A couple of weeks ago, I wanted to make some chicken teriyaki for dinner. I was still in the whole phase where I wanted to cook everything in soy sauce, ginger and rice wine. (Like my previous post on Chinese Steamed Chicken) I was so obsessed with those flavors that I even had dreams about it. While shopping at the grocery store, my eyes were hooked on some gorgeous salmon fillets and just like that I canceled my chicken idea and new plan, we’re having salmon! I also grab a bottle of ready-made teriyaki sauce in hopes to speed up the cooking process but when i tried the sauce and I was so disappointed. It tasted really bad. It didn’t even taste like teriyaki.
But, lucky for me I had all the ingredients I need to make my own teriyaki sauce. It turns out; all I needed was just five simple ingredients to achieve a good teriyaki sauce. All you need is some good quality soy sauce (I recommend using Kikkoman brand), fresh ginger, sugar, rice wine or sake and cornstarch to thicken it. You can obviously substitute the salmon for just about anything you want. Serve it warm over rice or noodles.
1 tablespoon cornstarch
1 tablespoon cold water
3/4 cup white sugar
3/4 cup soy sauce
2 tablespoon rice wine or sake
2 tablespoon fresh ginger, minced
Combine all the ingredients in a small sauce pan over medium heat. Stir the mixture well. Then, bring it to a boil and then reduce the heat to low and allow it to simmer, continue to stir the sauce until it starts to thicken and bubbles. Remove the sauce from the heat and let it cool completely. You can store the sauce in a clean bottle or container and keep it refrigerated until ready to use.
To make the Salmon Teriyaki
Use half of the sauce to marinade the salmon for an hour or overnight in the fridge. When you’re ready to cook, pan sear the salmon over medium heat until you’ve achieve good caramelization for about 2 minutes. Now, transfer the salmon to the oven and allow it bake in a 350 degree preheated oven for 15 minutes or until the salmon is cooked. Brush some teriyaki sauce over the salmon and sprinkle the top with some toasted sesame seed if desire and serve it warm.