Teriyaki Sauce
This is a traditional Japanese sauce for fish. I have made some changes to make the flavors stronger. This recipe is to make over five cups of sauce if you use it often, it will keep forever in the refrigerator.
4 cups soy sauce, use the best imported sauce found in large liter bottles in Chinese grocery stores. Do not use any made in the US.
1 cup sake, mirin or sherry (Taylors® New York Cream Sherry works well)
1 cup sugar
One whole bulb of garlic minced
one large fresh ginger root skin on shredded
1/4 cup water
1 cup peanut or soy bean oil
2 tablespoons corn starch.
Place soy sauce, sherry, sugar, garlic, oil and ginger in a tightly sealed pot and place on medium to low heat for two hours. Do not let it boil. Strain through a very fine sieve and place back in the pot under medium heat. Mix the water with the corn starch and dissolve the starch completely add to mixture slowly while constantly stirring for about ten minutes. Add more starch and water for a thicker consistency if necessary.
Let cool to warm and decant into a dark wine bottle that can be fitted with a narrow pour spout. Once in the bottle, with a cork and shake vigorously. Always shake well before using. The sauce goes very well on any steamed fish or vegetables.
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