I was given the recipe for this versatile sauce from a sweet mom, I was privileged to meet a couple years ago, of all places by the pool while vacationing in Costa Rica! She was born and raised in Singapore. We became fast friends because of our love for food. It doesn’t take me long to pry out of someone whether they are a foodie or not. I need to be careful, when I get yackin’ about food, because kids could drown!
We emailed back and forth for a while but we have not been in touch in a while. I asked her for this recipe and like a forgotten treasure it appeared in my inbox some weeks later! Cecilia thanks for this recipe if you are out there reading!
I have tripled the recipe and in doing that tweaked it a little bit. You can make it ahead and store in the frig. I think it would even be a nice gift, if you bottled it up. I use it in my egg rolls if I happen to have some on hand.
These three are buds….see them leaning in tight for the close-up.
Homemade Teriyaki Sauce
1/3 cup Sake (Japanese wine, can be found in the vino section of your grocery store)
2/3 cup soy sauce
2/3 cup Mirin (a rice wine found in the Asian section of the grocery store)
1/3 cup plus 1 tablespoon sugar
2 cloves of garlic finely minced
1 teaspoon minced fresh ginger or 1/4 teaspoon dry ground ginger
mix all ingredients together in a sauce pan bring to boil, then turn heat to low and let simmer for 20-30minutes. Sauce will thicken up as it cools. Store in refrigerator for up to 6 weeks.
This night I marinated Mahi-Mahi in it for 30 minutes then put the filets in a 400 degree oven for 12- 14 minutes. I served it with sticky jasmine rice and steamed sugar snap peas.
You can marinate almost anything in this sauce. Steaks are especially good, but you need to marinate for at least 24 hours 48 is BEST!
Remember never be afraid to ask someone for a recipe….what’s the worst that could happen? They say, “NO!” and you stick your tongue out at them and say “na na nana poo poo!”
Hope you enjoy this one!