Teriyaki Sauce

Traditional teriyaki sauce uses only sake, soy sauce, and sugar, or honey. We are going to depart from the rules a little bit here, adding a couple of non-traditional ingredients.

• 0.5 cups soy sauce
• 0.5 cups mirin
• 2 Tbsp. honey
• 2 Tbsp. dark sesame oil
• 1 1" knob fresh ginger
• 3-4 cloves garlic
• 3 green onions or 1 shallott

Place the onion, garlic, and ginger in a mini food processor and give them a whirl (or you can just mince them by hand if you prefer).

You can warm the jar of honey in a bath of hot water if it makes it easier for you to mix it in.

Whisk everything together until the honey is dissolved.

Do use this the day you make it.

This is enough for 4 lbs. of chicken (or beef—this works well with a tri-tip, for example).

What I like to do is soak tri-tip or chicken thighs in this for a few hours then set the meat to cooking (either baking in a hot oven, over the coals on the barbecue, or on the rack of a rotisserie). While it's getting started, I boil the sauce quickly to reduce it by at least half, then use the thickened sauce to brush on the meat as it cooks.