Maple Teriyaki with Ginger & Garlic
| This maple version of a classic teriyaki sauce is a wonderful sauce to make in large batches and store vacuum packed in the fridge for whenever the mood strikes. It’s perfect for all varieties of foods from all meats and fish to vegetables and beyond! |
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Ingredients: • 1 cup stock, homemade or favorite brand, chicken, pork, beef etc. • 1/2 cup soy sauce • 2 tablespoons mirin • 2 tablespoons sake • 7 tablespoons maple sugar • 1 chunk ginger, fresh, about the size of your thumb, peeled and gently crushed • 3 large garlic cloves, peeled and lightly crushed |
| Directions: 1. In a medium sized, non-reactive, heavy bottomed sauce pan bring the stock, soy sauce, maple sugar, mirin, sake, ginger and garlic to a boil over high heat stirring to dissolve the maple sugar. 2. Reduce the heat to moderate and simmer until the teriyaki sauce is reduced to 1/2 cup and syrupy, about 20 minutes or so. 3. Using tongs or a fine mesh strainer remove the ginger and garlic. 4. Remove from the heat and use as needed. |
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