Laura and I were in the grocery store a few days ago. We were behind two ladies who were discussing buying a pre-made Teriyaki Sauce. I kind of walked on by, but when we were out of ear-shot I told Laura why would you waste your money buying Teriyaki Sauce when it is so easy to make with some basic ingredients. (You should have these ingredients around all the time. The only thing you should worry about is the sesame oil, which can become rancid. Store it in the refrigerator and discard if it is over a year old.)
The recipe is for a Teriyaki Marinade, but it can be used as a sauce as well. The thing to remember is if you use it as a marinade, remember to boil it before you use it. Also go easy on the sesame oil, it can easily overpower everything else.
| Author: Jim Kirkley
Serves: 4 |
Teriyaki Marinade |
INGREDIENTS
2 tablespoons, light soy sauce
2 tablespoons, dry sherry
1 teaspoon, dried ginger
2 cloves garlic – finely chopped
1 tablespoon, brown sugar
1 dash, sesame oil
1 teaspoon, corn starch
METHOD
- Whisk together all ingredients except corn starch.
- Poke holes into whatever protein you are using. In a large zip lock bag, add meat and marinade.
- In refrigerator, marinate a minimum of 4 hours or overnight.
- Remove meat.
- Pour remaining marinade into sauce pan.
- Add corn starch and bring to a boil. Reduce heat and simmer for a few minutes. Spoon over meat after cooking.
Never use marinade as a sauce without first boiling it.
