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Author Notes: If you want to add a little oomph to your backyard teriyaki, try drizzling or brushing on a little of this glaze after your teriyaki is done. It's an umami bomb, and will take your teriyaki to the next level. Courtesy of celebrity chef, Sam Choy, whom Emeril has named the "Godfather of Hawaiian Cuisine". —JohnL
Serves 4-6 or more
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Combine all ingredients except cornstarch mixture in a small saucepan and bring to a boil. Turn heat down to a simmer, give the cornstarch water a stir to blend smoothly, and stir it into the simmering sauce. Stir until thickened.
- This is pure gold to have at the ready in your fridge when you need something to glam up a piece of plain grilled salmon. You will come up with many uses for it. I think Sam's food is often like Trader Vic's, perhaps not always strictly "authentic", but no matter. His Special Teriyaki Glaze is utterly delicious.
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