It’s time to take a dive into Homemade Teriyaki Sauce!
My mom always likes to remind that when I was a lil’ kid, the only part of the chicken I would eat were the drumsticks. I’m pretty sure I felt like it was very Flinstone’s-esque of me to be eating drumsticks. Also, Medieval Times! That place gave you big turkey legs for dinner (much like most Renaissance fairs) and I thought it was the most hilarious thing ever.
Now that I’m a boring adult, I hardly ever reach for drumsticks unless they’re teeny chicken drummettes which is a whole other thing! This recipe is awesome because it allows me to eat all of the drumsticks. And the sauce is my absolute favorite thing ever. I want to put it on everything: chicken, salmon, tofu, you name it.
A few years ago I remember my dad calling me telling me I must, I MUST make homemade teriyaki sauce for the blog. I brushed him off thinking to myself, How good can it be. Wrong way to think. Bad attitude, Adrianna!
Like all homemade versions of things you most likely can buy at the store, the best part about making the homemade version is customization.
When I first moved to L.A. I was on a crazy strict budget. I’m talking the kind of budget where I was eating once a day and that meal consisted of, like, a few dollar tacos. It was kinda sucky, but honestly I’m really thankful for that time in my life; it gave me drive and made me more conscious as to how I spend my money. Before this, I strictly bought beauty products at department stores and Sephora. My little broke period forced me to start buying beauty products from the drug store; and you know what, I still buy A LOT of my beauty products from Walgreens. I find that many of them are just as good as fancy products.
One of the things I stopped buying during this period was Fresh’s Lip Polish; not because it wasn’t effective—it’s my absolute favorite—but because I found that it was SO easy to make at home. I made a big batch the other day when my lips looked cracked and gross and really needed some refreshing. While Los Angeles has had an oddly warm winter, it has been super dry, leaving my lips not looking their cutest.
My dad was in town for a few days and even though he bosses me around, wakes up way too early and always tells me my car needs to be cleaned, I had the best time ever. Living across the country from my parents is hard. When I see them, I see them differently, and after they leave I always tend to think a lot about my childhood.
My dad and I have always baked together. It’s the thing we share. My dad isn’t a pro-baker or anything like that—he does it strictly as a hobby, and for many years it was his favorite hobby. A few years ago, over a holiday break, my dad and I spent two days baking gougeres. We had no idea what we were doing, but we followed a bunch of recipes, tweaked a bunch of stuff and after two days we finally ended up with a batch we deemed totally perfect.
After my dad left town all I wanted to do was make something that felt familiar and something that reminded me of the man who taught me to how to change a tire and the man who taught me the value of never quitting.
Gougeres are made from pate a choux. If you’ve never made it before you may think it’s a weird and wrong.
The recipe begins by cooking butter with water, flour, and in this case, beer. And then you mix in eggs–even though they might not feel like they can actually be incorporated into the dough. They eventually do.