/ Register

teriyaki sauce???

Discussion in 'Recipes' started by kronos209, Nov 10, 2009.

  1. Nov 10, 2009 #1
    kronos209

    kronos209

    Messages:
    6
    Likes Received:
    10
    Exp:
    Cook At Home
    i need a good teriyaki sauce!!! something basic so that i can improvise on.

    thanks in advance:D
     
  3. Nov 10, 2009 #2
    i <3 vodka

    i <3 vodka

    Messages:
    40
    Likes Received:
    10
    Exp:
    I Just Like Food
    For serving or marinading?

    I find the marinade type to be a lot thinner, and saltier and some very close to plain soy sauce.
     
  4. Nov 10, 2009 #3
    kronos209

    kronos209

    Messages:
    6
    Likes Received:
    10
    Exp:
    Cook At Home
    both would b good.

    I had mad some as a marinade and i was told to use brown sugar. i think it was from the suggar that it turned verry bitter and it just ruined the chicken:/
     
  5. Nov 10, 2009 #4
    phatch

    phatch Moderator Staff Member

    Messages:
    8,729
    Likes Received:
    612
    Exp:
    I Just Like Food
    Sugar is a basic element of teriyaki.

    In my opinion and experience, it's best used as a finishing glaze than anything else because of the sugar and how easily sugar burns.

    1 cup soy sauce
    1/2 cup rice wine--mirin preferred as it's a sweet rice wine
    3/4 cup sugar
    1 clove garlic, crushed
    1 slice ginger, crushed

    Combine all ingredients in a non-reactive pan on the stove. Over medium heat, bring to a boil, stirring frequently but watch closely so it doesn't boil over from the sugar. Simmer 5-10 minutes until it's nice and syrupy.

    Brush on the meat (or grilled vegies) in the final few minutes of cooking so it sets up as a glaze.
     
  6. Nov 11, 2009 #5
    teamfat

    teamfat

    Messages:
    4,154
    Likes Received:
    546
    Exp:
    I Just Like Food
    Sometimes sweet sake is involved in teriyaki sauce. I rarely have any on hand, but do sometimes add a few tablespoons of sherry to it.


    mjb.
     
  7. Nov 13, 2009 #6
    kronos209

    kronos209

    Messages:
    6
    Likes Received:
    10
    Exp:
    Cook At Home
    awsome Ima try it out tonite:D
     
  8. Nov 22, 2009 #7
    156current

    156current

    Messages:
    26
    Likes Received:
    10
    Exp:
    Culinary Student
    What about sesame seeds? I think all the recipes I've seen have called for sesame seeds to be added, and I love the nutty flavor and slight sweetness they bring.
     
  9. Nov 22, 2009 #8
    phatch

    phatch Moderator Staff Member

    Messages:
    8,729
    Likes Received:
    612
    Exp:
    I Just Like Food
    They're a finishing garnish. They don't take pan or grill heat well at all.
     
  11. Dec 8, 2009 #9
    aalamri

    aalamri

    Messages:
    1
    Likes Received:
    10
    Exp:
    Cook At Home
     
  12. Dec 10, 2009 #10
    pua.melia409

    pua.melia409

    Messages:
    23
    Likes Received:
    10
    Exp:
    Cook At Home
    - 1/2 cup water
    - 1/2 cup soy sauce (I use Kikoman)
    - 1/2 cup sugar
    - 1/3 cup sherry
    - 1 tbsp freshly minced garlic and ginger (feel free to add as much of this as you want…I usually add extra, especially of the ginger)

    Saute the ingredients until the sugar has dissolved and it comes to a slight boil. This sauce is one that was passed down to my family from my grandmother, it is amazing! Enjoy!
     
  13. Dec 10, 2009 #11
    phatch

    phatch Moderator Staff Member

    Messages:
    8,729
    Likes Received:
    612
    Exp:
    I Just Like Food
    A dry sherry is a common substitution.