoons mirin

4 teaspoons sake

1 tablespoon soy sauce

2 teaspoons sugar

4 teaspoons water

1. Pour mirin and sake in a pan. Cook using low to medium heat for 1 to 2 minutes until mixture thickens and turns yellowish.

2. Remove pan from stove. Stir in soy sauce and sugar.

3. Place pan back on stove, and add water according to desired thickness.

For ginger or garlic flavoured teriyaki sauce: add sliced ginger or garlic to mask meat odours. Continue with Step 4.

For marinade: remove from pan and cool, then add to meat for marinating.

4. Heat for another 1 to 2 minutes.

5. Remove pan from heat and leave to cool. The sauce should further thicken. If it’s too runny, add a little potato starch and mix until desired consistency.

6. To check for thickness, drop the sauce on the back of a spoon.

If it flows off easily, the sauce is too runny.

Hamburg Steak

Ingredients (2 servings)

150g minced pork and beef

80g onion

½ egg

2 tablespoons breadcrumbs

Pinch of salt, nutmeg, and black pepper

Teriyaki sauce

1 tablespoon oil


Cherry tomato


Combine onions with minced pork and beef in mixing bowl until sticky.

Add egg and bread crumbs to mixture. Then, form a patty.

Scoop patty from mixing bowl, and toss back to reduce air pockets.

Add nutmeg, salt, and black pepper.

Shape patty.

Press a dent in centre of patty to prevent it from bloating while cooking.


1. Heat oil in pan.

2. Place patty in pan with dented side facing up.

3. Fry for one minute before flipping over.

4. To cook with sauce: pour teriyaki sauce in and cover pan with lid. Turn off heat for 2 to 3 minutes while moving pan in sifting motion. Plate patty and serve.

5. To glaze with sauce: plate patty and drizzle teriyaki sauce over.

6. Decorate with broccoli and cherry tomato before serving.

Teriyaki Salmon

Ingredients (2 servings)

2 x 70g salmon fillets

1 teaspoon salt

1 teaspoon oil

Teriyaki sauce

Grated radish


Remove excess moisture from salmon with paper towel.

Sprinkle salt on both sides of salmon and leave for 10 minutes.


1. Heat oil in pan.

2. Fry only one side of salmon for 2 to 3 minutes.

3. Remove salmon from pan. Dab excess oil with paper towel.

4. Pour in portion of teriyaki sauce and boil until it thickens.

5. Put salmon back in pan with the uncooked side facing down. Fry for 2 to 3 minutes.

6. Drizzle remaining teriyaki sauce evenly on top surface of salmon.

7. Plate salmon with grated radish and serve.

Source: All recipes from ABC Cooking Studio