AANHPI Heritage Month Cookbook: Teriyaki Sauce/Marinade
This is our family teriyaki recipe, one of a handful of recipes that I got from my mother-in-law so that I could make my kids their favorites. It is super easy to make, adaptable to the protein of your choice, and very forgiving. It is the perfect comfort food; it is best served with steamed rice and eaten with people you love.
Equal parts sugar and soy sauce (3/4 cup each will work for about 1 1/2 lbs of chicken, beef, or fish, which serves about 4 people), add splash apple juice, sherry, or sesame oil per your preference. How to prepare:
- Chicken: marinate chicken wings or chicken legs and thighs overnight. Heat over to 400. Line sheet pans with 2 layers of foil and spray top layer with canola oil. Put chicken pieces on foil and bake for 15-20 minutes. At that point, you can either (1) swap out the top layer of foil (so that the marinade doesn’t burn), turn chicken pieces, and bake for another 20-25 minutes, turning again mid-way through, until golden brown and cooked through or (2) finish on the grill over indirect heat. Add sesame seeds on top if you want to be fancy. Serve with steamed rice.
- Beef: either pan sear or grill sirloin or flat iron steak to medium per 4 people. In the meantime, cook down teriyaki sauce on stovetop until slightly reduced, about 8-10 minutes on medium heat. After steak is cooked, let it rest for 5 minutes before slicing against the grain, putting in a dish, and pouring teriyaki sauce over it. Serve with steamed rice.
- Salmon: bake salmon filets at 400 in an oiled, shallow baking dish for about 15 minutes until barely done. While salmon is in the oven, cook down teriyaki sauce on stovetop until slightly reduced, about 8-10 minutes on medium heat. Add the sauce to the hot pan and let rest for 5 minutes. Add fresh sprigs of cilantro if you want to be fancy. Serve with steamed rice.