I need a good teriyaki sauce, bottled or home made
I'm planning on making salmon teriyaki this weekend, I tried making a teriyaki sauce from scratch using a Ming Tsai recipe last year and it was disasterous, really bad (I'm not blaming Ming, I'm sure it was my fault) anyway does anybody have a fool proof teriyaki sauce recipe or a good bottled brand (one thats not loaded with sugar)available in the San Francico bay area?
Also any tips on how long I should let it marinate?
Thanks as always, Kristine
trader joe's teriyaki sauce that has the pineapple juice and sesame seeds in it. I think it's best to rub your fish with garlic and onion powder then pour on the sauce bake fish or chix or whatever, then when done pour off sauce/juice & boil it down to a syrup consistency then re-pour over cooked meat/fish. Also consider grating some fresh ginger into the sauce.
I never marinated fish in teriyaki sauce, but here's what I concoct for beef. This is for 2 Delmonico steaks to be grilled. There are only 2 of us now in our empty nest.
5 fluid oz. soy sauce
5 fl. oz. dry vermouth or madeira
about 1 Tbs. of minced fresh gingerroot
2 to 4 cloves of minced garlic
1 Tbs. brown sugar
Marinate meat or fish for about 45 minutes before cooking.
Have you tried Mr. Yoshida's Original Gourmet Sweet Teriyaki sauce? They offer differnt ones, but I prefer the Original sauce. They're available in the supermarket. If you really end up liking it, Costco offers a big 63 fl. oz size bottle.
Mr. Yoshida's has a sweet taste, but I don't think it is syrupy sweet. For comparison, Kikkoman offers a teriyaki sauce, but I think theirs is a bit salty and is more like regular soy sauce (don't recommend).
For your salmon teriyaki, try adding a bit of orange juice to the teriyaki sauce to give it a citrusy flavor. That served with a side of hot steamed jasmine rice and vegetables...and I'll be right over for dinner (just kidding).
Also, Mr. Yoshida's is a great marinade for barbecued teriyaki chicken. Using Mr. Yoshida's Original Gourmet Sweet Teriyaki sauce as my marinade base, I add finely grated fresh ginger, minced garlic, honey, and a splash of cognac. Pour this marinade over cut up pieces of chicken and let it marinade overnight before barbecuing. Make extra sauce and reserve about a cup or so to be used later to drizzle over your bbq chicken teriyaki and steamed rice (if you serve it). YUMMY!
One more thing, Mr. Yoshida's is great for stir-fry too.
P.S. If you end up trying any of this, please come back and post and let me know if you like it.
thanks for the suggestions. Will try it next time. A few weeks ago, while on vacation, it was my turn to make dinner. I wanted steak - and made the marinade. While I was at the supermarket, I asked the butcher for a thick cut of meat good for marinating and grilling. He cut me huge two pieces of pot roast, each about 3 inches thick.. It was fabulous- I marinated it for 24 hours, and cooked it rare. I had never cooked pot roast on the grill before, but will be trying it again soon.