Teriyaki sauce is used for most commonly for chicken, beef and fish, but also for pork and even for offal as well. The most popular of is Teriyaki Chicken. The thick, sweet, salty marinade matches perfectly with poultry, and creates a wonderful caramelisation when seared over high heat. My Japanese mother would rather eat plain chicken than marinated using a bottled Teriyaki Sauce, just the thought of buying Teriyaki Sauce offends her! It’s really easy to make, only 3 ingredients (plus water), just combine in a pan and let it reduce. The marinade keeps in the fridge for a few weeks so it’s so great to have on hand for quick meals, and perfect to marinade meat then freeze it (with the marinade). But because it’s so easy and fast to make, I don’t really feel the need to make a batch to keep on hand. To use, you simply combine about 3 to 4 tbsp of Teriyaki marinade per 1 lb/500g of meat and marinade for at least 20 minutes, but preferably overnight. The marinade liquid can be used to make a glossy sauce, but if you have marinated overnight then you might not even need the sauce for extra flavour. I find that the marinade on the chicken makes enough of a sauce without having to add extra marinade into the pan. This is a great staple to add into your RecipeTin app! Store bought teriyaki sauce simple doesn’t compare – and when you read the list of ingredients it’s frightening how many of them you probably don’t recognise!! For the minimal effort it takes to make your own Teriyaki Sauce, it’s truly worth it.
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