What I have here for you is ANOTHER kind of all purpose sauce, that while it IS brown, is probably one of the most wonderful food inventions for which we can thank our friends in Japan. Teriyaki sauce is probably one of the most versatile, easy-to-prepare concoctions you can have in your kitchen arsenal. You can use it as a marinade, a sauce for dipping, in a stir-fry, or with a little oil added, a dressing. This version is totally bastardized; there are as many versions of this as there are fish in the sea and most of them are delicious. Some recipes are quite elaborate, but this simple recipe is one I've been making for years and have marinated just about every savory food that exists in it. You can double or triple it and it keeps in the fridge just about forever. The real thing will usually have mirin in it, and will omit the garlic and ginger. Mine is closer to the bottled stuff we suburban American kids grew up eating. This past weekend, I made a double batch and marinated a flank steak, and some boneless chicken breasts. Cold teriyaki grilled chicken breast has to be the best addition to a lunch salad ever. Learn to make this and I promise you never have to have lunch at HoJo's. Unless you want to.
|Teriyaki Marinated Grilled Chicken Breast. Best Lunch Ever!|
Simple Homemade Teriyaki Sauce
1/2 cup wheat-free Tamari or regular soy sauce
1/4 cup dry sherry
3T honey or agave nectar
1 garlic clove minced
1/2 teas. powdered ginger
(dash of sriracha or hot pepper sauce, optional)
Place all the ingredients in a small saucepan, mix and bring to a quick boil. Cool and use as needed. Store covered in the refrigerator. Double or triple as desired. A single recipe will marinate a single flank steak, or about 2 pounds of chicken parts.