Spicy Teriyaki Sauce
The year 2013 is quickly coming to a close and I wanted stop and say hello and squeeze in one last recipe for the year. For so many dumb reasons, 2013 has not been the best year for me and frankly, I really look forward to a clean slate in 2014. You know, you just have to realize that some years are just like that. We’ve all had those years. Unfortunately, it is what it is. By late spring of this past year, I knew that I had to just had to put my head down, grit my teeth and push through it. And I did. It was hard. I endured a few bumps and bruises, spilled a few tears but I made it through 2013 in one piece and with my chin held high. This next year I plan on devoting more time to my blog, taking a much needed fly away tropical vacation with Bruce and most importantly, focus on simplifying my life. Oh, and I really would like to take a photography class… Sounds like a brilliant idea doesn’t it?
Last week, I was thinking about making a batch of teriyaki sauce for some grilled salmon that I wanted to prepare later on in the work week. This time, I wanted to prepare something different than the usual (but, delicious) teriyaki sauce that I make for my family. I wanted a sauce that was sweet, spicy and packed a bit of heat. My Spicy Teriyaki Sauce turned out to be just the ticket. It’s great drizzled over grilled chicken, fish, tofu or beef. For even more flavor, marinate your protein ingredients in the Spicy Teriyaki Sauce prior to tossing on the grill. Maybe even use it in stir fried vegetables or noodles. My Spicy Teriyaki Sauce is super simple to make and tastes delicious! With that said, I hope that you will have a wonderful and prosperous 2014! Enjoy! Tessa
Ingredients:
- 1 cup light soy sauce
- 1 cup sugar
- 1/2 cup mirin
- 3 tsp garlic paste
- 1 tsp ginger paste
- 2 Tbs corn starch
- 2 Tbs garlic chili sauce (or sambal oelek)
- 1 Tbs toasted sesame seeds
In a medium sized sauce pan whisk together all the ingredients. Taste the sauce and add more garlic chili sauce if desired. Place over medium low heat, cook for 30 minutes or so, stirring constantly. Remove from heat, let cool and pour in a clean airtight container. Store refrigerated for up two weeks. Makes about 2 cups.
