Basic Teriyaki Sauce
Many summers ago, my friend and I drove our boss’ car across country when the company was relocating to the East Coast. He paid our travel expenses and we spent a fun week cruising from California to Boston.
My friend, who is of Hawaiian-Japanese descent, packed us a cooler full of goodies and it was then that I learned the importance of quality munchies to a great road-trip.
We had fresh fruit, carrot and celery sticks, a HUGE bag of Dorritos, Oreos and her homemade teriyaki chicken and seaweed-wrapped onigiri, ie. Japanese rice balls.
I was a relative novice in the kitchen at the time but as a college girl learning to cook for myself, I was very impressed with her delicious and easy to make teriyaki marinade. As a matter of fact, I couldn’t believe how easy and versatile it was.
Savory and sweet, it makes a tasty base for a variety of meats, tofu or skewers of veggies like mushrooms, peppers and onions.
Teriyaki Sauce
- 1 part soy sauce
- 1 part sugar
- 1/2 part sesame oil
Optional
- sliced green onions
- sprinkling of black or white sesame seeds if you like it pretty
- red pepper flakes if you like it spicier
Marinate your meat/tofu/veggies for at least 1 hr, then cook your favorite way: wok, bbq, broil, saute.
The high sugar content of the marinade will caramelize so make sure to avoid burning the food while cooking.
