Teriyaki Marinade + Sauce (master recipe)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes about 2 cups)

Classic Japanese flavor principle:

• Soy
• Sweet
• Sour

Ingredients:

• ½ cup soy sauce
• ½ cup mirin (sweetened rice wine)

• ½ cup sake

• 2 tablespoons rice vinegar
• 4 tablespoons brown sugar
• 2 teaspoons garlic powder
• 1 tablespoon ginger paste
• 1 teaspoon toasted sesame oil
• 1 teaspoon liquid smoke
• cornstarch slurry (2 tablespoons of cornstarch dissolved in ½ cup of cold water)
• 1 tablespoon Kitchen Bouquet (approx)

Procedure:

1. Combine all ingredients (except the cornstarch and Kitchen Bouquet), stir until brown sugar is dissolved; use as is as a marinade
2. To make a basting or dipping sauce, bring sauce to boil in a saucepan
3. Slowly add cornstarch slurry until desired thickness is achieved
4. Slowly add Kitchen Bouquet until desire color is reached
5. Split sauce into 2 bowls (one is for basting, the other is for dipping)

Note: The basting sauce will be contaminated with a basting brush that has touched raw chicken. If you want to re-use this sauce as a dipping sauce, simply bring it to a boil again.