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
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