Teriyaki sauce?
- Thread starter Magia
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If you have answers, please help by responding to the unanswered posts.
kitchenelf
Chef Extraordinaire
I've never made one from scratch - I'm sure someone will come along!
lutzzz
Senior Cook
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.
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.
jennyema
Chef Extraordinaire
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.
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.
lutzzz
Senior Cook
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.
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.
ironchef
Executive Chef
There was a long thread on this somewhere, I think in the "Techiniques..." section. Try looking there as well.
Lugaru
Sous Chef
Im guessing our resident Ironman is refering to this one:
http://www.discusscooking.com/forums/showthread.php?t=10079&highlight=teriyaki
http://www.discusscooking.com/forums/showthread.php?t=10079&highlight=teriyaki
Lugaru said:
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
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Claire
Master Chef
I find that sherrry or vermouth works best as a replacement for mirin if you cannot get the latter.
jennyema
Chef Extraordinaire
Claire said:
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???
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kitchenelf
Chef Extraordinaire
lol - sorry about that jenny - I posted within your post - apparently I clicked on the edit button instead of the quote button!!!!
jennyema
Chef Extraordinaire
That's ok!
It's just like all the little voices in my head!
It's just like all the little voices in my head!
norgeskog
Washing Up
Magia, I make my own, from scratch, but eye-ball it, no measuring, so will try to estimate.
1/4 cup soy sauce
1 tsp honey (or to taste) (if you prefer, brown sugar)
2 Tbs orange juice, or to taste
1 tsp mirin
1 tsp minced fresh ginger
1 Tsp minced fresh garlic
Taste and adjust seasonings. I sometimes add a couple drops of dark sesame oil, or fish sauce, or hoison sauce, but this makes it a whole new flavor.
For another spin, reverse the amounts of soy sauce and orange juice.
I just use a whole large garlic clove, and about a 1/2+ slice of the ginger root, and I usually just pour the ingredients in and taste and adjust. These are estmates.
1/4 cup soy sauce
1 tsp honey (or to taste) (if you prefer, brown sugar)
2 Tbs orange juice, or to taste
1 tsp mirin
1 tsp minced fresh ginger
1 Tsp minced fresh garlic
Taste and adjust seasonings. I sometimes add a couple drops of dark sesame oil, or fish sauce, or hoison sauce, but this makes it a whole new flavor.
For another spin, reverse the amounts of soy sauce and orange juice.
I just use a whole large garlic clove, and about a 1/2+ slice of the ginger root, and I usually just pour the ingredients in and taste and adjust. These are estmates.
