04/16/08

2 c.         usukuchi shoyu

1/2 c.     mirin

2 T.        rice wine vinegar

1 c.        granulated sugar

2 in.       ginger, peeled and quartered

1 T.        shichimi togarashi

Optional step: If you feel like it, mix everything up ahead of time and let your meat of choice marinade in the sauce!  Should you do this, make sure to skim off the scummy stuff that forms on top of the sauce when you're simmering it.  It's ucky.

Heat a large skillet or medium saucepan over medium-high heat.  Add ginger pieces and allow to toast for a few seconds on each side.  Add ingredients in the following order: rice wine vinegar, shoyu, mirin, sugar, shichimi (or add marinade, if you've chosen to do so).  Bring to a light boil, lower heat and simmer until liquid is reduced to the consistency of, well, teriyaki sauce.  Think maple syrup.

Brush sauce on grilled meat (chicken, beef or pork) and serve in a styrofoam box with white rice and a tasteless (and usually ignored) salad.

Note from GG:  Everyone and their おばあさん has a recipe for teriyaki sauce, and here's mine.  I use usukuchi (light) soy sauce because I like the flavour better, the vinegar and ginger add nice counternotes to the sauce and the shichimi adds some heat.  Wash, rinse, repeat.  Does this mean I don't like my sauce?  No, of course not.  I think it's pretty awesome, but it's still teriyaki sauce, which is inherently kind of boring.  Oh yeah, be sure not to serve the ginger chunks to yourself or your guests, okay?  They might not like that.

Home | Sandra's Hiraian Marinade & Glaze | "Bid-Nang!!" Curry | Ginger Teriyaki Sauce | Apple Balsamic BBQ Sauce | Whisky Barbecue Sauce | Spicy peanut sauce | Asian Marinade, Tea Flavour | Apple dijon vinaigrette | Ginger mint marinade | Spicy Berry Sauce | Vegan Alfredo Sauce | Rhubarb & Fennel Tomato Sauce

This site was last updated 12/20/06