After starting the main course in Thailand and then taking to a trip to Europe with the kielbasa and Dijon, we are back in the Far East – Japan.
I made a Teriyaki sauce that I used for marinating and dipping. If you do this, DO NOT REUSE THE SAUCE. Make two batches and use one for each, else you may be inviting problems. I decided to take boneless and skinless chicken thighs and each guest had 1/2 a thigh. It was delicious.
This is a very easy sauce to make. I’ve seen some recipes without the pineapple juice and can’t imagine making them as the juice adds both sweetness and flavor.
Giving the mirin a boil.
Adding the rest and cook.
Teriyaki Sauce and Marinade
Prep Time: 10 Min | Cook Time: 20 Min | Makes: 1 2/3 cups
- 2/3 cup mirin (Japanese sweet rice wine)
- 1 cup soy sauce
- 4 1/2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 sm can of pineapple juice
- 1/2 cup white corn syrup
- 7 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 dash red pepper flakes
1. Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, pineapple juice and corn syrup. Season with garlic, ginger, and pepper flakes; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.
Total Fat: 0.7g Cholesterol: 0mg Sodium: 1804mg Total Carbs: 18.2g Dietary Fiber: 0.4g Protein: 2.3g