This is the favored oriental sauce in our household. This recipe makes 3 cups, believe me you will find lots of uses for it. Commercial teriyaki sauce often has all kinds of nasty ingredients including MSG. It’s easy to make your own, and then you control what goes into it and your family. This recipe is also a bit different because it uses maple syrup, it adds a wonderful depth of flavor. Use honey if you can’t get organic grade B maple syrup.
I served this with the oven baked crispy chicken wings from yesterday’s post, but it also makes awesome teriyaki chicken or a marinade for skirt steak. For teriyaki chicken simply brush a cut up chicken or chicken parts with sauce and bake for an hour to an hour and 15 minutes at 400 degrees F. Start checking the breasts at the 45 minute point as (depending on size) they could be done earlier. Baste the chicken with more sauce a couple of times while it is cooking. Then heat some extra sauce to serve over the chicken and some steamed rice.
- 3 cups of sake
- 1 cup of mirin (try to get one that has only water, rice, koji, and salt as ingredients)
- 1 cup of organic soy sauce or shoju
- 2 cups of coconut sugar or succcanat or organic cane sugar
- ½ cup of pure grade B maple sugar or honey
- 10 slices of ginger
- 2-4 cloves of garlic, sliced thinly (our family likes garlic)
- 1 tablespoon of arrowroot, dissolved in a bit of water
- In a large saucepan, bring all the ingredients (except the arrowroot) to a simmer.
- Simmer for 1 hour until slightly thickened.
- Stir in the dissolved arrowroot and cook until it thickens.
- Strain and let cool until ready to serve. This will keep several weeks in the fridge.