I live in the vicinity of several Chinese restaurants (who doesn’t?). Every morning I watch the mountain of trash at their back door, and it always includes enormous jerry cans of teriyaki sauce: No wonder all those dishes look like a container of motor oil has accidentally landed there. This unwelcome sight has totally cured me of any urges to order teriyaki dishes at restaurants. Why, oh why don’t they make it themselves? Nothing could be easier! Use it on fish, chicken, London broil, tofu, Portobello, to name just a few possibilities.
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- ⅓ cup toasted sesame oil
- ¼ cup olive oil
- ¼ cup grated fresh ginger
- ½ cup fresh lime or lemon juice
- ½ cup soy sauce (GF, see page 21)
- ½ cup dry sherry, mirin or sake
- ⅓ cup honey 2 teaspoons ground black pepper
- 2 tablespoons bottled hot sauce or to taste
- Good pinch ground cloves
Place all ingredients in a glass jar. Store refrigerated in a glass jar.