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teriyaki_sauce.md

teriyaki_sauce.md 1.6 KB
Histórico Raw

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.

INGREDIENT NOTES