Delicious Teriyaki Sauce for Sushi - Coy Sushi Recipes

Delicious Teriyaki Sauce for Sushi - Coy Sushi Recipes

Ingredients:

Fresh ginger
1 clove of garlic
1 teaspoon of sesame seed oil
2 teaspoons of olive oil
1/4 cup (50 g) of packed brown sugar
5 ounces (150 ml) of soy sauce
5 ounces (150 ml) of mirin
4 teaspoons (20 ml) of sake
Toasted sesame seeds, optional

Step 1: Cut the ginger and garlic. Take the stem of fresh ginger and cut a small slice. Cut the sides away from the ginger so the peel is removed. You should end up with one piece of ginger that's 1 or 2 centimeters long. Remove the peel from one clove of fresh garlic and slice one piece that's also 1 or 2 centimeters in size.

Step 2: Heat oil in a pan. Place a small saucepan on the stove and add 1 teaspoon of sesame seed oil and 2 teaspoons of olive oil. Turn the heat on to medium and let the oils heat up.

Step 3: Saute the garlic and ginger. Add the fresh ginger and garlic to the warmed oil and let them saute for a few minutes. You should hear the ginger and garlic sizzle as they cook.

Step 4: Add the brown sugar and liquids. Add 1/4 cup (50 g) of packed brown sugar to the saucepan and let it cook until the sugar melts. Add your liquid ingredients and stir the sauce over medium heat. You'll need to add:
5 ounces (150 ml) of soy sauce
5 ounces (150 ml) of mirin
4 teaspoons (50 ml) of sake

Step 5: Reduce the teriyaki sauce. Your sugar may harden at the bottom of the pan. Keep cooking the sauce over medium heat while you stir and the sugar will dissolve. Turn the heat to low and let it cook another 15 to 20 minutes. This will help some of the liquid evaporate out. Your thin teriyaki sauce is now ready to use.

If you'd like to thicken the teriyaki sauce, place half the teriyaki sauce into a very small pan. Cook the sauce over medium heat and stir it occasionally until it's as thick as you'd like. Stir in a handful of toasted sesame seeds and serve it.

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