teriyaki sauce
A simple teriyaki sauce that can also be reduced further to work as a glaze or a dipping sauce.
Servings:
4 to 8
Preparation Time:
15 minutes
Tools
- saucier (or other wide sauce pan)
- measuring cup & spoons
- whisk
- strainer
- clean jar
Ingredients
required
- 1/2 c. tamari soy sauce
- 1/2 c. Shaoxing rice wine
- 4 T. sugar
optional (select one or two to taste)
- 1 t. crushed fresh garlic or 1/2 t. garlic powder
- 1 t. crushed fresh ginger or 1/2 t. ginger powder
- 1 t. minced fresh chiles or 1/2 t. chile powders
- 1/4 t. fresh ground black pepper
- 1 t. sesame oil
- 1/2 t. chile oil
Cooking Instructions
Measure out the ingredients and add whisk them together in the cold sauce pan. If you want to make a flavoured sauce, add one or two of the optional ingredients.
Put the pan onto a medium-low heat, whisking occasionally, until it starts to bubble around the edges.
Turn the heat down to low and let it cook for two more minutes for a cooking sauce, three more minutes for a glaze, four more minutes for a dipping sauce.
Pour the sauce (through a strainer if desired) into a clean jar for storage in the refridgerator.
Notes
You can replace the Shaoxing rice wine and two T. of sugar with Mirin - a sweet rice wine. I just like the stronger taste of the Shaoxing.
I generally do not add any of the optional ingredients unless I am making a dipping sauce.
portlandpiper – Sun, 2008 – 07 – 06 19:33