Have you ever had chicken teriyaki from a Sarku Japan inside a mall food court? Spoiler alert: it is borderlining obscenely delicious. When I first tried it when I was about eight-years-old I seriously thought I was the living definition of cultured.
While that could not have actually been father from the truth there is something to be said about a really good teriyaki sauce. It is a study in balancing sweet and savory, and when you make your own you get a fresh note from ginger and potentially some spice as well. It also turns out what once seemed like a culinary trip to a faraway land is made up of ingredients I keep in my pantry at all times.
Try this version with salmon like this recipe entails, or if you are feeling nostalgic for a trip to the mall you can always use this sauce recipe as a marinade for grilled chicken. The choice is yours, but either way Americanized Japanese food never felt so easy.
- 2 lbs salmon filets
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 2 tsp grated fresh ginger
- 1/4 cup water
- (optional for spicy teriyaki) 1 tsp sambal or sriracha
Combine all the ingredients except the salmon in a sauce pan over medium high heat. Cook until the sugar has dissolved and the sauce has thickened slightly, about three to fice minutes. Take off the heat and allow to cool.
If you like your salmon extra saucy separate and reserve about half of the sauce to pour over the top at the end. Pour the cooled sauce over the salmon and allow to marinade for 1 to 12 hours.
Preheat the oven to 375. Place the salmon on a foil lined baking sheet and spoon some marinade over the top. Cook for 10 minutes. Take the salmon out and spoon some more marinade over the top and cook for another five minutes. Spoon any reserved marinade over the top amd serve.