Homemade Teriyaki Sauce with Chicken and Salmon

8m
Serves 1
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Directions

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