Sunday, January 16, 2011
When making a one-pan rice dish, I often make a quick homemade teriyaki glaze to go with it (as seen here):
The "recipe" is *very* simple... and have you checked out the price of the store bought stuff lately?! It's great for travelling because you don't have to refrigerate the opened bottle (as with the store bought)... you can make it as you need it.
The basic recipe goes something like this:
1/2 cup soy sauce(we like the low sodium variety)
1/2 cup sugar
1 small garlic clove, minced (or more if you like)
2 tsp vegetable or sesame oil (I use an extra light olive oil)
3/4 to 2 tsp ground ginger (I use 1 tsp usually)
1/2 to 1-1/2 Tbsp red wine vinegar (*optional* - I sometimes use 1/2 Tbsp)
corn starch (optional)
Stir all ingredients together (except corn starch), while slowly heating to a boil over medium heat. When the sauce has come to a boil the sugar should be completely dissolved. If you'd like a thicker sauce, add a little corn starch (a pinch at a time) until you reach the desired consistency.
After you make it a few times, you'll know exactly what flavors (and amounts) taste best to you! You really can't go wrong and it only takes minutes... so give it a try!
This sauce makes an excellent marinade too!