Paul is mixing teriyaki sauce in class. It is a little pricey but lasts for months.

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. Continue reading →