Description

I was initially very much against making a teriyaki recipe as I viewed it as an uninspired flavor: a one-size-fits-all snack. But like the waves erode stone into sand, I gave in but not without the concession that it would be a style of teriyaki that would be far beyond what you can find at the store. 4 months of experimentation with recipes before I land on a 13-ingredient roster balancing savory, smoky, sweet, and a little heat.