360123 Sun Jan 14 04:11:49 -0800 2007 2 31 Home Cooking 0 2186920 Not sure how many of you all have been to Seattle, but on just about every corner we have either a thai or teriyaki shop. I have tried store bought sauces but am in search of that viscous, somewhat sweet, thicker teriyaki sauce. I have tried at home to no avail. Does anyone have a recipe or know how it is done? Almost every recipe I have ever seen consists of soy, sugar, mirin or wine and maybe some garlic and ginger. There has to be some thickening agent (maybe a slurry??). Either way I want to re-create the restaurant sauce so my roommate doesn't have to buy it for $5 a pop. Thanks Sun Jan 14 04:11:49 -0800 2007 14969 mr.chorizo 1 2186986 I make my own with a cornstarch slurry, but I don't have a very fine hand at judging how much will thicken it just right. Beware - once this stuff starts thickening at all it bubbles over in an instant, and getting it off the stove is extra-hard. Sun Jan 14 04:44:46 -0800 2007 2186920 14479 wayne keyser 1 2190644 I have had great sucess using honey instead of sugar. I had a great recipe that I started using about 5 years ago with soy sauce, mirin, and sugar, but started winging it with honey and a splash of rice wine vin, now i can't find the original recipe! Honey is great because it is already viscous, sweet, and has a savory undertone to it that blends well with many Japanese and Chinese condiments- not to mention it is clear, so even if your sauce isn't just right, no starchy residue will show up on the food or in your mouth. Mon Jan 15 17:24:23 -0800 2007 2186920 39914 lunchbox