Teriyaki on Everything!

I recently made a batch of teriyaki sauce at home and we have been putting it on everything.  This is all part of our Japan obsession and of course, we are most obsessed with the cuisine.  This recipe is an amalgamation of several recipes out there with a little “Simran-touch” (this usually means chilli flakes), hence I think an original.  This keeps pretty well, so make your own and there will be no need to buy pre-made teriyaki sauce.  Once you have it ready you can make meals in a flash.

A great source for Japanese ingredients in San Francisco is Nijiya Market in Japantown.  This market has inspired me to try Japanese cuisine at home and Ria is loving it.  For those lazy or busy days they sell a bunch of prepared food and also pre-marinated meats that just have to be stir-fried or thrown on the grill.


Teriyaki Sauce

Ingredients

1/2 cup soy sauce

1/2 cup mirin

2 tbsp sugar

1 tbsp honey

1 tbsp grated ginger (optional)

pinch of chilli flakes (optional)

Method

In a small saucepan, bring to a boil and simmer for 20-25 minutes till reduced and has a thicker consistency.

Teriyaki Chicken

You can substitute tofu, beef, pork or pretty much anything that catches your fancy or whatever you have lying around.  Serve with your favorite simply steamed or stir fried veggies and some steamed sushi or thai jasmine rice.  Kids love the saltiness of the soy combined with the sweetness of the sugar and honey.  Very kid-friendly combination of flavors.

1 lb chicken breast or thigh, boneless, skinless and cubed

1-2 tbsp vegetable oil

3-4 tbsp teriyaki sauce

Method

Heat oil and stir fry chicken for 3 – 4 minutes to get a sear on it.  Add the teriyaki and continue to stir fry for another 5-8 minutes till you get the desired caramelization on the chicken and it is cooked through.


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39 thoughts on “Teriyaki on Everything!

  1. Hi Simran,

    we love Japanese in our house too…and your teriyaki would go luuuurvly with cod steaks. Add some wakami seaweed when it’s all cooked for it to soak up some of that yummy sauce :)

    our favourite japanese cookbook author is Harumi Kurihara. No fuss Jap cooking :)

    Love reading your blog. Have fun!

  2. Luca is really into “chicken on a stick” right now and ate about 5 sticks of satay this weekend at Marnee Thai. I think he will love a teriyaki version — maybe we’ll do some salmon too!

  3. We do an even simpler, less sweet, more savory version with equal parts soy and mirin simmered 15-25 minutes with a couple of bruised garlic cloves and bruised ginger coins (garlic and ginger strained out prior to use). Sometimes we spice it up with some nanami togarashi. Also good used as a dressing base for Asian noodle salads!

  4. The recipe sounds simple and delicious. Thank you for sharing it. I am curious if you’ve had any last long enough to determine how long it will keep. I’d be more inclined to make it if I could make perhaps a quart of finished sauce at a time and store it in the fridge.

      • Thank you for sharing your experience, and the suggestion of freezing larger batches. Freezing half pints or pints would certainly work well. This may also be a job for pressure canning. I was recently given a pressure cooker of large size with some canning tools. I’ve been putting it to use for many large batch dishes that I’d previously stowed in the chest freezer. Thanks again!

  5. Since I’m trying to use homemade sauce rather that storebought at the moment, this recipe came at the right time! :D

    I think chilli flakes made a nice addition for those who like spicy food (I’m for one). ;) Also, gorgeous photo.

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