add Reiko's teriyaki sauce

GoodStuff/teriyaki_sauce.md

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+## Reiko's Teriyaki Sauce
+
+
+### INGREDIENTS
+- 5 table spoons soy sauce
+- 3 table spoons sugar
+- 1 table spoon mirin
+- 1 table spoon sake
+
+### NOTES
+
+We usually make this in larger batches with the same 5:3:1:1 ratio and keep in the fridge for up to 2 weeks
+
+### PREPARATION
+
+- Place all of the ingredients in a heavy pot.  This can easily boil over and create a nasty sticky mess that takes forever to clean up.  Or so I've heard. 
+
+- Turn the heat on medium and keeping a careful eye on the sauce, reduce until the consistency of a very loose caramel
+
+### USAGE
+
+- In Japan, teriyaki is usually fish and if you can get a hold of buri (Japanese amberjack) this is the way to go for sure.
+
+- In the US, it's generally easier to find chicken thighs and for this I prefer boneless and skinless.  Season the chicken thighs with garlic powder, onion powder and pepper (but no salt).  Poke full of holes with a fork and grill until about half done.  Dip in the sauce and grill over medium to low heat until cooked through.  Re-dip every 2 minutes or so. This burns easily so keep half the grill hot and the other lower temp.