Teriyaki is the Japanese cooking technique of marinating, and then grilling and glazing, usually chicken or fish. It is believed to have originated in the States, though the word teri means luster and yaki means broil or grill. Originally it contained four ingredients-mirin, sake, sugar and soy sauce. A worthy combination but one that has been somewhat Americanized as it has become quite a popular sauce. To me this is a standard sauce and should be in everyone’s repertoire. It is simple and quick and there is no need to buy the bottled variety.
Teriyaki combines the sweet and the salty which is a popular combo today. With the addition of garlic and ginger you make an already good thing better. Garlic is an American addition as you don’t see to much garlic in Japanese cooking. Sherry is often used instead of sake or mirin, but I find keeping a bottle of sake on hand is great for cooking. But use what you have.
This sauce works great as a marinade but if you are marinating fish or shrimp, try to marinade it for no more than an hour before cooking. I also use the marinade as a basting sauce. If you want more of a glaze, the marinade can be boiled down until it reaches a thicker consistency. And remember that the longer your marinade has to stand on its own, the better the flavor on your preferred grilling item.
This marinade works great with fish, chicken and shrimp. I love to stir it into rice and also use it with a dollop of oil added OR a touch of mayo, as a salad dressing. In which case a touch of wasabi added to it makes any salad sing. It is great as a dipping sauce if you forget to marinate and I love it with pineapple. In many recipes pineapple juice is used instead of sugar, so feel free to experiment. Pineapple slices are also great grilled and brushed with teriyaki.
I served the shrimp on a bed of farro. Rice is something I enjoy but the rabbit catcher is on this no white food thing. I like farro so it really isn’t a big deal and he doesn’t need to know about the sugar in the sauce! Honey also would work but it would make the sauce a bit thicker. And remember honey is sweeter than sugar, so taste as you go.
Keep this in your fridge and you always have a great sauce on hand. Did I mention it is also fantastic on grilled mushrooms-especially shitakes? It is great stirred into stir fry vegetables, too. The possibilities are endless! Let me know what you use it for!
1/2 c soy sauce
1 T minced garlic
1 T minced ginger
1/3 c brown sugar
1/3 c sake, or sherry
Mix together and let stand for at least an hour to let flavors develop. OR NOT!
I marinated a lb of shrimp for about 45 minutes and then cooked them slowly on a grill preheated on the medium setting. They only take a few minutes on each side. Baste as often as possible with the marinade. Serve with more sauce for dipping. You can boil it down if you want a thicker consistency.
Teriyaki Farro Serves 2-3
1 T oil
1/2 red pepper chopped
1/2 T chopped garlic
1/2 T chopped ginger
1/3 c chopped onion
1 c farro
Hand full of cabbage or coleslaw mix
3 T teriyaki Sauce
Heat oil in pan over medium high heat. Add ginger, garlic, red pepper and onion and saute until limp. Stir in 1 c farro and let toast about a minute while stirring. Add three cups of water and bring to a low boil. Boil for about 15 minutes uncovered. Water should be almost gone. sometime this takes a little more, sometimes a little less. At this point, stir in your cabbage. About 2 minutes before serving, stir in 3 T teriyaki sauce. Let warm through. Serve with fish, chicken or shrimp.
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