446638 Mon Oct 01 13:52:36 -0700 2007 13 31 Home Cooking 0 2993689 I've been looking for a good teriyaki sauce recipe for what seems like ages. I hate to admit it, but I love the teriyaki sauce that I get from the local cheap japanese bento box places in LA. I've never found a store-bought brand that doesn't taste like jazzed up soy sauce. I was wondering if anyone has a good recipe for homemade teriyaki sauce. In my mind, the sauce is pretty sweet, with not much soy sauce taste ( I know it's hard since soy sauce is a main ingredient). I guess if anyone needs a frame of reference, I like the teriyaki sauce from places like Sweet Home Grill or New Japan on Santa Monica, or most of the Hawaiian places like Back Home in Lahaina, Rutts Inn, Shakas. Don't like the teriyaki sauce at L&L as much. I can't figure out what the secret ingredient to homemade sauce is! Pineapple juice? Vinegar? If I could get a good recipe, I'd probably make a few gallons at a time and use it on everything. Thanks for the help! Mon Oct 01 13:52:36 -0700 2007 54481 brewinphan 1 2993812 I'm from the Big Island, so I'm not familiar with any of your referenced places except for L&L, and I really dislike that place, but I digress. Everyone I know does some variation of the following: 2 parts shoyu to 1 part brown sugar (or honey) smashed garlic cloves smashed fresh ginger (we never bother to peel either the garlic or the ginger) dash of sesame oil chopped green onions Boil til the sugar is dissolved. Add more sugar or shoyu until you get the desired sweetness. Mon Oct 01 14:26:51 -0700 2007 2993689 89194 lamlex 1 2995222 This is an actual restaurant recipe (that I haven't gotten converted for home use yet) for Teriyaki sauce that is currently in use in a number of small family run Teriyaki places in the Seattle/Tacoma area. It's probably similar to what is used in LA. There may well be variations like using a couple quarts of pineapple, pear, or apple juice as that is used in many restaurant teriyaki marinades (along with apple juice, black pepper, and light corn syrup) --- Commercial/Institutional Recipe for Teriyaki Sauce Ingredients 7 quarts Soy Sauce 9 quarts sugar (Measure with the same container you would measure liquid quarts with) 18 quarts water 3 three inch sections of ginger, peeled 3 heads garlic, peeled 3 heads lettuce 5 medium apples 2 stalks celery 1 bunch/bundle parsley 3 large white onions, peeled Directions Wash fruits and vegetables well, then cut into small chunks suitable for blending, removing and discarding stems and seeds as needed. Place fruit/vegetables in a large blender, add water as needed, and liquify. Mix water, sugar, fruit/vegetable blend, and soy sauce in a large stock pot and bring to a boil over high heat. Reduce heat to low and continue cooking at a slow simmer for two hours or until sauce thickens to desired consistancy. Remove from heat and allow to cool. Transfer to storage container, label with contents and date, and refrigerate until use. __________________________________ http://www.hannaone.com/Recipe/index.html Tue Oct 02 01:31:44 -0700 2007 2993689 93805 hannaone 1 2995289 We've been using these 5 ingredients for years. No measurements are given because the amounts depend upon how much you wish to make. soy sauce and dry vermouth in 1:1 ratio brown sugar (don't overload on this stuff) minced garlic cloves minced fresh ginger root Mix ingredients well in advance of use. Tue Oct 02 04:17:54 -0700 2007 2993689 11977 ChiliDude 1 2995586 Shoyu, brown sugar, white wine, finely grated ginger. Tue Oct 02 07:07:38 -0700 2007 2993689 36661 Sam Fujisaka 2 2995598 What is Shoyu, and where would one get that? Tue Oct 02 07:11:17 -0700 2007 2995586 71851 jinet12 3 2995790 Japanese for soy sauce. Tue Oct 02 08:04:15 -0700 2007 2995598 13661 Alan408 1 2995789 Following Chowhound's policy on recipes, I suggest googling "Black Angus Teriyaki Sauce Recipe". The recipe was printed in my local newspaper, we have a "home cooks" section. It is sweet and thick, it is not used as a marinade or in cooking but as a "dressing". Black Angus is a chain steakhouse, they dress a small grilled sirloin steak with this. Cornstarch is an ingredient. Tue Oct 02 08:04:01 -0700 2007 2993689 13661 Alan408 1 2995860 sugar, mirin or sake and soy sauce Tue Oct 02 08:19:55 -0700 2007 2993689 20128 morebubbles 1 2999051 Thanks for the tips! I'll try a few of these recipes soon. Tue Oct 02 23:42:56 -0700 2007 2993689 54481 brewinphan 1 2999064 not sure if it'll be frowned upon here, but i've fallen in love with Soy Vay teriyaki sauces. the veri veri teriyaki is great and the island teryaki, which has pineapple, isn't bad either. i started out finding them at trader joes, but now most grocery stores carry it. http://www.soyvay.com/Its_Kosher.html Wed Oct 03 00:22:29 -0700 2007 2993689 93262 DoctorQuality 2 3021941 I am a fan, as well... Wed Oct 10 11:07:10 -0700 2007 2999064 71851 jinet12 3 3022476 Me three - it's really good on everything! Wed Oct 10 13:18:48 -0700 2007 3021941 124908 jeanmarieok 1 3022145 I'm from Hawaii, too. Here's my recipe. Secret ingredient is water. 1-1/2 c soy sauce (shoyu, Aloha brand is what everyone at home uses) 1 c water 1 c sugar (brown, turbinado, or white, your choice) 1 Tbl chopped or pressed garlic 2 Tbl grated ginger The secret technique to Island teriyaki is to marinate for a long time, at least overnight and sometimes for days. Do NOT marinate chicken breasts in teriyaki sauce--they get a really horrible texture. Thighs, drumsticks, wings are okay. Other meats seem to be fine. Beef and pork should be sliced first so the marinade really penetrates. Wed Oct 10 11:52:43 -0700 2007 2993689 62998 DebL