Teriyaki Sauce

This marinade is ridiculously addictive and so quick and easy it’s unreal.

In a ziploc bag, mix:

• 1 cup brown sugar
• 3/4 cup soy sauce
• 1 tsp freshly grated ginger*
• 1 crushed clove of garlic
• 1 tbsp sesame oil

Throw your meat/veggies/fish/whatever into the ziploc and seal.  Place in the fridge for at least 2 hours before cooking.

I always retain the marinade when I am barbecuing/cooking the meat.  It feels like such a waste to throw away all those ingredients.  So I pop the marinade in a pan and reduce it until it becomes thick and syrupy.  This takes about 3 minutes at a rolling boil.  Serve this as a dip or pour it back over the meat when done.

This is an especially delicious way to prepare chicken.  It is also a must for any self-respecting raclette.

*Tip:  Keep your ginger root in the freezer and grate it as you need it.  Just remember that a big pile of grated frozen ginger is probably only a little bit when defrosted.  As soon as you touch the fluffy frozen gratings, they will collapse.  So eye-ball how big a piece of ginger you need to grate before actually grating it.