Teriyaki Sauce Resupply


It’s been two years since our last teriyaki-sauce making session, and we just ran out. Since it’s one of our main cooking staples, especially in summer, the last drops draining from the last jar set off a bit of a panic around the house. (The kids consider it essential seasoning for everything from steak, salmon and chicken to rice and even sandwiches.) This time around, Skyla was the main chef, and we used our small crab pot to make a big enough batch to last–hopefully–another couple of years.

In the picture, Skyla is using the grinder to add toasted sesame seeds to the sauce. There isn’t a specific recipe, but the base ingredients include soy sauce, sugar and rice vinegar. Then we add more complex flavors with varying amounts of  honey, mirin (Japanese sweet cooking wine), ginger, garlic, sesame oil, chili paste, and the ground, toasted sesame seeds.

A rolling boil cooks the ginger and garlic, blends flavors and caramelizes the sugar for a more rounded, toasty flavor. Then I usually add a little cornstarch pre-mixed with cold water to thicken the sauce just a bit.When it cools, we ladle it into clean, used jars and put it in the fridge, where it lasts, well, for at least two years. Try marinating steaks or chicken thighs in it overnight, then throwing ’em on the barbecue. Mushrooms are awesome, too. Or salmon chunks wrapped in bacon…and on that note, I think I have to go start the grill.