Several days ago, a friend of Jan’s (Jennifer Anderson) gave her three yuzu to pass on to me. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange. It is the key ingredient in authentic Japanese ponzu sauce. Having turned this bounty into ponzu sauce it seemed clear to me that salmon teriyaki would be a good use for it. Steamed rice and pickled vegetables are the obvious go-together for a weekend Japanese meal.
Tag Archives: teriyaki sauce
Eilene is having friends over tonight and one of them is a picky eater. If it is not Vietnamese or sweet she will not like it. I would make pho, but it takes a long time to make the stock. Jan suggested that she would like chicken teriyaki.
When I was leaving home as a youth, this is one of the first recipes I copied out of my mother’s card file. When Dad returned from Japan in the early ‘50s, he brought back a love of all things Japanese and many Japanese recipes. Mother was making chicken teriyaki when it was still an exotic foreign food in California. When most American families were getting hamburgers and hotdogs, we were getting chicken teriyaki and rice once a week. This is one of the comfort foods of my youth.
Jan and Eilene have been on me to make meals are less heavy on the meat and starch. They want more vegetables. A simple green salad though is so boring.
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.
I had a craving for teriyaki salmon, but since it is a weekday I did not want to fire up the barbeque. Broiling in the oven is the obvious solution. This idea was met with cheers from my family. Steamed rice and pickled vegetables are the obvious go-together for a weekday Japanese meal.