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Teriyaki Bowl – Homestyle.

Teriyaki Bowl

Teriyaki Bowl

My friend Justin is a teriyaki bowl addict.  With these 3 simple ingredients, he – and you – can make an amazing, classic, and impressive teriyaki sauce.  It’s perfect for teriyaki chicken, salmon, stir fry, a gyoza dipping sauce, a marinade for flank steak or any other thing you can think of – because it’s habit forming.  3 basic ingredients and you can spike it with any other flavors you want.  In my rendition, I’ve got the basic sauce, plus a bit of fresh ginger, garlic and chili flakes.  I always make extra – it would be stupid not to.

With this meal, all I’ve done is made some Japanese rice with a rice cooker (rinse your rice before cooking), and a medley of stir fry veggies. The chicken gets marinated in the teriyaki sauce for 30 minutes then goes straight onto the grill.  Topped with a sprinkle of sesame seeds, green onion and cilantro, it’s a savory and sweet, filling dish full of vitamins, protein and fiber.

Scroll below the picture for the recipe.  Like I said… 3 ingredients for this classic teriyaki sauce.

Teriyaki Sauce

Teriyaki Sauce

Classic Teriyaki Sauce

  • Servings: Depends on your ratios
  • Difficulty: easy
  • Print

This recipe has equal ratios of the 3 basic ingredients.  Double or triple the recipe as you see fit.  Add chopped garlic, ginger or red pepper flakes for a variation on the flavor.

Ingredients

  • 1 cup soy sauce
  • 1 cup Mirin
  • 1 cup light brown sugar or white sugar

Directions:

  • Open the windows – this sauce is a bit pungent but totally worth it.
  • Mix the soy sauce, Mirin and sugar in a large and deep stock pot.  Use a larger pot that you think you will need….twice the size, in fact.  Add whatever additional ingredients you prefer.  I love ginger, garlic and chili flake.  Bring to a soft boil then reduce to a simmer with the lid off.  Stir frequently.  Now is why you will understand why the large pot, when stirring, this mixture will double in volume, creating this hot molten mass of lava like sauce.  If your pot is too small, it will boil over and you will have a colossal mess on your hands.
  • You will want to reduce the sauce until it reaches a thicker consistency, whatever you prefer.  I like it to coat the back of a spoon when tested, nice & glossy and it tastes sweet but also salty, nicely balanced.
  • Let cool and then jar it up – sell it to your friends.  It’s gold.

 

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