Terriyaki Sauce

Why buy bottled terriyaki sauce when you can make your own? This is a basic recipe and can easily be modified by omitting the sesame oil. You can also add pineapple juice (1/8 cup) to give it a different spin. This recipe can be used with skinless, boneless chicken thighs, chicken breasts, or pork tenderloin. Allow the meat to marinate for at least 8 hours. I will usually prepare this in the morning and allow to marinate while I am at work. I recently tried this on a portabella mushroom for my sister who is a vegetarian. It turned out great. This is also great on salmon fillets. The salmon should only marinate for about a half hour. I often double this recipe because it is so well loved at my house. This goes great with white rice and Asian Cabbage Salad

1/4 cup soy sauce
2 tablespoons seasoned rice wine vinegar
2 tablespoons dry sherry
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
2 garlic cloves, crushed or finely chopped
1 tablespoon fresh ginger, grated or finely chopped (about a 1 inch piece)