Thick, rich, sweet and salty—it’s everything you’ll find in a teriyaki sauce. But it may not be the syrupy bottled sauce you’re used to. I’m using a traditional Japanese recipe for the sauce used to baste some type of meat, like chicken, as it is cooked over high heat to create a succulent, flavorful dish. This sauce, whether you use it for basting or as a sauce for a rice bowl, only uses four ingredients and requires very little prep, but produces a rich, deeply flavorful sauce full of both bright and salty notes. It’s really unlike anything you’ve tried from a bottle!…
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