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September 1998 Issue
Sauces Supreme
by Philip R. Gantt
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Teriyaki Sauce

Teriyaki sauce is traditional to Japanese cuisine. It may be used as a marinade for beef, chicken, fish or many other foods. The basic sauce is given here, but there are variations to this basic recipe depending on the food to be marinated. Fish will generally require a lighter sauce, while meats may be more heavily seasoned.

Adjust the recipe for fish by reducing the soy sauce and adding a bit of white wine (like sake or mirin). For chicken, the recipe may be made stronger by adding a little more vinegar and honey. Brown sugar may be substituted for the honey, and lemon juice may be substituted for the vinegar. When preparing chicken, one may add some pineapple juice for that Hawaiian accent.

  • ½ cup soy sauce
  • 2 T. honey
  • 2 T. vinegar
  • 1 T. ginger powder or thinly julienned fresh ginger
  • 3 cloves sliced garlic
  • ¼ cup oil (sesame oil preferred)
Combine the above ingredients and mix until everything is well dissolved. Use as a marinade for meat, chicken or fish. Some of the liquid may be reserved and thickened in a sauce pan with a little corn starch dissolved in water or wine to thicken.
  • Yields: 4 servings
  • Preparation Time: 10 minutes
 
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