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