About This Recipe
I have a confession. I love mall Chinese and Japanese food. I realize how blasphemous this might seem to my fellow foodies but it is one guilty pleasure I truly enjoy. One day I was eating Sarku in the mall when I came to the conclusion that I needed a recipe for teriyaki sauce. After all, I have never had a bottled teriyaki sauce that didn’t taste like slightly different soy sauce. After experimenting the in kitchen and a bit of research I came up with this. Turns out that store bottled teriyaki sauce is an ingredient in making the sauce I know and love.
1/2 Cup Chicken Stock
1/2 Cup and a half a Tablespoon Vegetable Stock
1/4 Cup Beef Stock
1/4 Cup Soy Sauce
1/4 Cup and a half a Tablespoon Teriyaki Sauce (store-bought kind)
1 Tablespoon Mirin
1 Tablespoon Rice Vinegar
1 Teaspoon Ground Ginger
1/4 cup and a Tablespoon Brown Sugar
1 Tablespoon Saki
1 Tablespoon Cornstarch
Notes: This recipe works best when you make the different stocks from scratch. Of course most people do not have the time for this but I wanted to point it out.
Estimated Cooking and Prep Time: About 30 minutes
Servings: 4 – 6 depending on how much sauce you like
Combine all of the ingredients except half a tablespoon teriyaki sauce, half a tablespoon vegetable stock, and the cornstarch into a sauce pot. Whisk them together on medium.
Combine the rest of the teriyaki sauce, vegetable stock, and cornstarch in a small bowl (to make a slurry) and whisk together. This slurry will thicken the sauce a bit. This part of the recipe can be halved or double to make it more or less thick.
Bring the sauce to a boil and then back to a simmer.
Once the pot is simmering again, pour the slurry into the sauce and whisk. Bring it back to a boil and back to a simmer again. Let sit for 5 to 10 minutes. Enjoy!