By Judyrae Kruse
Herald Columnist
Not absolutely always, but more frustratingly often than hope would have it, our homemade takeoffs on an incredibly delicious dressing, marinade, sauce, spread or topping, so totally terrific when made in some kitchen other than our own, fall far, far
short of the mark.
That all-so-important whatever it might be just never “gets there.”
Snohomish reader Susan Bell hit that nail square on the head in the June 24 Forum column, when she told us, “I’m looking for a good homemade teriyaki-style sauce similar to what area Asian restaurants use that I can use for chicken, pork and beef. I’ve made several attempts to doctor bottled teriyaki sauce with mirin, garlic, ginger and the like, but I am just not satisfied with my results — I’ve added sugar, honey, etc., but it’s still too bitter. Can anyone out there help?”
Yes, of course, starting with Everett cook Kathleen Pehl’s try-this approach for teriyaki sauce, about which she mentions: “To the following basic recipe, I’ve also added fresh ginger and garlic with success, but be careful to add it toward the end and to use fresh garlic that has no green sprout in the middle, as both the ginger and garlic can contribute to the bitterness.”
Next, Bonnie Drake of Arlington says, “Everyone was so kind, providing assistance for me when I was in need of a good chicken chili recipe. Here is a teriyaki recipe for Susan Bell. I like to use this recipe on chicken thighs and flank steaks.”
And last but not least, Susan Ronning over there in Freeland writes, “As a longtime reader and occasional contributor, I would like to suggest to Susan Bell that she try using bottled hoisin sauce from any grocery store or Asian market as her teriyaki sauce base.
“She can embellish the hoisin sauce to her liking, using anything from crushed pineapple, crushed ginger, crushed garlic and my favorite, hot chili oil (crushed red chili flakes infused in vegetable oil).”
Ah, but before we rush off to the grocery store or out to the kitchen, Susan makes us an offer I can’t possibly believe anyone could resist: “I have a great recipe for a teriyaki marinade, too,” she says, “if there’s interest in it.”
Make that a big YES, please, Susan. We Forum cooks would love it if you are willing to share your how-to with us.
To make the process easier for Susan (or anyone else out there who might not know exactly how to get in touch with the Forum), just write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address and telephone number with area code.
That said, I say it’s time to try:
Kathleen’s teriyaki sauce
1/2 cup soy sauce
1/2 cup dry sake
4 tablespoons mirin or sweet sake
3 tablespoons sugar
Sprinkle of red pepper flakes
Slurry: 1 tablespoon cornstarch dissolved in 3 tablespoons cold water
In a saucepan, combine the soy sauce, dry sake, mirin or sweet sake, sugar and pepper flakes; bring to a gentle boil, stirring constantly to dissolve the sugar. Add the slurry and stir immediately to combine. Bring back to a boil to thicken the sauce, stirring, then reduce heat to low and keep warm until needed for your stir-fry or meat is finished cooking/ready for the sauce.
Bonnie’s teriyaki marinade and sauce
3/4 cup Mr. Yoshida’s original gourmet sweet-and-savory sauce
1/4 cup soy sauce
1 tablespoon red wine or red wine vinegar
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
3 cloves garlic, pressed
1/2 teaspoon crushed red pepper flakes
In a small mixing bowl, combine the sauces, wine or vinegar, sesame oil, ginger, garlic and pepper flakes; mix well. Add to chicken, beef or pork, cover, refrigerate and marinate overnight.
The next Forum will appear in Friday’s comics pages.
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