This is a twist on a very traditional teriyaki sauce. The orange and ginger just go so well with the other flavors, and are elements often found in Japanese cuisine with teriyaki. Of course, if you have tangerine juice, even better. As this is based on a traditional Japanese sauce, there is not nearly as much sugar as you will find in Western iterations, so bear that in mind. It will be saltier, perhaps than some think teriyaki should be, so plan the rest of the meal with that in mind.
INGREDIENTS:
7 tablespoons sake (Japanese rice wine)
7 tablespoons mirin (Japanese sweet “cooking” wine)
7 tablespoons soy sauce*
1 tablespoon sugar
1 1½ by ½ inch piece of ginger, peeled and grated for juice
½ cup fresh orange or tangerine juice, fresh squeezed if possible
METHOD:
Mix all ingredients except ginger and orange juice in a deep, heavy-bottomed saucepan with a narrower base and bring to a boil, being careful to keep the sauce from boiling over. If it does, the sake will ignite and makes spectacular flames.
Reduce the heat to a simmer and cook 20 minutes, reducing the sauce 25%. Add the orange juice and simmer until the sauce has reduced and thickened noticeably-enough that it will stick to things, or that a finger will leave a trail in it on the back of a spoon.
Squeeze the ginger for juice over a small bowl, and stir in half the juice into the sauce. Taste for heat/balance, and add more if you wish. The ginger should be a present flavor, but avoid adding so much the sauce becomes spicy.
Remove from the heat and cool, or use immediately.
Chef’s Notes:
This works as a good marinade. Use on chicken, pork, fish, or beef. Wipe off before grilling to avoid it burning, but you can baste after you turn. This is best used over a slower fire if you use it as a marinade. If you wish, take some of the sauce and continue to cook it over low heat to reduce it so it thickens. Use the thicker reduction to paint on after the food is removed from the grill, but do not use this to baste with or it will carbonize on your food.
If you wish, when making this, start with half the soy sauce and taste it. You might wish to leave it at that. Or, keep adding a spoonful at a time until you reach the full measure so you understand the progression so you can make adjustments the next time you use this recipe. *When it comes to sauces like this, remember that you will be reducing-concentrating-the flavors. So if the soy is salty to start, it will get stronger. Use the best soy sauce you can get. There are many artisanal soy sauces to be found at markets such as Marukai or Mitsuwa Marketplace. These have great flavor, and are often organic.
YIELD: Just under 1½ cups
SOURCE: Chef Andrew Cohen
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