Teriyaki is an automatic response to the question, “What should we order for the kids?” when at a Japanese restaurant. Sure they love sushi and miso soup but no matter what, teriyaki anything – chicken or tofu or fish, needs to be on the table as well.
Fortunately, it also is a very easy sauce to make at home using easy to find ingredients. So, I do make many versions of teriyaki recipes and I don’t use store brought teriyaki sauce at all. I also read somewhere you can’t really get ready-made teriyaki sauce in Japan, at least not Japan-made anyway. Sounds bizarre but I totally get it, because it really is an easy sauce to make.
It is useful to have the sauce made in advance so you can conjure up a tasty meal within minutes plus being made in advance gives the flavours a chance to mingle and develop even more. But an instant preparation right before cooking is also a quick and stress-free task. The recipe has never failed me, whether I choose to toss some steam veggies in it or marinate chicken wings or simply baste tofu – it has always been a hit for me and I am sure it will be a hit for you too.
Want to give it a go?
• 1 block firm tofu
• 1 tbsp vegetable oil
• 2 tbsp cornstarch
• 2 spring onions finely chopped
• 2 tbsp soya sauce
• 2 tbsp mirin or sweet rice wine
• 1 tbsp brown sugar
• 1 tbsp garlic (optional)
• ½ tbsp ginger (optional)
1. In a mixing bowl, add soya sauce, mirin, sugar, ginger and garlic. Mix well. (If you don’t want ginger and garlic chunks in your sauce, blend this mix until smooth)
2. Dust the whole block of tofu with a good amount on cornstarch on all sides. Shake off any extra starch.
3. In a pan, heat oil on medium-high heat and sear the tofu on all sides until the surface is golden brown.
4. Pour in the blended sauce over the tofu and turn the heat to medium low. Baste the tofu in the sauce continuously for about 4-5minutes. At this point, the sauce would have thickened.
5. Transfer the tofu carefully onto a cutting board and cut into thick slices.
6. Arrange the tofu slices on a serving plate. Pour some sauce over the top from the pan.
7. Add some scallions for the finishing touch.