Friday, December 7

Teryiaki Sauce

Teryiaki sauce has always been a favorite of mine (I used to live on Hapa's teryiaki chicken bowls during my freshman year at CU), but I never realized how easy it was to make until I came across this recipe. It takes just a few ingredients to create that familiar sweet-salty flavor and a batch can keep for weeks. The consistency is pretty thin, so it works well as a quick marinade and for drizzling and brushing on cooked meat and vegetables. The sugars in the sauce help to caramelize and create a nice crust on everything when it hits the heat. I made some and used it on grilled flank steak one night and to liven up some boneless skinless chicken breasts (pictured) another night.

Teryiaki Sauce:
  • Combine 1 c. brown sugar and 1 c. water in a medium saucepan and bring to a boil.
  • Stir to dissolve the sugar and boil for 3-4 minutes, then reduce the heat to a simmer.
  • Add in 1 c. mirin, 1 c. soy sauce, 1/2 c. peeled and roughly chopped fresh ginger, 5 whole black peppercorns, and 1 tbsp. ground coriander.
  • Simmer sauce for 1-1 1/2 hours, stirring occasionally, or until sauce has reduced and thickened.
  • Let cool, then pour into a jar or tupperware and cover with a lid.
  • Store in the fridge and use as needed.

Makes two - three cups