I made my own teriyaki sauce after noticing that the bottled sauce generally has sugar or corn syrup as the #1 ingredient. This simple to make sauce has a little bit of brown sugar, but gets its flavor from the ginger, garlic and Mirin cooking sake (SAH- kay).
1 Tb corn starch
1 Tb tap water
1/2 cup soy sauce
1/2 cup Mirin
3 Tb brown sugar
1/4 tsp ginger powder
4 cloves garlic, smashed in a molcajete or mortar and pestle, and finely minced to make 1 Tb
2 inch piece of ginger, finely minced to make 1 TB
Whisk cornstarch and water together, then whisk in soy sauce, Mirin, ginger powder and brown sugar. Add fresh garlic and ginger. Heat to boiling, whisking constantly, then simmer for a few minutes until thick.
For chicken teriyaki: I’ve made this in the frying pan and barbecued, depending on the weather.
Pan cooked teriyaki:
Slice chicken breast and slice one onion. Heat pan with 1 Tb of canola oil. Add onions and chicken and teriyaki sauce. Bring to a boil, then let simmer for about 20 minutes until onions are soft and chicken is tender. Serve with rice and sprinkle with sesame seeds.
Cut off excess fat. Rinse and pat dry with paper towels. Place in on a large plate. Pour canola oil over breasts and spread it over both sides with your hands. Place breasts on hot grill and cook for approximately 10 minutes on each side until done. Brush teriyaki sauce on one side of chicken and put that side down on the grill. Reduce flame to low. Cook for 5 minutes. Brush other side of chicken with teriyaki, flip chicken to that side, and cook on low for another 5 minutes. Plate the chicken and pour a bit more sauce over it.
Use 3 salmon steaks or 1 1/2 lb filet:
Marinade salmon in 1 cup Mirin for 15 minutes
Place on hot grill. Cook for 2-4 minutes, depending on thickness of salmon piece. Turn to other side and cook for another 2-4 minutes. Brush teriyaki sauce on one side of salmon, turn down flame, and cook for one minute, repeating for the other side.
Plate, then pour a bit more sauce over salmon.