Homemade Teriyaki Sauce



Poached Chicken With Teriyaki Sauce


Homemade Teriyaki Sauce Recipe

1 1/2 cups sake (one of those cute little bottles)
3/4 cup soy sauce
3/4 cup low sodium soy sauce
2-3 inch piece of ginger (to taste), unpeeled, roughly chopped
1 tablespoon vegetable oil
6 garlic cloves, thinly sliced
1 cup mirin
1 cup pineapple juice
1/2 cup rice vinegar
1/2 cup brown sugar
1/2 cup honey
2 teaspoons sesame oil
1-2 teaspoons sambal oelek (to taste)
1 bunch green onions, white and green parts, thinly sliced

Simmer sake, soy sauces, and ginger over medium heat until reduced by about half.  Strain and set aside.

Heat the vegetable oil in a large skillet over medium-low heat.  Add garlic and cook until softened, being careful not to let it brown.

Increase heat to medium, add mirin, and cook until the alcohol smell is gone. 

Add pineapple juice, rice vinegar, brown sugar, honey, sesame oil, and sambal oelek and simmer and stir until the brown sugar is completely dissolved.  Add the strained sake/soy/ginger mixture.  Add the green onions.  Continue cooking at a low boil until sauce is reduced by about half.

Use as a dipping sauce, glaze, or marinade.

Basic Asian Soup Base



Basic Asian Soup Base With Homemade Wontons, Shrimp, Mung Bean Sprouts, Green Onions, Cilantro, And A Sprinkle of Chili Oil


Here's a good base for making all kinds of Asian soups.  This is not authentic to any specific Asian cuisine, just a nicely balanced mixture that I really like.  Make the basic broth, then add whatever veggies, proteins, and noodles you prefer.  The proportions in this recipe are for broth to use when making soup for immediate consumption.

This recipe also freezes well.  If you're preparing this to freeze for later use, make it very concentrated in order to conserve freezer space.  Use the same amount of water, but triple the proportions of the other ingredients.  When you thaw and prepare the frozen soup, dilute it with three parts water (or to taste).

Basic Asian Soup Base Recipe

(Makes 2-3 entree portions, 4-6 starter portions)

3 quarts water
2 6-inch pieces lemongrass, bruised well with dull side of knife and cut in half lengthwise
6 green onions
2-inch knob of ginger, unpeeled, sliced
9 garlic cloves, unpeeled, crushed
1 or 2 Thai bird chiles (to taste), cut in half lengthwise
1 bunch of cilantro or stem ends from 2 bunches of cilantro
a few basil leaves
a couple of kaffir lime leaves *
5 white peppercorns
1/4 cup fish sauce
 
* Kaffir lime leaves can be hard to find.  I found kaffir limes at Central Market a while back, bought a bunch of them, juiced them, and froze the juice in an ice cube tray.  I used one kaffir lime juice ice cube for this recipe.  You could also substitute the juice of 1/2 to 1 regular lime.
 
Bring all ingredients to a boil, then reduce to a simmer and simmer at least one hour.  Strain through a fine mesh sieve to remove solid ingredients.