Homemade Teriyaki Sauce with Chicken and Salmon

8 mins
Serves 1
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Directions

  1. 1Finely chop 3 cloves of garlic and a piece of ginger.
  2. 2Finely chop 3 cloves of garlic and a piece of ginger.
  3. 3Finely chop 3 cloves of garlic and a piece of ginger.
  4. 4Heat 3 tablespoons of peanut oil in a pan.
  5. 5Heat 3 tablespoons of peanut oil in a pan.
  6. 6Heat 3 tablespoons of peanut oil in a pan.
  7. 7Add the chopped garlic and ginger to the pan and stir until the aroma is released.
  8. 8Add the chopped garlic and ginger to the pan and stir until the aroma is released.
  9. 9Add the chopped garlic and ginger to the pan and stir until the aroma is released.
  10. 10Add a cup of cane sugar and a cup of low sodium soy sauce.
  11. 11Add a cup of cane sugar and a cup of low sodium soy sauce.
  12. 12Add a cup of cane sugar and a cup of low sodium soy sauce.
  13. 13Mix well and let the sugar dissolve.
  14. 14Mix well and let the sugar dissolve.
  15. 15Mix well and let the sugar dissolve.
  16. 16Add 2 tablespoons of rice wine vinegar and 2 teaspoons of sesame oil.
  17. 17Add 2 tablespoons of rice wine vinegar and 2 teaspoons of sesame oil.
  18. 18Add 2 tablespoons of rice wine vinegar and 2 teaspoons of sesame oil.
  19. 19In a small bowl, mix 3 tablespoons of cornstarch and 3 tablespoons of water until smooth.
  20. 20In a small bowl, mix 3 tablespoons of cornstarch and 3 tablespoons of water until smooth.
  21. 21In a small bowl, mix 3 tablespoons of cornstarch and 3 tablespoons of water until smooth.
  22. 22Add the cornstarch mixture to the sauce and stir until it thickens into a syrupy consistency. It will take about 5 minutes.
  23. 23Add the cornstarch mixture to the sauce and stir until it thickens into a syrupy consistency. It will take about 5 minutes.
  24. 24Add the cornstarch mixture to the sauce and stir until it thickens into a syrupy consistency. It will take about 5 minutes.
  25. 25Store the teriyaki sauce in a mason jar in the fridge.
  26. 26Store the teriyaki sauce in a mason jar in the fridge.
  27. 27Store the teriyaki sauce in a mason jar in the fridge.
  28. 28Cut the chicken into small pieces and skewer them onto wet bamboo skewers.
  29. 29Cut the chicken into small pieces and skewer them onto wet bamboo skewers.
  30. 30Cut the chicken into small pieces and skewer them onto wet bamboo skewers.
  31. 31Season with salt and pepper.
  32. 32Season with salt and pepper.
  33. 33Season with salt and pepper.
  34. 34Heat up a cast iron plate on a grill, drizzle some oil, fry the chili peppers, and fry the spring onions.
  35. 35Heat up a cast iron plate on a grill, drizzle some oil, fry the chili peppers, and fry the spring onions.
  36. 36Heat up a cast iron plate on a grill, drizzle some oil, fry the chili peppers, and fry the spring onions.
  37. 37Grill the chicken until caramelized, then brush with the teriyaki sauce.
  38. 38Grill the chicken until caramelized, then brush with the teriyaki sauce.
  39. 39Grill the chicken until caramelized, then brush with the teriyaki sauce.
  40. 40Season a salmon fillet with salt and pepper. Place it on the grill over indirect heat.
  41. 41Season a salmon fillet with salt and pepper. Place it on the grill over indirect heat.
  42. 42Season a salmon fillet with salt and pepper. Place it on the grill over indirect heat.
  43. 43Load the smoker tray with beach wood chips and place it in the grill, lighting the burner beneath it to create smoke.
  44. 44Load the smoker tray with beach wood chips and place it in the grill, lighting the burner beneath it to create smoke.
  45. 45Load the smoker tray with beach wood chips and place it in the grill, lighting the burner beneath it to create smoke.
  46. 46Baste the salmon with the teriyaki sauce during the last 10 to 15 minutes of cooking.
  47. 47Baste the salmon with the teriyaki sauce during the last 10 to 15 minutes of cooking.
  48. 48Baste the salmon with the teriyaki sauce during the last 10 to 15 minutes of cooking.
  49. 49Garnish the cooked salmon with furikake, sesame seeds and seaweed.
  50. 50Garnish the cooked salmon with furikake, sesame seeds and seaweed.
  51. 51Garnish the cooked salmon with furikake, sesame seeds and seaweed.

Ingredients

  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 piece ginger
  • 1 piece ginger
  • 1 piece ginger
  • 3 tablespoons peanut oil
  • 3 tablespoons peanut oil
  • 3 tablespoons peanut oil
  • 1 cup cane sugar
  • 1 cup cane sugar
  • 1 cup cane sugar
  • 1 cup low sodium soy sauce
  • 1 cup low sodium soy sauce
  • 1 cup low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 3 tablespoons corn starch
  • 3 tablespoons corn starch
  • 3 tablespoons corn starch
  • 3 tablespoons water
  • 3 tablespoons water
  • 3 tablespoons water
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 red chili peppers
  • 1 red chili peppers
  • 1 red chili peppers
  • 1 spring onions
  • 1 spring onions
  • 1 spring onions
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 seaweed
  • 1 seaweed
  • 1 seaweed
  • 1 chicken
  • 1 chicken
  • 1 chicken
  • 1 salmon fillet
  • 1 salmon fillet
  • 1 salmon fillet
  • 1 beach wood chips
  • 1 beach wood chips
  • 1 beach wood chips

Equipment

knifecutting boardskottelbraai panwooden spoonwhisksmall bowlmason jarNapoleon grillcast iron platebbq brush