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Old 12-01-2004, 07:24 AM   #11
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Great job Otter! :D

I too have been making my own teriyaki for years. But it has a few more things in it than the recipes I've seen here. It doesn't have any spirits in it though. Ingrediants include:

Kikoman Lite Soy Sauce
Brown Sugar
Crushed Pineapple (optional)
Crushed Garlic
Diced Onion
Ginger
Black Pepper
Chinese 5-spice Powder (just a touch as this spice can overwhelm the other flavors)
Lee & Perrin's Worcestershire Sauce (just a splash for kick, and is optional)

I don't cook it. I just put the meat in overnight and then bake, broil, or grill the chicken.

Seeeeeeya; Goodweed of the North
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Old 12-14-2005, 04:30 AM   #12
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this: http://www.worldharbors.com/product/teriyaki.html is my favorite teryaki sauce.
i've made some grilled tilapia that was marinated in it recently, and it was really good.
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Old 12-14-2005, 05:46 PM   #13
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Rats! I miss Otter and picking on him.
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Old 12-14-2005, 05:57 PM   #14
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I never liked the taste of straight soy sauce, but I do like teriyaki sauce in certain things... milder and with some nice subtle flavours, unlike pure sodium onslaught of soy sauce. We don't always find teriyaki sauce around here, and I always thought it would be handy to have a homemade recipe at hand... Otter's recipe sounds good, though I may dilute it a bit more with water... bonus point for the substitute option for "mirin" which is also a hard to find item here!! Thanks Otter!
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Old 12-14-2005, 08:17 PM   #15
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Quote:
Originally Posted by buckytom
this: http://www.worldharbors.com/product/teriyaki.html is my favorite teryaki sauce.
I like World Harbors stuff, too. I put a bunch of chicken wings in the crock pot with a bottle of Cheriyaki for Bible Class refreshments one time. They were well received.
I also really like the Hot Teriyaki Sauce & the Jerk sauce.
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Old 12-14-2005, 08:18 PM   #16
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Quote:
Originally Posted by jennyema
From Andy M. (I am pretty sure) I learned the neat trick of storing fresh ginger in a jar of sherry in the fridge. It keeps for a long time and infuses the sherry with tastiness. I usually add a drop or two of the sherry to the teriyaki sauce and to other asian sauces I make.
Do you peel the ginger before putting it in the sherry? What's a good brand of sherry for cooking purposes?
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Old 12-14-2005, 09:29 PM   #17
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Corinne, yes, you peel the ginger and cut it into pieces. Put the pieces in a small glass jar and cover completely with sherry.

I use Pastene or Taylor, or any inexpensive dry sherry, but NOT cooking sherry.

Lee

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Old 12-15-2005, 09:56 AM   #18
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I actually don't peel it. I just throw it in. Like Q says -- something inexpensive but drinkable. And never cooking sherry.

Ginger lasts forever that way.
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