I found that combining soy sauce, mirin, sake, and sugar yielded a sauce with the essential flavors of teriyaki but that lacked its typical luster and thickness. After I added just a touch of cornstarch for thickness, however, it was perfect. Now, I never buy teriyaki sauce. I like it with chicken and noodles, or as a dipping sauce. It's fantastic when barbecuing -- just make sure to brush it on when your meat is almost done so it doesn't char too much. <br /> <br />Note: If you can't find mirin, you can leave it out and add extra sugar to compensate but I find that it adds an extra layer of depth and extra shininess to the sauce.

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