Homemade Teriyaki Sauce with Chicken and Salmon
Directions
- 1Finely chop 3 cloves of garlic and a piece of ginger.
- 2Heat 3 tablespoons of peanut oil in a pan.
- 3Add the chopped garlic and ginger to the pan and stir until the aroma is released.
- 4Add a cup of cane sugar and a cup of low sodium soy sauce.
- 5Mix well and let the sugar dissolve.
- 6Add 2 tablespoons of rice wine vinegar and 2 teaspoons of sesame oil.
- 7In a small bowl, mix 3 tablespoons of cornstarch and 3 tablespoons of water until smooth.
- 8Add the cornstarch mixture to the sauce and stir until it thickens into a syrupy consistency. It will take about 5 minutes.
- 9Store the teriyaki sauce in a mason jar in the fridge.
- 10Cut the chicken into small pieces and skewer them onto wet bamboo skewers.
- 11Season with salt and pepper.
- 12Heat up a cast iron plate on a grill, drizzle some oil, fry the chili peppers, and fry the spring onions.
- 13Grill the chicken until caramelized, then brush with the teriyaki sauce.
- 14Season a salmon fillet with salt and pepper. Place it on the grill over indirect heat.
- 15Load the smoker tray with beach wood chips and place it in the grill, lighting the burner beneath it to create smoke.
- 16Baste the salmon with the teriyaki sauce during the last 10 to 15 minutes of cooking.
- 17Garnish the cooked salmon with furikake, sesame seeds and seaweed.
Ingredients
- 3 cloves garlic
- 1 piece ginger
- 3 tablespoons peanut oil
- 1 cup cane sugar
- 1 cup low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 3 tablespoons corn starch
- 3 tablespoons water
- 1 salt
- 1 pepper
- 1 red chili peppers
- 1 spring onions
- 1 sesame seeds
- 1 seaweed
- 1 chicken
- 1 salmon fillet
- 1 beach wood chips
Equipment
knifecutting boardskottelbraai panwooden spoonwhisksmall bowlmason jarNapoleon grillcast iron platebbq brush
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