I recently returned from visiting family in the Seattle area. I visit every two or three years and each time I search out two local eateries not found here in the south… Taco Time – way better than Taco Bell (sorry Taco Bell). I love their Chicken Soft Taco filled with chicken, shredded cheese, fresh crunchy lettuce, tomatoes, and a delectable (and most definitely fattening) ranch-style dressing. Mercy. My mouth waters just thinking about that taco.
The other local treat I search out is teriyaki. Now, teriyaki doesn’t seem like something that would be hard to find. But “Seattle” teriyaki is some sort of local phenomenon. Seriously! I googled and we all know the internet never lies 🙂 Apparently there are more teriyaki restaurants in the Seattle area than there are burger joints. Say what?! I was shocked. There are over 500 teriyaki restaurants. FIVE HUNDRED!
You can find decent teriyaki at just about any Japanese restaurant. But the teriyaki in the Seattle area is different. It’s sweeter. When I lived in the area, I would often hit up one of these local restaurants for rice and the sauce on my lunch breaks. Oh. My. Mercy. I could practically live off the stuff.
I introduced Mancub to Seattle teriyaki during this last visit and he agreed we needed this in our lives. So I went on a quest to recreate it. I researched, tested, guessed, tasted, until I finally got it right. It turns out there is a secret ingredient. Water. Yup… water. My versions were all too heavy on the soy sauce flavor. Water was needed to dilute the strength. Once I had that figured out I just needed to adjust the rest of the ingredients until I got the right balance of sweetness.
You can try this on beef, chicken, seafood, pork, tofu… or whatever makes your skirt fly up. Just adjust marinating and cooking time accordingly.