3 scallions, thinly sliced
½ cup soy sauce
½ cup mirin (Japanese rice wine)
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
3 tablespoons water
In a small saucepan combine the soy sauce, mirin, rice wine vinegar, and brown sugar. Bring to a boil over medium high heat stirring until the brown sugar dissolves. Add the scallions. Reduce the heat to low and simmer until the mixture thickens and reduces to about ¾ cup. Use the teriyaki sauce immediately or cool and store in an airtight container in the refrigerator.