Food and the City: Teriyaki Glaze

November 04, 2012

Teriyaki Glaze


I think I was Asian in my past life.

No seriously. Really. Stop looking at me like that. I think I really was.

I love Asian inspired dishes, and I could probably eat rice and noodles for breakfast, lunch and dinner for the rest of my life with no complaints from me but I can't do that because Mr.D would probably admit me to a psycho house and then I definitely wouldn't be able to eat rice and noodles everyday like I wanted because that doesn't seem like the type of meals they'd serve at psycho houses. Hypothetically.

And if we're going to be speaking hypothetically, what would you say if asked you (hypothetically) what you would do if you came over my house and I served you burnt meatballs? Don't answer that.

Not that I'm speaking from experience or anything.


The ingredients to make homemade teriyaki sauce are simple. 1/2 cup Soy Sauce, 1/2 cup Brown Sugar, 1/2 cup Water, 1/2 Tsp Sesame Oil, 2 Cloves Garlic (or ginger if you have it!), and 2 Tsp Cornstarch.

Get a pot, and put your flame on low. Combined the soy sauce, water, brown sugar, sesame oil, and garlic. Give it a good stir. When brown sugar is dissolved, combined cornstarch with just enough water to make pourable and then add it in slowly. Mix it up and increase your heat to medium. Allow to thicken. 

And there you have it. Put it on EVERYTHING.
Grill with it, put it on some rice, eat it with a spoon. Whatever.
But you want to know Mr. D's favorite way to have it...


MEATBALLS.
And yes, those are the hypothetical ones that I hypothetically burnt.

Jump dump in some cooked meatballs and toss gently to coat.



 Garnish with some green onions and voila. You are now an Iron Chef