Teriyaki sauce

Ingredients for 4 servings:

• 100 ml soy sauce, Japanese
• 100 g brown cane sugar
• 3 tbsp mirin
• 1 tbsp rice vinegar (alternatively mild white wine vinegar)
• 1 tbsp sake (alternatively dry white wine)
• 1 clove(s) garlic, fresh, finely sliced
• 1 piece(s) ginger, hazelnut-sized, finely sliced
• 1 tsp, heaped nutritional yeast (omit if not available)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

for the Asian touch – in Fiefhusen adaptation

Place all ingredients in a pot and bring to a boil briefly, stirring frequently. Then reduce the heat to a gentle simmer. Keep an eye on the teriyaki sauce and stir frequently. Reduce until reduced by about half. Strain the garlic and ginger through a fine sieve. Pour the sauce into a screw-top jar or bottle. Disinfect the container and lid with boiling water beforehand. Due to its high sugar and salt content, the teriyaki sauce will easily keep for several months in the refrigerator. The sauce is fantastic for Asian dishes; for example, to brush on tender chicken, beef, or shrimp after cooking. I also always use it to marinate my steaks, which then develop a wonderfully caramelized surface and a great flavor after grilling/frying.