Teriyaki Sauce

PHOTOGRAPHY BY MIEKO HORIKOSHI

At the edible Hawaiian Islands test kitchen we often open our own refrigerator for inspiration. In past issues we have been inspired to make our own basic condiments such as butter, mayonnaise, mustard, and ketchup. How could we have overlooked the most popular condiment in Hawaii — teriyaki sauce? Teriyaki sauce originates in Japan. The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content, and yaki which refers to the cooking method of grilling or broiling. Like most recipes you can adjust some of the ingredients to suit your taste.

INGREDIENTS:

¾ cup soy sauce (for gluten-free use Tamari)
½ cup cane sugar
½ teaspoon fresh ginger, peeled and grated
2 medium garlic cloves, minced
2 green onions, minced fine
2 tablespoons mirin
½ teaspoon arrowroot

METHOD:

In a small saucepan combine all ingredients except arrowroot. Heat on medium low. Wisk in arrowroot until lumps are gone. Bring sauce to a boil, whisk and reduce to ¾ cup. Sauce will turn into a syrupy glaze. Use immediately, or allow to cool and store in a glass jar in the refrigerator for up to 3 weeks.