Paul Ingram presented our second cooking class and introduced us to a simple recipe for teriyaki sauce. No, the sauce did not exhibit all of the flavors expected in the 5-spice powders of Oriental cuisine, but it was far better tasting than anything I have made or purchased over the counter. How was it better? It was less salty, light textured, had a simple sweetness and a pleasant aroma.
Teriyaki sauce is used in stir frying, soup and rice flavoring or as a meat marinade. Here is Paul’s recipe. It calls for ingredients typically found in an Asian market and shopping there is usually easier on your pocket-book. An inexpensive bottle of sake (rice wine) works just fine so there is no need to opt for the most expensive bottle. Sake can also be used for cooking and other marinades.
- 1 C Shoyu
- 1 C Mirin
- 1 C Sake
- ¼ C Cane Sugar
- Place all ingredients in a saucepan
- heat over medium heat ‘till almost boiling, stirring to dissolve the sugar completely.
- Cool and store in a glass jar or Tupper Ware® –type container in the fridge.
- If properly stored it should last forever but it is so good it will not last that long