Shhhhh…here it is!  My secret family recipe!  Teriyaki sauce and marinade straight from the most Japanese Hawaiian that I know.  Straight from my Mother, who’s now 94 years old, who got it from her thoroughly Japanese mother….etc.  Simple, authentic, but tastefully elegant!   From casual wings to hearty rib eye steak to fancy salmon fillet, this recipe will enhance the flavor of what you serve.

Before we begin, a word on the ingredients.  Fresh ginger root, which you can buy in any grocery store these days, is what makes or breaks this recipe.  In a pinch, you can use dried powdered ginger, but once you’ve tasted it made with fresh ginger, you will be able to tell the difference.  I simply wash the root and slice two or three knobs, don’t even bother to peel it.  And you can freeze the remaining root for future use…or store it in a bottle of oil or vinegar that you may use for cooking and want the ginger flavor, for instance the oils or vinegar you use to make your salad dressings. The sherry can be substituted for port or brandy, or replaced entirely with beef or chicken stock depending on what meat you are marinating.  I always use Kikkoman soy sauce, even for fried rice (but that’s another post)…a Japanese style, naturally fermented soy sauce which is lighter than traditional Chinese soys….and much less salty too!  Naturally fermented is the key word here.

And here’s a trick…after marinating 3 hours up to overnight (but no longer as you don’t want the meat to become too salty from the soy) either roast the wings, or grill the beef …meanwhile simmer the marinade from the meat until it reduces and thickens…use this teriyaki reduction to brush your meat with as you turn it while cooking…and yummmm what a delicious glaze it’ll form!

So thank you Grandmother Tsuchida, for this secret family recipe which has now come out of the closet!!!!  Someday I may share with you her lighter-than-air tempura recipe!

Grandma’s Teriyaki Wings

Ingredients:

• 2 lbs beef tenderloin thinly sliced or chicken wings, cut at the joint
• 1/2 cup sherry
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 cup Kikkoman soy sauce
• 1/2 cup dark brown sugar
• 1 tablespoon fresh ginger, chopped

Whisk the sugar into the soy sauce and sherry until dissolved.  Add the garlic, onion and ginger.

  Add the meat/wings and refrigerate 3 hours, or overnight.

Drain from the marinade.  In a 2 qt saucepan, simmer the marinade until reduced and thickened.

Roast wings on a parchment (you will thank me for suggesting this as the marinade will caramelize) lined baking pan in a 450-500 degree oven for 10 minutes.  Turn wings and brush with the marinade reduction.  Roast 10 minutes more.  Turn wings one last time and brush with the remaining marinade reduction and roast for 5 minutes to caramelize the glaze.

Your wings will be a rich, glossy, mahogany brown.

If grilling beef, make sure your charcoal is hot, preheat the cleaned grill and grill until desired doneness, brushing with the teriyaki reduction each time you turn the meat.

The secret is that this same teriyaki sauce can be used for sukiyaki if you’re stir-frying meat and veggies quickly in a smidgeon of hot oil…pour teriyaki sauce over the cooked dish before serving and heat through.  Serve over hot white rice.

I suggest you make a bottle of this stuff and keep it in your refrigerator or freezer!

Do not re-use the marinade after having raw meat sitting in it, unless you boil/simmer it.