Posted by on Sep 1, 2015 in Quickies | 0 comments

Teriyaki is old-school good food.The best part of taking 10 minutes to make a batch is when you find a jar of teriyaki that you made a month ago hiding behind the pickles on the refrigerator door. That’s dinner taken care of! Chicken-vegetable kabobs, fish fillets and steaks, hamburgers, thick slices of red onion and summer squash, pork chops, boneless chicken thighs, there aren’t a lot of things teriyaki isn’t good on. I started making it with coconut palm sugar lately and I like the deep flavor I get. As always, these ingredients are yours to juggle.

2/3 cup reduced sodium tamari or soy sauce
2 tablespoons dark brown or coconut palm sugar
2 tablespoons sake or dry white wine
2 tablespoons white wine or apple cider vinegar
1 tablespoon finely chopped peeled ginger

Stir all the ingredients together in a small saucepan and bring to a boil over medium heat. Boil, stirring occasionally, until the sauce is reduced by about half and thick enough to lightly coat a spoon, about 10 minutes. Cool before using. The glaze will keep in the refrigerator for up to two months.

Use the teriyaki glaze for just about anything you broil or grill. A few basic guidelines:

  • Marinate seafood for 3 to 4 hours. If you have fish fillets with the skin on (like the black cod in the photo above) Pour a thin layer of teriyaki onto a plate large enough to hold the fillets in one layer. Cover and refrigerate for about 3 hours. Flip and marinate the skin side for another hour or so before grilling.
  • For small, quick-cooking foods (shrimp, boneless chicken breast kabobs, chunks of bell pepper or red onion, halved cremini mushrooms, etc, Put the item into a Ziploc bag, pour in enough marinade to lightly coat everything. Squish the marinade around gently so everything is coated. 4 hours or so will do it for these items.
  • Bigger foods, like bone in chicken or pork chops, can take up to a day. Lay them out on a plate—like the fish fillets—if you have only 1 or 2 or put large amounts into a gallon-size Ziploc. Either way, turn them over or squish the bag around several times while they’re marinating.
  • Teriyaki contains sugar and will burn if you grill/broil using high heat. Cut the heat down a notch from your usual. Some charring here and there is fine, even tasty, but a singed fish fillet is not a pretty thing.