Mastering teriyaki sauce with five great recipes
If you’re still using teriyaki sauce from a bottle, you’re doing it all wrong.
And you’re depriving yourself of the awesomeness that is homemade teriyaki.
I didn’t set out to master DIY teriyaki sauce, but my 11-year-old suddenly started craving the stuff. Not even sure where he ate it that it was so good to inspire almost nightly requests for it.
But knowing how simple this potent sweet-savoury sauce is to make, I refused to buy it. It took a few attempts, but eventually I nailed an incredibly versatile and delicious version.
And by versatile, I mean I slather it on whatever protein I have on hand — chicken, steak, pork or salmon.
I’ve included the basic recipe for the sauce, as well as instructions for using it on each of those dishes.
Then, just for fun, I added a slow cooker version of the chicken recipe that practically cooks itself.
Teriyaki Sauce MAKES 1 CUP
¼ cup water
¼ cup low-sodium soy sauce
¼ cup seasoned rice vinegar
¼ cup sugar
1 tablespoon sesame oil
2 teaspoons Sriracha (or other hot sauce)
1 tsp garlic powder
1 tsp ground ginger
Start to finish: 5 minutes In a medium bowl, combine all ingredients and whisk until the sugar is dissolved.
Chicken: Slice boneless, skinless chicken breasts into thin strips. Add them to the sauce, then refrigerate up to 24 hours. When ready to cook, set a wire rack over a rimmed baking sheet. Coat the rack with cooking spray. Arrange the chicken strips in an even layer on the rack, then set under the broiler on the oven’s middle shelf for 3 to 5 minutes, or until just starting to brown. Flip the chicken pieces, then cook for another 3 to 5 minutes.
Meanwhile, pour the marinade into a small saucepan over medium-high and boil for 3 minutes. When the chicken comes out of the oven, drizzle the boiled marinade over the pieces.
Pork: Substitute pork tenderloin, similarly sliced, for the chicken breasts above and follow the same method.
Steak: Cut a 1½-pound flank steak against the grain into thin strips. Add to the teriyaki sauce and refrigerate for up to 24 hours.
When ready to cook, heat a large skillet over medium-high.
Add a couple tablespoons of canola, vegetable or sesame oil.
When the oil is hot, use tongs or a fork to remove the steak from the marinade and add to the skillet.
Cook for 2 to 4 minutes. You want it barely cooked.
Add the marinade to the pan and bring to a simmer. Cook for another 1 to 2 minutes.
Serve the steak and sauce over rice or noodles.
Salmon: Arrange four salmon fillets on a foil-lined rimmed bak- ing sheet. Brush each liberally with teriyaki sauce. Broil on the oven’s middle shelf for 1 to 2 minutes, then brush with additional teriyaki.
Repeat this process three or four times, or until the salmon is just cooked and well glazed, a total of about 6 to 8 minutes under the broiler.
Garnish with chopped scallions, sesame seeds or both.
Nutrition information per tablespoon: 20 calories; 10 calories from fat (50 per cent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 210 mg sodium; 4 g carbohydrate; 0 g fibre; 3 g sugar; 0 g protein.
Slow Cooker Chicken Teriyaki with Carrots
SERVINGS: 6
3 pounds boneless, skinless chicken breasts
¼ cup all-purpose flour
2 tablespoons canola oil
1 tbsp butter
1 pound carrots, trimmed and cut into
2-inch chunks
1 large yellow onion, roughly chopped
¼ cup water
¼ cup low-sodium soy sauce
¼ cup seasoned rice vinegar
¼ cup sugar
1 tbsp sesame oil
2 teaspoons Sriracha (or other hot sauce)
1 tsp garlic powder
1 tsp ground ginger
Cooked white or brown rice
Start to finish: 4 hours 20 minutes One at a time, dredge the chicken breasts through the flour to lightly coat. Shake off any excess.
In a large skillet over mediumhigh, heat the oil and butter until hot. Working in batches, briefly sear the chicken breasts on both sides just until lightly browned, about two minutes. Transfer the chicken to a 4-quart or larger slow cooker. Add the carrots and onion. In a small bowl, mix together the water, soy sauce, vinegar, sugar, sesame oil, Sriracha, garlic powder and ginger. Pour over the chicken and carrots, then stir to coat. Cook on high for 4 hours or low for 6 hours. Serve the chicken and carrots over rice.
Nutrition information per serving: 550 calories; 140 calories from fat (25 per cent of total calories); 15 g fat (3.5 g saturated; 0 g trans fats); 170 mg cholesterol; 710 mg sodium; 46 g carbohydrate; 3 g fibre; 13 g sugar; 56 g protein.