Teriyaki Sauce

[Roaggae]

I make teriyaki sauce based on the recipe in Ming Tsai`s book Blue Ginger. It`s easy to prepare, and both flexible and versatile. Here`s approximately what I do -- I don`t really measure anymore:
1/2-1 cup good quality soy sauce Juice and zest of 1-2 oranges -- fresh-squeezed juice from the store will do, but avoid the heavy "from concentrate" juices 3 Tbsp. medium-brown sugar, or more to taste good pinch red pepper flakes 3-5 cloves of garlic, crushed or finely chopped 1 tablespoon finely chopped fresh ginger (more to taste, although caution is warranted, as ginger can quickly get out of hand) -- fresh ginger is worth seeking out for this recipe; ground is usable, but start with a very small quantity (1/2 tsp or so) and taste carefully; ginger can also be successfully run through a garlic press or grated with a ginger grater 1 thinly sliced yellow or white onion -- I like to leave them in rings, but chopping would be fine, too 1 tablespoon white sesame seeds
Combine all ingredients in a medium saucepan. Bring to a boil over high heat; reduce heat and simmer until syrupy and reduced by half. Remove from heat and stir in the sesame seeds. Allow to cool before using as a marinade and to brush on cooking meat/poultry/fish of your choice -- boil any sauce that`s been used as a marinade for raw meat/poultry/fish before using it as a dipping sauce at the table or, better, set aside some sauce before you marinate specifically for that purpose.
I frequently cheat with this sauce -- simmering until slightly thickened and then slipping in a couple of salmon fillets to poach in the sauce itself. Works beautifully, since I don`t have a grill.

[thatcrazydude]

This is my favorite teriyaki recipe:
Teriyaki Sauce
2 tablespoons cornstarch 2 tablespoons cold water 1 cup sugar 1 cup soy sauce 1/2 cup rice vinegar 2 cloves garlic, minced 1 teaspoon ground ginger 1/2 teaspoon black pepper
In a small saucepan over low heat, combine all ingredients. Let simmer, stirring frequently, until sauce thickens and bubbles. This will take awhile on simmer, but be patient, it`s worth it.