Tired of those bottled Teriyaki sauces on the supermarket shelves that yield a taste closer to plain old soya sauce rather than those lovely sticky sweet teriyaki sauce that lovingly smothers the grilled salmon or chicken at Japanese restaurants, I took up the gauntlet and made my own teriyaki sauce from scratch. Using only 4 ingredients, teriyaki sauce can be easily whipped up at home. The 4 key ingredients are sake, mirin, soya sauce and sugar.
Teriyaki, by the way, is not the name of a sauce. It is, in fact, a cooking method. “Teri” means luster while “yaki” means grilled, broiled or pan-fried. So teriyaki basically describes food that is grilled or broiled or pan-fried with a shining glaze.
Tweaking things a little, I substituted sake with vodka, simply because the bottle of vodka had been down in the dumps, sitting around, abandoned, for a while. And towards the end of the cooking, I added a little cornstarch solution to join the merry crowd of vodka, mirin, soya sauce and sugar.
There we have it - Teriyaki Chicken for dinner! To us, the teriyaki sauce was even better than the one at Japanese restaurants as the aroma of alcohol was stronger. Simply yummy!
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| Teriyaki Chicken - perfectly done this time! |
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| Pan-fried with a glossy finish - that’s the method of teriyaki cooking |
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| Stir-fried “siew pak choy”...again! |
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