best recipe for teriyaki sauce
Hi. I'm a Seattlite marooned in Texas for another 6 months craving chicken teriyaki, a ubiquitous fast food in Seattle hard to come by here. I think the key is in the teriyaki sauce. Does anyone have a favorite tried-and-true recipe for teriyaki sauce?
Recipe, no, but I've come to view Mr. Yoshida's Marinade & Cooking Sauce as a staple. A restaurant chain in the Boston area makes a teriyaki steak that is so good that for many years I never ate steak anywhere else, even at home. Then I discovered Mr. Yoshida's in Costco, which I suspect is what the Jimmy's restaurants use. It is rather more syrupy in thickness than other storebought teriyaki sauces. Their website, mryoshidas.com, says it's also at Sam's Club, and I have seen it at BJ's warehouse club.
Not sure if this is what you are seeking - Friday DH cracked bottle of teriyaki sauce just as I needed it to marinate some salmon for dinner. Here is what I substiuted - low sodium soy sauce, honey, toasted sesame oil, olive oil and some OJ concentrate. OMG, the salmon was amazing! Wish I had paid better attention to the proportions. I would add some grated fresh ginger next time, but didn't have any last week.
My recipe is for marinade, not sauce, so it's thinner and less sweet.
Teriyaki is a balance of salt & sugar with a piquance of garlic, onion and ginger. Personal preference will allow you to balance the sauce to your own liking. It's easy to adjust. This is my adaptation of a recipe from Sunset from the 60's, which while probably not authetic, was a good starting point. (it had a lot of oil)
1/2 c soy sauce
1/4 c rice vinegar
4-5 T honey
1 lg clove garlic minced
1-2 T minced or grated fresh ginger
1 green onion thnly sliced
heat honey slightly, add to soy and vinegar and whisk till blended; add garlic, ginger and onion.
Marinate meat to cover for at least two hours.
It's great on chicken, flank, tri-tip, pork tenderloin.
I make a large amount of the base of soy, vinegar and honey and keep it in the fridge. Then I measure out a cup or so and add the fresh flavorings as I need the marinade. If I have it I add a few drops of sesame oil.
If you want to make a thick drizzling sauce, you could add a cornstarch slurry and heat the sauce to thicken. Don't know how well it would keep in the fridge without the preservative (benzoate of soda) used in commercial bottled sauces.
re: toodie jane
My Japanese friends made the simplest one of all: 1 cup soy sauce, 1/2 cup mirin (adjust according to how much meat/fish you have). Marinate the chicken/fish in this, remove and pat dry; then sear meat/fish in pan (oil should smoke); reduce heat, when nicely browned, add marinade and cook until meat/fish is done. Remove meat/fish and cook sauce down until nice and thick. Add everything back in to coat all sides and serve with rice.
This is a recipe for awesome teriyaki chicken passed along from a Hawaiian friend. It's not the kind of teriyaki from a store-bought marinade. It tastes like the kind you get at your local teriyaki bowl restaurant. It's better when cooked on the grill, but broiled or cooked on stove will do as well...
3-4 lbs boneless skinless chicken thighs (serves 4-6)
3-4 cups white rice. Hinode brand is tasty.
Sauce ingredients: 1 part soy sauce. Aloha brand (Less salty than Kikoman)
1 part cheap beer. Bud/Heiny/whatever’s in the fridge! Can use mirin as well...
1 part sugar. (plain white tastes the best, but you can use brown or cane)
Optional sauce ingredients:
1 garlic clove chopped finely.
A little bit of fresh ginger, chopped finely or a dash or two of powdered ginger works really well also.
Sesame seeds. (they add a very subtle flavor)
Preparation: take the chicken thighs and remove as much of the fat as you can. Tenderize the chicken if you like. Set chicken aside.
Sauce preparation: in a small saucepan, add the soy, beer, and sugar as well as the optional ingredients that you like. Bring to a boil. Lower heat slightly, and stir mixture occasionally for 10 minutes. Let sauce cool for five minutes.
Next in a large bowl or Ziploc, add the chicken and the teriyaki mixture, just covering the chicken, so you can save about 1 cup or more of sauce for glaze and to drizzle on your rice/veggies. Let chicken marinate for at least one hour, but preferably overnight. The longer the chicken marinates the better the teriyaki flavor.
Glaze preparation: take the remaining teriyaki sauce, about 1 cup, and bring to medium or medium/high heat. Add in about 1-1 1/2 tablespoons of water/cornstarch mixture. Continue to heat, about five minutes until thickened. Can be kept for a week or so in the fridge.
Prepare rice shortly before serving. You can also steam some broccoli and carrots to go on top of the rice and chicken.
Cooking: heat grill to medium or slightly lower heat. Put all of your chicken on at once. Let chicken sear on one side for about 30-40 seconds and then turn over and sear the other side. Continue to cook, turning frequently. Be careful that the chicken does not char around the edges. Cook for about 15 minutes. Take a small amount of your glaze and hit the chicken with it just before you take it off the grill. You'll know the chicken is done when you get a nice, dark, brown color.
Take cooked chicken and chop up into half-inch cubes, serve on top of rice with veggies and drizzle with a little more sauce and you're done.
Serve with an ice cold beer and enjoy!
The teriyaki I use to marinde meat with is equal part pinapple juice and lite soy sauce.
I would do the same thing over med. heat, Mix some corn starch with a little soy sauce to thicken. I might add some ginger root too.
I better clarify what I said. The marinade I don't cook. To make a sauce use the same ingred. simmered, add the cornstarch mix to thicken.