"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Click Here to Login
Thread Tools Display Modes
Old 09-20-2006, 04:01 PM   #1
Assistant Cook
Join Date: Sep 2006
Location: london
Posts: 13
Is This Good Teriyaki Sauce

is this a good recipe for teriyaki? and if not what are some good changes? I would like to make a decent batch.

3oz sake rice wine
7oz soy sauce
6oz mirin
2tbsp sugar

i think i will add some chopped garlic and a splash of lemon juice...

youngchefpat is offline   Reply With Quote
Old 09-20-2006, 05:19 PM   #2
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
It is probably as good as any. I add some garlic and don't use sake--nor mirin actually.
Gretchen is offline   Reply With Quote
Old 09-20-2006, 05:38 PM   #3
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
I would add a little pineapple juice and some sherry. Ginger is always good too.

TATTRAT is offline   Reply With Quote
Old 09-20-2006, 06:14 PM   #4
Assistant Cook
Join Date: Sep 2006
Location: london
Posts: 13
thank you for the input.

youngchefpat is offline   Reply With Quote
Old 09-21-2006, 08:47 PM   #5
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I've got to agree with Tattrat. Add some pineapple, either juice, tidbits, or crushed, if not a combination, to your sauce.

Also, try hunting around for a different soy sauce. Kikkoman is great for some things, but, where I work, we also get "Golden Mountain" brand "Seasoning sauce", which has soy in it's ingredients, but has a very DIFFERENT flavor. I want to try making stuff at home with this brand as opposed to Kikkoman.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-21-2006, 10:12 PM   #6
Senior Cook
Join Date: Apr 2006
Location: japan
Posts: 462
your recipe as above looks about right. of course, you've got to poke your finger in and taste it. other than in restaurants, which use large quantities and where it has to taste the same from day to day and year to year, not many here would use a recipe. also, the juice from a knob of finely grated fresh ginger is also quite standard.

garlic, pineapple, lemon juice, etc. are not standard, but should be considered as variations in order to highlight or compliment whatever you're cooking. a lot of western adaptations of eastern recipes seem to call for sherry, but over here people would be aghast. other than being sweet and containing alcohol, there are no other similarities. the taste is quite different.
if you are doing a saute, a few drops of sesame seed oil at the end adds a terrific fragrance.

about soy sauce: soy sauces which contain the fewest ingredients are generally indicative of a good product. those that include wheat or other grains, alcohol, or colorings, etc. won't be as good.
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote


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

All times are GMT -5. The time now is 09:59 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.