Teryaki Sauce Recipe
Posted on 29th of February, 2012 by Lévana
Salmon Baked in my Teryaki Sauce
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 Teryaki Sauce themselves? Nothing could be easier! Make your own in minutes, and use it on fish, chicken, London broil, tofu, Portobello, to name just a few delicious possibilities.
1∕3 cup toasted sesame oil
¼ cup olive oil
¼ cup grated fresh ginger
½ cup fresh lime or lemon juice
½ cup soy sauce or tamari
½ cup dry sherry, mirin or sake
1∕3 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. Shake the jar before using. Makes about 3 cups. Store refrigerated.