Teriyaki is native to Japanese cuisine and often refers to broiled or grilled meat glazed with a mixture of soy sauce, mirin (similar to rice wine) and sugar. The recipe you will find below is hardly authentic; it is just a version of teriyaki sauce with extra ingredients such as ginger and garlic. This recipe can be used as a marinade, a dipping sauce, or as a sauce for stir-fry egg noodles or vegetables.
Teriyaki Sauce RECIPE
- 1 cup water
- 1/4 cup soy sauce (I use Kikkoman Soy Sauce)
- 1/4 cup brown sugar
- 1 tbsp. rice wine
- 1 tsp grated ginger
- 2 cloves garlic, grated
- 1 small pinch of red chilli flakes (optional)
- 1/4 cup cold water
- 1 tbsp cornstarch
- Whisk together the cornstarch and cold water until smooth. Set aside.
- Add the remaining ingredients in a sauce pan, mix thoroughly, and then cook on medium-high until garlic and ginger is cooked.
- Lower the heat to medium and add the cornstarch mixture.
- Stir constantly and bring the sauce to a low boil. Continue cooking until the sauce reaches your desired level of thickness.
- If you have over-cooked your sauce past your desired level of thickness, thin it down using water.
- This sauce can be used as a marinade to make Teriyaki glazed chicken, a dip for crispy chicken wings, or as a sauce for stir-fry chicken and vegetables
TO MAKE Teriyaki Glazed Chicken:
- Cut two chicken breasts, into 2cm strips and marinate in half cup of the teriyaki sauce for at least 4 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a baking dish with sesame oil.
- Arrange the marinated chicken strips onto the baking dish.
- Bake until done (about 20minutes). Flip and baste with additional sauce during the halfway mark,
- Broil for 2 min on each side if desired.
- Sprinkle toasted sesame seeds on top before serving.
NOTE: The marinated chicken can also be cooked on the grill.