"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 05-03-2005, 10:35 AM   #1
Cook
 
Magia's Avatar
 
Join Date: Oct 2004
Location: GT
Posts: 95
Send a message via ICQ to Magia Send a message via MSN to Magia
Teriyaki sauce?

Anyone with a good Teriyaki sauce recipe, tested and approved?

I will very much appreciate it, if you could post it here, for me, please Thanks!

__________________

__________________
~*Magia*~
Magia is offline   Reply With Quote
Old 05-03-2005, 03:06 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I've never made one from scratch - I'm sure someone will come along!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 05-03-2005, 03:28 PM   #3
Senior Cook
 
lutzzz's Avatar
 
Join Date: Oct 2004
Location: Seattle/Edmonds
Posts: 177
My neighbor gave me this simple recipe... knowing I'm not a "rocket scientist" in the kitchen.. and it's pretty good.. as good as the stuff I get in the bottle at the supermarket anyway... you might want to give it a try while you're waiting for a REAL sauce

Teriyaki Sauce
make 1/2 cup simple syrup (1/4 cup sugar, 1/4 cup water.. heat to dissolve, don't stir)
then add 2 cups soy sauce
add 3 or 4 large cloves of garlic (I put them through my Susi garlic press).. I like garlic and we have a bad vampire problem here in Seattle.
take 1 inch or more fresh ginger ... I grate it on a porcelain grater thing I got at a Chinese shop

You can get fancy and add toasted sesame seeds and onions or whatever.. I don't... yet.
Salt & Pepper... you can adjust everything to your taste of course.. less sugar, less garlic, etc.

Then I toss it all in a small heavy pan... heat it to just starting to boil... simmer for 3 or 4 minutes.. and that's it... I guess if you added some green or other onions and/ or sesame seeds, you'd strain it, then store it.
That makes more of a Chinese teriyaki sauce.. as I understand it, the Japanese version omits the sugar, garlic, & ginger and uses a sweet Japanese wine mixed with the soy.. I forget the name of it now..

I'm sure others have more "sophisticated" recipes.. but this is a start anyway.
__________________
"Never order chicken-fried steak in a cafe that doesn't have a jukebox."
lutzzz is offline   Reply With Quote
Old 05-03-2005, 03:34 PM   #4
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
Teriyaki sauce is Japanese. It is, at its most basic, soy sauce, mirin, and sugar. Most recipes call for equal parts soy and mirin, but i use 2 parts soy to one part mirin. Sugar to taste. Most recipes call you to combine and gently heat to dissolve the sugar.

I also add some chopped garlic and ginger, which is sort of an American thing, I guess. To taste. Maybe a clove of garlic and a small thumbnail size chunk of ginger for each 1/2 cup of soy sauce.
__________________
jennyema is offline   Reply With Quote
Old 05-03-2005, 05:09 PM   #5
Senior Cook
 
lutzzz's Avatar
 
Join Date: Oct 2004
Location: Seattle/Edmonds
Posts: 177
Thanks fur the clarification, jenny... That's the name "mirin".. a sweet japanese wine.

Now that I think about it, my neighbor asked if I had any mirin.. and I said something like "what's that?" and she said.. nevermind, use the simple syrup, garlic, ginger... blah blah.

That's probably a "poor man's" mirin

I'll pick up a bottle of mirin next time I'm at the store.. need to make some more anyway.
__________________
"Never order chicken-fried steak in a cafe that doesn't have a jukebox."
lutzzz is offline   Reply With Quote
Old 05-04-2005, 06:45 PM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
There was a long thread on this somewhere, I think in the "Techiniques..." section. Try looking there as well.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-04-2005, 09:34 PM   #7
Sous Chef
 
Lugaru's Avatar
 
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
Im guessing our resident Ironman is refering to this one:

ISO Teriyaki Sauce Recipe
__________________
My english, she's not so good... I meant to say I did it with the malice of forethought.
THE CONNOISSEURS
Lugaru is offline   Reply With Quote
Old 05-04-2005, 09:50 PM   #8
Cook
 
Magia's Avatar
 
Join Date: Oct 2004
Location: GT
Posts: 95
Send a message via ICQ to Magia Send a message via MSN to Magia
Quote:
Originally Posted by Lugaru
Im guessing our resident Ironman is refering to this one:

ISO Teriyaki Sauce Recipe
Got'cha! Thanks Ironchef and Lugaru. I read it all

I got all my stuff at an Oriental grocery store, today. I'm very excited about cooking fo my friends, tomorrow evening, we are having chicken teriyaki, which I am making and my friend Carlos is bringing Tiramisu, for dessert, YUM!. I'll let you know how dinner turned out
__________________
~*Magia*~
Magia is offline   Reply With Quote
Old 05-12-2005, 08:19 AM   #9
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I find that sherrry or vermouth works best as a replacement for mirin if you cannot get the latter.
__________________
Claire is offline   Reply With Quote
Old 05-12-2005, 11:39 AM   #10
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
Quote:
Originally Posted by Claire
I find that sherrry or vermouth works best as a replacement for mirin if you cannot get the latter.

I keep my fresh ginger root in a jar of sherry and often use the ginger-infusd sherry in asian recipes.

jenny - that's exactly how I keep my ginger - isn't that sherry some darn good stuff in recipes???
__________________

__________________
jennyema is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.