If you can’t get hold of my bottled Marion’s Kitchen Classic Japanese Teriyaki marinade, never fear – here’s the very same recipe I use to make it from scratch. No nasties, just pure, honest ingredients. Rustle up this homemade teriyaki recipe in mere minutes, then use it on your favourite meat or seafood, sear on a scorching hot grill, and tuck in. I also love to serve teriyaki chicken on a bed of noodles for a more filling, carb-filled option and, for something lighter during the hotter months, teriyaki salmon alongside some steamed Asian greens is where it’s at. You do you. It’s all delicious in my eyes!
Homemade Teriyaki Sauce
½ cup soy sauce
½ cup mirin
¼ cup sake
½ cup brown sugar
4 garlic cloves, roughly chopped
3 spring onions (scallions), root end trimmed
4cm (2 inch) piece ginger, sliced
- Place the ingredients in a saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer until the sauce has reduced by half. Then strain and set aside until ready to serve.
- Notes: – Mirin is a type of Japanese cooking rice wine (it has less alcohol than sake but is sweeter). It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. – Sake is a Japanese alcoholic beverage made from fermented wine.
