Jin soy sauce is a dark, rich Japanese-style soy sauce known for its deep umami and slightly sweet flavor. It is a versatile all-purpose seasoning that works well in marinades, stir-fries, dipping sauces, and braises. This recipe shows you how to use jin soy sauce to make a classic teriyaki-style glaze, and it explains how to cook with it in everyday dishes for maximum flavor.
Ingredients
- 1/2 cup (120 ml) jin soy sauce
- 1/4 cup (60 ml) mirin
- 1/4 cup (50 g) brown sugar, packed
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) grated fresh ginger
- 1 tablespoon (15 ml) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
- 1 tablespoon (15 ml) vegetable oil
- 1 lb (450 g) chicken thighs, boneless and skinless
- 2 green onions, sliced (for garnish)
- 1 teaspoon (5 g) sesame seeds (optional)
Instructions
- In a small bowl, whisk together the jin soy sauce, mirin, brown sugar, garlic, and ginger. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Pat the chicken thighs dry with paper towels, then season lightly with salt and pepper.
- Add the chicken to the skillet and cook until golden brown on both sides, about 4–5 minutes per side. The chicken should reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS). Transfer the chicken to a plate and set aside.
- Reduce the heat to medium-low and pour the soy sauce mixture into the skillet. Stir constantly, scraping up any browned bits from the bottom.
- Bring the sauce to a simmer and cook for 2–3 minutes, then slowly stir in the cornstarch slurry. Continue stirring until the sauce thickens, about 1–2 minutes.
- Return the chicken to the skillet, turning to coat evenly with the glaze. Cook for another 2 minutes, allowing the sauce to cling to the chicken.
- Garnish with sliced green onions and sesame seeds. Serve hot.
Tips
- Substitute for jin soy sauce: If you cannot find jin soy sauce, use regular Japanese soy sauce (like Kikkoman) mixed with a pinch of sugar. The flavor will be slightly less sweet and less rich, but still good.
- Storage: Leftover teriyaki chicken can be refrigerated in an airtight container for up to 3–4 days. Reheat gently in a skillet or microwave.
- Common mistake: Do not let the sauce boil too hard after adding the cornstarch, as it can become gluey. Keep the heat at a gentle simmer.
- Make it thicker: If you prefer a thicker glaze, add an extra teaspoon of cornstarch mixed with water, but be careful not to over-thicken.
Serving Suggestions
Serve the teriyaki chicken over steamed jasmine rice or noodles, with a side of stir-fried vegetables like broccoli or bell peppers. It also works well as a filling for rice bowls or lettuce wraps.
Variations
- Use beef or pork: Substitute the chicken with thinly sliced beef or pork, cooking to a safe minimum internal temperature of 145°F (63°C) for whole cuts (with a 3-minute rest) or 160°F (71°C) for ground meat.
- Add heat: Add 1 teaspoon of chili flakes or a tablespoon of sriracha to the sauce for a spicy kick.
- Vegetarian: Replace the chicken with tofu or tempeh. Press the tofu well before cooking, and pan-fry until golden before adding the sauce.
- Citrus twist: Add 2 tablespoons of orange juice or yuzu juice to the sauce for a bright, tangy flavor.
Storage and Reheating
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a skillet over medium heat with a splash of water or extra soy sauce to loosen the glaze, or microwave in 30-second intervals until hot. The sauce may thicken when chilled; thin it with a little water if needed.
Frequently Asked Questions
What is jin soy sauce? Jin soy sauce is a type of Japanese soy sauce that is often darker and richer than standard soy sauce, with a balanced salty-sweet flavor. It is sometimes called “premium” or “special” soy sauce.
Can I use jin soy sauce instead of regular soy sauce? Yes, you can use it as a direct substitute in most recipes. It will add a deeper color and a slightly sweeter taste, so you may want to adjust the sugar in your dish.
Is jin soy sauce gluten-free? Most traditional soy sauces contain wheat, so they are not gluten-free. If you need a gluten-free option, look for a tamari that is specifically labeled gluten-free.
Why is my teriyaki sauce too salty? Jin soy sauce is saltier than some other soy sauces. If the sauce tastes too salty, add more mirin or a bit of water to balance it out, and avoid adding extra salt to the dish.
Can I make this sauce ahead of time? Yes, you can prepare the sauce (without the cornstarch slurry) and refrigerate it for up to a week. Add the slurry when you are ready to cook.
What can I use instead of mirin? If you don’t have mirin, mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar for each tablespoon of mirin. This substitution will change the flavor slightly but still works.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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