I think everyone likes teriyaki, right? Everyone has their favorite place to get it from and we used to have ours...It was the go-to stop when you didn't feel like cooking. Then we moved and had the worst luck with the teriyaki places near our house. Either the meat was weird or the sauce was weird or the dressing they use on the salad is weird...I don't do "weird" when it comes to my teriyaki. So I took matters into my own hands.
This sauce beats any restaurant sauce - I promise! And the beauty of it is, you can personalize it to your own taste. If you like it with more ginger, less, sweeter, etc. you can play with it until you find your perfect ratios for ingredients. And it takes almost no time to make it - this sauce will be done before your chicken and rice are finished cooking.
I hope you give it a try…
1/2 cup soy sauce
1/4 cup brown sugar - packed firm
1-inch piece of fresh ginger, finely chopped (about 2 teaspoons)
2 garlic gloves, finely chopped
2 tablespoons honey
2 teaspoons sesame oil
1/4 cup mirin
1/4 cup water
3 teaspoons cornstarch
Mirin is a Japanese sweet cooking rice wine. It's found in most supermarkets in the Asian food section but it's usually much cheaper at an Asian grocery store if you happen to have one nearby.
I use a Mini Cuisinart to chop my ginger and garlic. Just pop them both in and turn it on - it goes so much faster, but you can chop by hand too. Also, store your leftover ginger in an airtight container in the freezer! It lasts so much longer! I only semi-defrost mine when I'm chopping it for a recipe and it takes no time at all.
Combine the water and cornstarch in a small bowl and stir until dissolved. Combine the rest of the ingredients into a saucepan, then add the cornstarch mixture and mix well. Bring to just a boil and then reduce heat and let simmer for 2 minutes. Remove from heat and let cool just a bit before using.
Note: Do not skimp on the sugar in this recipe! If you try to make it with less sugar, you need to also use less soy sauce as the ratio here keeps it from becoming much too salty.
Use immediately or store in the fridge for about a week.