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teriyaki-sauce

This teriyaki sauce is not your traditional Japanese creation. This is more of a fusion of flavors and influences coming together to absolutely blow your mind. I will use this for dressing a plate, for painting on some grilled chicken to get a nice sticky coating, to enhance a soup stock, or just about any stir-frying needs, this is a "gotta have" for us. The key to making this involves low-and-slow cooking to reduce down into that luscious, sticky, umami-bomb of flavor. I will gladly double, and sometimes even triple this to have on hand for multiple dishes or even as an added ingredient in other sauce or condiment making. For tangy, use rice vinegar. For more of a straight sweet flavor profile, use pineapple juice instead of the rice vinegar.

Ingredients

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