SIMPLE TERIYAKI SAUCE
1/2 c. sugar or brown sugar
1/2 c. rice wine OR sake
1 clove garlic, crushed
1 wedge of lemon & peel
Combine.
Traditional Teriyaki Sauce
2 Tb sugar
1/2 cup soy sauce
1/2 cup mirin sweet rice wine or
5 tb sake PLUS 2 tb sugar
Heat all ingredients in a pan on low heat and simmer for a couple of minutes.
BULK TERIYAKI MARINADE SAUCE
1 c soy sauce
2 cloves of garlic
1 tbsp. ginger +/-
1/2 c. brown sugar
1/2 c. cooking sherry/ white wine/ rice wine*
I like a mixture of dry sherry with rice wine vinegar
Teriyaki Serving Sauce
2 tablespoons cornstarch
1/3 cup soy sauce
1/4 cup sugar
1 garlic clove, minced
2 teaspoons minced ginger root
1/4 cup dry white wine OR
1/4 cup rice wine OR
2 tb dry white wine PLUS 2 tb rice wine vinegar
2 cups beef broth
In a small saucepan, stir together cornstarch, soy sauce, sugar, garlic and ginger. Stir in wine and broth. Cook over medium heat.
Green onion, fresh garlic cloves, fresh ginger root, soy sauce, sherry, brown sugar and vegetable oil. Don't used powdered Ginger. There is a marked difference in the flavor and the powdered spice is generally more for baking.
Generally the method/proportions I use is to grind the onion, garlic and ginger whole. Meaning don't peel it. One pound of the solids, 1 gallon of soy 1qt of sherry and 1 cup of veg oil. You can substitute a good toasted sesame oil but cut back a bit. Place it all in in a stock pot bring to a boil and simmer for 30min. Pull off the stove let cool and strain using a fine mesh strainer. (Chinois) Don't get too much on you or your clothing since this is really potent stuff and it will cause a lasting odor. Keep refrigerated and as long as you don't contaminate the whole batch and use it as needed it will last months.
BTW if you wish it to be sweeter add more sugar to taste. You can also reduce the mixture to make a nice glaze.
Oh yeah. When you bring the whole mixture to boil, watch it closely. It has a tendancy to boil over and this is almost as bad a mess as cleaning up after an Ansul system discharge.
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