A savory-sweet sauce delicious over grilled chicken, beef or fish. Pairs particularly well with salmon.
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup sake (Japanese rice wine, pronounced sah-kay)
- 1/2 cup mirin (sweet rice wine – can substitute with 1/2 cup sake plus 2 tablespoons sugar)
- 1 clove garlic, crushed
- 1 slice ginger, smashed
- 1 tablespoon water
- 1 tablespoon cornstarch
- In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic and ginger.
- Cook over medium high heat three to four minutes.
- In a small bowl, blend water and cornstarch. Stir cornstarch mixture into saucepan.
- Cook until thickened, stirring constantly. Take out ginger and garlic.
- Drizzle teriyaki sauce over grilled fish or meat before serving.
- Leftover sauce keeps for a couple of weeks in the fridge or indefinitely in the freezer.
Makes one cup (approximately 8 servings).
- To broil salmon: Marinate salmon with a drizzle of soy sauce and sake. Place salmon fillets skin side up on baking sheet. Place on top rack of oven. Broil on high for 3-5 minutes, until skin is curled up at the edges and looking crisp. Remove baking sheet from oven. Use tongs to take salmon skin off fillets by grasping one edge and carefully peeling off the crisp skin. Use spatula to turn fillets over. Again place baking sheet in oven under broiler on high for another 2-4 minutes. The second side should cook faster than the first, so watch carefully. Salmon will be most tender when just cooked (light pink), so take care not to overcook.
- If using with chicken or beef, it helps to slice the meat across the grain into strips after grilling so that there’s more surface area to take in the teriyaki glaze.
- Teriyaki sauce does not solidify in freezer, so it’s easy to store frozen and measure servings out as needed.
Here’s the link back to Simply teriyaki.