Everything tastes better covered in teriyaki sauce, so you can imagine how much making it fresh can enhance a dish. This recipe from the Hungry Pigeon in Philadelphia for teriyaki sauce is used to glaze these tuna and mushroom skewers.


For the Teriyaki Sauce:

½ cup soy sauce

¼ cup water, plus ½ tablespoon, divided

2 tablespoons mirin

1 tablespoon light brown sugar

¼ cup granulated sugar

1 tablespoon cornstarch

½ tablespoon finely grated orange zest

2 garlic cloves, minced

One 1-inch piece ginger, peeled and grated

For the Skewers:

¼ cup olive oil, divided

14 ounces shiitake mushrooms

Two 1-pound tuna steaks, cut into 2-inch cubes

Bamboo skewers, soaked, for grilling

Full Recipe: Tasting Table.


1. Make the teriyaki sauce: In a medium saucepan, bring the soy sauce, ½ cup of the water, the mirin, brown sugar and granulated. Meanwhile, mix together the remaining 2 tablespoons water with the cornstarch until smooth. Stir into the boiling sauce and stir until thickened, 2 minutes. Remove from the heat and stir in the remaining sauce ingredients. Let cool completely.

2. Make the skewers: In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until softened, but not fully cooked, 5 minutes. Let cool completely.

3. Using bamboo skewers, add 3 pieces of tuna with 3 shiitake caps, alternating between the two. Lay out the skewers on a baking sheet and drizzle with the remaining 2 tablespoons olive oil.

4. Light a grill. Add the skewers and glaze with some of the teriyaki sauce. Cook, turning as needed, until lightly charred, but still rare in the center, 2 minutes.

5. Transfer to a platter and drizzle with more teriyaki sauce, then serve.

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