Teryiaki sauce is one of my great favorites.
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 teryiaki 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 teryiaki sauce dishes at restaurants.
Why, oh why don’t they make Teryiaki Sauce themselves?
Nothing could be easier! Make your own in minutes.
There are so many exciting ways to use teryiaki sauce:
Use it on fish, chicken, London broil, tofu, Portobello, to name just a few delicious possibilities. You will never again order salmon teryiaki in a Chinese Restaurant: Why should you, when you can pour some of your new favorite homemade sauce over salmon, and bake it at 400 degrees for about 15 minutes and you’re done? That’s right, it’s simple as that!
- 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. Store refrigerated.
Use it on all recipes that call for teryiaki sauce. Makes a good 3 cups.