@madebymusashi
Jasmine & MusashiTeriyaki Sauce Recipe 200g (3/4 cup) soy sauce 150g (2/3 cup) mirin 100g (1/3 cup) sake 8g (2 cubic-inch) kombu 75g (1/3 cup) brown sugar 50g (2 Tbsp) honey 20g (2 Tbsp) ginger, finely chopped 5g (1.5 tsp) garlic, finely chopped 3g (1 tsp) black peppercorn, toasted and coarsely cracked 3g (1/2 cup) katsuobushi 15g (1 Tbsp) rice vin Cornstarch slurry (equal parts water and corn starch) (Imperial measurements are approximate) * Steep the kombu with soy, mirin and sake for 15 minutes. * Add everything else except katsuobushi and rice vinegar. Simmer for 20 minutes. * Remove the kombu and bring to a boil. * Turn off the heat and add the katsuobushi. Steep for 15 minutes and strain, pressing on the solids. * Thicken the liquid with the cornstarch mixture, a little at a time, until it coats the back of a spoon. * Once cooled to room temperature, add the rice vinegar. Store in the freezer. #teriyakisauce #nycfoodie #homecookingrecipes #chicken #chickenteriyaki #highfibermeals
On the profile · Jun 30, 2025