And so, the friday partay was pretty much a success, the cheap weird dubious cut of beef roast turned out pretty good, and the pork ribs were well, in my own opinion, unexpectedly fantastic! So much that i want to make it over and over again. And the trout was almost wiped out due to henry's teriyaki sauce. I reckon i can share the recipe here.
180ml Shoyu
180ml Mirin
180ml Sugar
180ml Sake
Added in the above order, and heated over a slow fire. Stir until everything dissolves and the solution boils, and continuously stir for awhile, till it thickens a little, and then let it cool. It doesn't freeze though, so keeping it in the freezer is best, it will be thick and nice when you take it out and use it.
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