Sarku Japan: Chicken Teriyaki?

[JAGUART]

Try adding a little miso paste to your no-sodium chicken stock for the soup/sauce base. Miso also has a "deep but subtle flavor" and I detect that the Sakkio Sauce probably has it in its "mystery soup" concoction.

Miso paste is a japanese staple used in soups and sauces. It doesn't take much of it to get a flavorful effect.

In your next attempt at the above creation, add just a teaspoon of miso paste to the sauce, or try smaller amounts until you get the desired taste. Miso is salty as well as the soy and teriyaki , (it's made from fermented soy beans mixed with sea salt) so not too much.