A bit bitter teriyaki?
- Thread starter SEEING-TO-BELIEVE
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I speeded thru the video - it is almost 15 minutes long. Didn't see anything untoward - it's a common recipe, nothing special.
If you are sure you have those ingredients and used those amounts, I see no reason for anything to be bitter. Perhaps you used too much sake? Only thing I can think of that could possibly be considered "bitter".
If you are sure you have those ingredients and used those amounts, I see no reason for anything to be bitter. Perhaps you used too much sake? Only thing I can think of that could possibly be considered "bitter".
OP
OP
SEEING-TO-BELIEVE
Head Chef
maybe the specific brand of the sake or mirin caused it.
i will elaborate later
i will elaborate later
Last edited:
Sir_Loin_of_Beef
Chef Extraordinaire
Doesn't the guy in this video ever STFU?
I, too, made teriyaki sauce yesterday. It was delicious! Here is the recipe I used:
1 cup water
¼ cup soy sauce
5 tsp packed brown sugar
½ tsp ground ginger
1 Tbs Agave syrup
¼ tsp garlic powder
2Tbs cornstarch
¼ cup cold water
2 Tbs toasted sesame seeds for garnish
Directions
Combine 1 cup water, soy sauce, brown sugar, agave, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cup cold water together in a cup; stir until dissolved. Add to the saucepan and bring to a boil.
Reduce heat to a simmer and stir sauce until thickened, 5 to 7 minutes.
Allow to cool. Pour into a serving bowl and garnish with toasted sesame seeds.
This is what it looked like:
I, too, made teriyaki sauce yesterday. It was delicious! Here is the recipe I used:
Teriyaki Sauce
Ingredients: 1 cup water
¼ cup soy sauce
5 tsp packed brown sugar
½ tsp ground ginger
1 Tbs Agave syrup
¼ tsp garlic powder
2Tbs cornstarch
¼ cup cold water
2 Tbs toasted sesame seeds for garnish
Directions
Combine 1 cup water, soy sauce, brown sugar, agave, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cup cold water together in a cup; stir until dissolved. Add to the saucepan and bring to a boil.
Reduce heat to a simmer and stir sauce until thickened, 5 to 7 minutes.
Allow to cool. Pour into a serving bowl and garnish with toasted sesame seeds.
This is what it looked like:
Quickdraw
Assistant Cook
Did you use fresh garlic? Did you burn it?
I wondered about that too, or maybe the garlic. When I made teriyaki, it had a marinade with sugar that the chicken rested in. I found that it stuck to the pan when cooking the chicken, so I wondered if the sugar got burnt. But, there wasn't any added sugar, so probably not.
Quickdraw
Assistant Cook
Well, shoot. I was hoping it would be that simple 
I try but don't always remember, to take a little taste of each new ingredient I use. Maybe that'll help you find the suspect. I ended up with over 2 quarts of peanut sauce last week, because I used tamarind concentrate instead of my usual tamarind paste and had to double everything else to get the balance right. Oops!!!
I try but don't always remember, to take a little taste of each new ingredient I use. Maybe that'll help you find the suspect. I ended up with over 2 quarts of peanut sauce last week, because I used tamarind concentrate instead of my usual tamarind paste and had to double everything else to get the balance right. Oops!!!
pictonguy
Sous Chef
I've used this in a pinch and this is just the simplest one, there are 5 different methods and sauces.
OP
OP
SEEING-TO-BELIEVE
Head Chef
fresh. but didn't burn it
