I have many store bought Asian marinades and sauces in my cupboards. I reach for them all the time on hectic nights. But my favorite Asian sauce is this homemade teriyaki glaze that comes together in a few minutes on the stove. It’s a little sweet to balance out all the saltiness, and fills the house with the greatest smell as it reduces.
My son is the picky one in our family, the one who always frowns when he walks into the kitchen and discovers I’m not serving pasta with butter. But when this sauce is simmering, he runs in and sets the table, eager for dinner to start. Anything that keeps the complaints to a minimum is worth sharing in my book.
I love to drizzle this sauce on duck breasts, but I’ll save that recipe for another time. This week I drizzled it on some rare skirt steak, hot off the grill. Although it’s hard to beat a tender and buttery duck breast, these meaty skirt steaks were a great combination with the glaze. It made me wish I had really indulged and whipped up some creamy mashed potatoes as a side instead of healthier diced zucchini and mushrooms.
Good thing this sauce takes just seconds to make. There’s always a next time!
- ⅓ cup soy sauce
- ¼ cup mirin (rice vinegar)
- ¼ cup sake
- 2 TBSPs maple syrup
- 2 TBSPs of sesame oil
- 1 to 2 pounds of skirt steak
- Pour all the liquid ingredients in a small saucepan. Stir.
- Set the heat to medium. Bring to a simmer. Reduce by half, about 10 minutes.
- Turn off the heat and set aside.
- Heat up the grill. Lower flame to medium. Cook steaks on direct heat, flipping once.
- Let the steaks rest for 5 minutes. Slice them at an angle. Drizzle the teriyaki glaze on top and serve immediately.