For some years, Sacramentan Jack Tsuchida--the "King of Teriyaki"--prepared this sauce for his popular teriyaki chicken sold at the annual Japanese Food and Cultural Bazaar. Because of the fresh garlic and ginger, the sauce will last for only three to five days in the refrigerator. This recipe appeared in the Sacramento Bee.
INGREDIENTS
1 cup Kikkoman soy sauce
5 Tbsp sugar
2 cloves garlic, crushed
1 piece ginger, crushed
5 Tbsp ketchup
2 Tbsp sake or sherry
1/2 Tsp MSG (optional)
Salt to taste
INSTRUCTIONS
Place all ingredients in a blender or food processor. Blend until well combined. Brush on chicken, fish, or vegetables when almost done. Also good on rice and steamed vegetables.