Teriyaki Glaze (Page 899)

• Date: Saturday, November 17, 2007 -- 7pm
• Location: Bloomington, IN
• Kitchen: My Apartment
• Dining Companion: Matty
• Recipe Rating: B+
  

Every once in a while I try to focus on the "Sauce and Salsas" section of The Book for a few weeks. This glaze was good. I broiled some tofu, brushing this glaze on every couple minutes. It made for a very, very simple dish that was quick and tasty! Because this glaze is made from ingredients that you can easily store in your pantry or fridge indefinitely, this is a nice recipe to keep on hand. It would also go well with beef or chicken, but there is almost always some tofu hanging around in my refrigerator, so I was anxious to see how this glaze would work on it. One critique of this recipe is that it was a bit heavy on the soy. The soy sauce flavor drowned out the sweetness of the sauce, and the flavors of the mirin and sherry. If you try this recipe I would suggest cutting back on the soy sauce a bit. Also, the glaze had to simmer longer than indicated in order to reduce to the proper consistency, so give yourself a little extra time.

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A few of the many things I am thankful for this holiday weekend:

• Leftover mashed potatoes for breakfast, lunch, and dinner
• My health and the good health of my family and friends
• My 110 calculus students, who always manage to make me laugh
• My pickle
• All of the people around the country who cook and eat with me from The Book
• A job that I love
• My colleagues, and friends, and the many people who are both
• Warm socks
• Episodes of Beverly Hills 90210 on DVD
  
• Long runs
  
• Driving in the car with the windows rolled down and the music turned up
  
• All of the places I call home: Bloomington, Boston, Madison, Palo Alto, Hartsville...