Mark Bittmans Teriyaki Sauce Recipes

Steps:

• Combine the soy sauce and mirin in a small sauce pan.
• Cook over medium-low heat until bubbling, about 2 minutes.
• Turn off the heat, stir in the remaining ingredients and use immediately or cool and refrigerate for up to one day.

Steps:

• Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine soy sauce and mirin (or 1/4 cup honey mixed with 1/4 cup water) in a small saucepan over medium heat. When it boils, turn off the heat and stir in garlic and ginger. Let cool.
• When the wings are cooked, put them in a large bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Steps:

• Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2 to 3 minutes. Remove the pan from the heat and add the ginger, garlic, and the scallions.
• Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40 to 45 minutes. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it's browned, 3 to 5 minutes.
• Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.

Steps:

• Combine soy sauce, sake, mirin, and honey in a small saucepan. Bring to a boil, stirring until honey dissolves. Whisk 1 tablespoon cornstarch into 1/2 cup water; whisk into saucepan. Boil until sauce thickens and reaches desired consistency, about 8 minutes.

Steps:

• Combine the sake, soy sauce, mirin and brown sugar in a small saucepan. Bring to a light boil over medium heat, stirring to dissolve the sugar. Continue boiling, stirring occasionally, until the liquid thickens and a raft of tan foam bubbles on the surface, 7 to 10 minutes.
• Remove from the heat and use immediately or refrigerate in an airtight container for up to 2 weeks. When ready to use, reheat until warm and runny, and drizzle over grilled, seared or broiled salmon, sablefish, yellowtail, chicken, pork, steak, tofu, eggplant, asparagus, broccoli, or summer or winter squash. Use as a seasoning to mix into meatballs or patties.