In Ron Shewchuk’s book, ‘Barbecue Secrets’, the full title of this recipe is, ‘Complicated but Delicious Teriyaki Sauce’…this is true! But it’s worth it! Once you have all of the ingredients together, the only real complication is that you need to reduce it – you need to stand over your pot of sticky sauce and eyeball it at a low boil so that it doesn’t burn or boil over. For myself, this took almost an hour – but again, worth it! – enjoy!
1 1/2 c. EACH sake AND mirin
2 c. brown sugar
4 c. Japanese soy sauce
1/2 c. tamari soy sauce
1 small onion AND 1 shallot, chopped
4 cloves of garlic, chopped
1, 2-inch piece of fresh ginger, peeled and chopped
1 orange, skin on (I cut off the ends), chopped
1 small pear, chopped
1 small leek, split, cleaned well and chopped
Combine all ingredients into a large pot (I put everything that needed chopping through my food processor first), then bring to a low boil while stirring. Simmer until the sauce is reduced by about 20 percent (I cooked it on low for about 50 minutes), then allow it to cool a bit before straining and storing. We’ve enjoyed ours as a stirfry sauce and smothered on barbecue chicken (so far). This sauce will keep for ages in the fridge, and I’ve also put a couple of containers in the freezer.