Homemade Teriyaki Sauce
Once I tasted this, I realized with a sinking heart that I could never, ever buy bottled teriyaki sauce again. It doesn't take long to make and doubles nicely. Even doubled, it pours neatly into a 12-ounce bottle. I don't think it ever really goes bad, but chances are you won't find out.
Teriyaki Sauce
(Cook's Illustrated, Jan/Feb 2005, p. 9)
1/2 cup soy sauce
1/2 cup sugar
1/2 tsp grated fresh ginger
1 med garlic clove, minced/pressed
2 tb mirin (rice wine; see note)
1/2 tsp cornstarch
1. Combine the soy sauce, sugar, ginger, and garlic in a saucepan. Whisk till well mixed, then heat on medium to a simmer.
2. Stir together the mirin and cornstarch until there are no lumps, then stir into the saucepan. Whisk occasionally while the sugar dissolves and the sauce reduces down a bit and becomes syrupy, about 4 minutes. Don't let it boil over, and don't cook it too long as it tastes like ass if it scorches. When it cools, put it up in whatever container you like. Keep refrigerated.
* Note: You can buy a little bottle of basic god-knows-what mirin for a buck or two at the grocery store and your sauce will still be good, but if you can get your hands on better, it improves the results. I use Mitoku Organic. It doesn't cost much either considering how long it'll last.
* Other note: I've heard that if you have dry sherry on hand, you can preserve thin slices of the leftover peeled ginger submerged in a little jar of it and it will still taste fresh when taken out, dried, and minced. I never have dry sherry on hand so cannot confirm this report, but if I did, I'd try it because I hate not having fresh ginger on hand when I want it. If you've tried it and it works or doesn't, let me know, please!
Teriyaki Sauce
(Cook's Illustrated, Jan/Feb 2005, p. 9)
1/2 cup soy sauce
1/2 cup sugar
1/2 tsp grated fresh ginger
1 med garlic clove, minced/pressed
2 tb mirin (rice wine; see note)
1/2 tsp cornstarch
1. Combine the soy sauce, sugar, ginger, and garlic in a saucepan. Whisk till well mixed, then heat on medium to a simmer.
2. Stir together the mirin and cornstarch until there are no lumps, then stir into the saucepan. Whisk occasionally while the sugar dissolves and the sauce reduces down a bit and becomes syrupy, about 4 minutes. Don't let it boil over, and don't cook it too long as it tastes like ass if it scorches. When it cools, put it up in whatever container you like. Keep refrigerated.
* Note: You can buy a little bottle of basic god-knows-what mirin for a buck or two at the grocery store and your sauce will still be good, but if you can get your hands on better, it improves the results. I use Mitoku Organic. It doesn't cost much either considering how long it'll last.
* Other note: I've heard that if you have dry sherry on hand, you can preserve thin slices of the leftover peeled ginger submerged in a little jar of it and it will still taste fresh when taken out, dried, and minced. I never have dry sherry on hand so cannot confirm this report, but if I did, I'd try it because I hate not having fresh ginger on hand when I want it. If you've tried it and it works or doesn't, let me know, please!