Om nom, teriyaki sauce. It can be a terrific marinade for meat, poultry, seafood, or an excellent topping sauce for vegetables. My following recipe has a secret ingredient courtesy of my gourme-level mother-in-law whose culinary skills are unmatched, even among Japanese housewives. The following is a standard recipe for teriyaki chicken pieces.
Wash and dry 2-3 pounds of cut up chicken. Place pieces into a ziploc bag or airtight container with teiryaki sauce and marinate for a few hours inside the fridge. Bake at 325 F for 45 minutes, turning pieces over once and basting with additional marinade. If you splurge, you can also use salmon, and I’d recommend marinating the fish overnight. Serve with steamed rice and a side salad with sesame or ginger/citrus dressing. Enjoy, or as the Japanese say, “Goochisoo (looks tasty)!”
Teriyaki sauce ingredients:
1 tablespoon grated fresh ginger root; do not use dried ginger spice. Be sure to cut off the ginger skin before grating.
1 medium clove garlic, crushed (or half a clove of elephant garlic)
2/3 cup soy sauce
1 tablespoon sake (If you don’t have sake you can substitute white cooking wine)
1/4 tablespoon mirin*
3 tablespoons sugar
Dash of sesame oil (the secret ingredient!)
*Mirin is a sweet rice wine that can be purchased at a Japanese grocery. If you don’t have access, then double up on the sake, add a little more sugar, and taste to make sure the marinade isn’t too sweet.