Karl’s Teriyaki Sauce/ Marinade

This sauce goes well with any meat and many vegetables. If you leave out the cornstarch it is also a good marinade. This is my variation of the sauce my mother, Claudia, used in the 1950’s.

Karl’s Apple Wood Smoked Teriyaki Tri-tip

Karl’s Teriyaki Sauce/ Marinade

Ingredients

½ cup low sodium soy sauce
¼ cup mirin
¼ cup sake
2 Tbs. rice vinegar
2 Tbs. fresh grated ginger
2 Tbs. sugar

1 tsp. corn starch mixed into 1 Tbs. water

Directions

1. Mix the marinade ingredients (soy sauce, mirin, sake, vinegar, ginger, and sugar) in a small pot.

2. Bring the pot to a boil. Reduce the heat and simmer for five minutes.

Tip: You want at least a half cup of sauce. If you are using it as a marinade and the meat has soaked up too much, add a bit more soy sauce and mirin.

Note: You may add mushrooms or mushroom trimmings to give the sauce an umami boost. If you have used the sauce as a marinade you will need to remove the meat juices from the sauce. When you heat the sauce, the juices from the meat will coagulate. Use a strainer and a coffee filter to remove the solids from the teriyaki sauce.

3. Mix a teaspoon of cornstarch into a tablespoon of water and add it to the pot. Re-heat the sauce just enough to thicken it.

4. Brush the sauce on chicken, fish, beef or steamed vegetables and enjoy.