Teriyaki sauce. Rumor has it there are roots in the PNW with our Japanese friends who emigrated to this part of the USA. Not sure if true (may look it up later) but what I DO KNOW is that we love it.
Quick memory of two of my fave teriyaki joints. First, Teriyaki Madness near Northwest University and up the street from one of my first big boy jobs after college (and frankly what I do today) in Kirkland. In the late 90s, I think their lunch special, which ran every day, was like $6.99 or something. Extra chicken and extra rice with a quick cucumber salad. Cheap and delicious.
Second, Nasai Teriyaki, specifically on Rose Hill, also in Kirkland. After church, a great stop off as a single, married, single again, and with the kids. We would get the “special” which was chicken teriyaki, rice, and gyoza with a small salad and the sweetest, tastiest, honey mustard dressing. Squeeze some sriracha and we are good.
I also liked (bonus comment)l the teriyaki chicken salad from the Beach Cafe at Carillon Point (also Kirkland – sensing a theme) that I wrote about years ago. Also super awesome.
Anyhoots, Teriyaki sauce, in a bottle is loaded with sugar and I get it but this one doesn’t have to be and it is very good. I got this one from Mark Bittman and have used dozens of times.
1/2 cup soy sauce
1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
1 T minced fresh ginger
1 clove garlic, minced
1/4 cup chopped scallion
Combine the soy and mirin in a small sauce pot over medium low heat. Cook until bubbling about two minutes. Add the rest and either use immediately or refrigerate for up to a day.
Great for making your own teriyaki chicken with rice, gyoza, salad, or whatever! So much better than the store-bought stuff. You can certainly sub in tamari or aminos or even low sodium soy for the soy sauce.