Chicken Teriyaki:

The reason to make teriyaki sauce yourself is that it is so easy and, unlike store bought teriyaki, has much less salt and no chemicals. 

This recipe calls for mirin and fresh ginger, which people often don't have on hand. Mirin is rice wine and can be found in any grocery store near the condiments. Fresh ginger is one of the most delicious foods on earth, so don't substitute with powder. Fresh ginger will dry out fast, but you can put it in a plastic container in the freezer and it will be good for many months.

This recipe is for chicken, but you can use any meat (including firm fish like swordfish.) Serve with plain rice and vegetables, but steam the vegetables separately. Cook your rice first, cause this only takes about 15 minutes.

3 Chicken thighs (breasts can be used. Much less fat, MUCH less flavor.)

4 tbsp soy sauce

1 tsp grated fresh ginger

1 tbsp mirin

1 tbsp sugar

Vegetable oil for frying

Salt

Heat a pan. Don't add the oil until the pan is hot. Use just enough oil to cover the bottom of the pan. High heat is good at first to brown the meat, then turn down to medium.

Slice the meat into thin strips. Brown both sides. Add the soy sauce, ginger, mirin, and sugar. I mix them all up in a bowl beforehand, but if you are lazy and don't want to wash one more bowl, just mix them up in the pan. Cook on medium low until the sauce is syrupy and the meat is cooked. 

Enjoy with friends, and wash the pan while they set the table. That way all you need to wash later are the plates and wine glasses.