Thursday, January 13, 2011

Teriyaki Sauce

This is most versatile of all Japanese sauces. Great with fish, meat, poultry and vegetables. Make larger amount and keep in refrigerator for later use. If you reduce it by half through slow simmer it will become a teriyaki glaze.
2/3 cup Mirin (Japanese sweet rice wine) or 1/3 c. honey and 1/3 c. sake
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
Bring Mirin or honey-sake mixture to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Strain and store in a tightly sealed container in the refrigerator.

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