We have had lots of teriyaki beef, chicken, salmon, etc. Some places serve it better than others, sometimes, it is the sauce that makes all the difference. And now I know, the sauce is almost effortless to make. Well, at least I learned this fact...
2 T cornstarch
2 T cold water
3/4 cup brown sugar
2 T white sugar
1 cup soy sauce (reduced sodium)
1/2 cup cider vinegar
2 cloves crushed garlic
1/2 tsp black pepper
1 tsp crushed ginger
OPTIONS : to customize
3T orange juice
2T lemon juice
1/8 cup sliced scallions
1/4 cup saki
Combine cold water and cornstarch. Stir to dissolve. Add soy sauce to cornstarch mixture and stir to dissolve. Pour entire mixture into saucepan. Over low heat, add remaining ingredients.
Stir and cook until simmering and thick. It can take 3- 5 min, once simmering to get thick. Stop it when it is desired thickness. We like our sauce very thick and syrupy.
(If you want to make a teriyaki marinade, do not heat mixture and do not add water and cornstarch. The cornstarch makes more of a glaze, a yummy, yummy glaze).
OPTIONS: The teriyaki sauce is delicious as stated. However, if you want additional flavors, add any of the options to the mixture before marinating or cooking....
Very yummy - the citrus works particularly well with fish.
To Use: Drizzle on chicken breasts and basted every 10 min while baking at 400 until done. Prior to serving, drizzle additional sauce on the top.
To make a stir fry, cook vegetables and then add some teriyaki in the final minutes before serving.