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Recipe: Teriyaki Sauce
In creating a recipe for Teriyaki sauce, I wanted something basic: an Asian sauce that could be used for cooking, dipping, even as a simple noodle broth base. It needed to be the core seasoning for fried rice, or as a marinade, but simple enough that it doesn’t conflict with the flavors of spicier condiments. At the same time it had to have enough personality that it could stand by itself. The result is this potent sauce with a simple taste profile: not overly salty or sweet and with a subtle garlic flavor. Like soy sauce, you only need a little. It keeps in the fridge forever. I usually make up a big bottle since the flavors age together so well.
INGREDIENTS
- 1 cup of Braggs Liquid Aminos
- 2/3 cup Sugar in the Raw
- 3 tablespoons garlic paste (the finer ground the better)
PREPARATION
- Mix and stir until the sugar is dissolved.
- Leave it on the counter and shake it every once and a while until the sugar is gone. This should take just a few days.
- Refrigerate.
You don’t need much. A tablespoon is enough for a wokful of stir fry or fried rice. A teaspoon will temper the flavor packet in a pot of ramen.
TIPS
- If your garlic is a bit chunky, run the mix through a smoothie blender.
- If used as a marinade, brush on the leftover from the bag on when grilling.
- Goes great on chicken, pork, Seitan, grilled pineapple and kabobs.
- If you want to expand on this recipe, try adding onion and ginger.
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