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Homemade Teriyaki Sauce?

lilgi Jan 9, 2011 04:31 PM

I've been to the market twice this weekend and thought I bought teriyaki sauce. Do I need "mirin" in order to make this? I need to make a marinade some time tonight and trying to avoid another trip out. Thanks!

  1. r
    RGC1982 Jan 9, 2011 05:21 PM

    There are a lot of different recipes for "Terriyaki" sauce, ranging from very sweet things to very "gingery" sauces. The main ingredients are soy sauce, ginger, garlic, and something like honey or sugar. Some use pineapple juice and others use sesame oil. They can all benefit a little from a dash of rice vinegar or mirin, but it is not necessary.

    I'd mix a little without it and see if this is what you are going for. If you need the tangy essence, you may be able to get away with rice vinegar or a dash of dry white wine instead before heading out to the store again. Been there myself quite a few times, so I can relate.

    1 Reply
    1. re: RGC1982
      lilgi Jan 9, 2011 05:43 PM

      I even had the pineapple juice, no rice vinegar though.

    2. I used to know how to cook... Jan 9, 2011 05:37 PM

      Hi Lilgi,

      Teriyaki is very simple. Three "S's" and two "G's"

      Soy, sherry, sugar, garlic, ginger. Mix everything together and leave it long enough for the sugar to dissolve and the flavors to blend.

      General proportions two parts soy, one part sherry, sugar, garlic and ginger to taste. For a total batch of 3/4 cup (1/2 cup soy and 1/4 cup sherry) I use one mashed small clove of garlic and half the quantity of ginger. If you don't have fresh ginger or the chopped kind in a jar, you can use dried. About 1/2 teaspoon of the dried would be right. A couple of tablespoons of sugar for this amount of teriyaki.

      If you don't happen to have sherry or some substitute, such as marsala, you can leave it out and make up the volume with more soy sauce.

      I vary the amount of sugar depending on the application. For example, if it's to be broiled I cut down the sugar to avoid burning. Brown sugar is nice. You can substitute honey or molasses or whatever floats your boat!

      Oh, this is my first time posting... Hope I did it right!


      1 Reply
      1. re: I used to know how to cook...
        lilgi Jan 9, 2011 05:44 PM

        Hi Lucy,

        I think I'll try your recipe, I even have marsala! Dried ginger, no fresh. This should work! Many thanks :)

      2. lilgi Jan 9, 2011 06:14 PM

        Done! I used:

        1/2 cup soy
        1/4 cup Marsala wine
        2 Tablespoons Champagne Wine Vinegar (don't know why I added this)
        2 teaspoons light brown sugar
        1 teaspoon ground ginger
        1 large garlic clove, smashed
        1 Tablespoon sesame oil

        Don't know how close it comes to the real thing, but I'm glad it worked out. Thanks again!

        3 Replies
        1. re: lilgi
          I used to know how to cook... Jan 9, 2011 06:23 PM

          Sounds good to me!

          I like the idea of no garlic. Not crazy about the stuff myself...


          1. re: I used to know how to cook...
            lilgi Jan 9, 2011 06:48 PM

            Ooops, i forgot that I did add 1 large garlic clove. After I made the marinade I went back to add a little sesame oil because I forgot I had some. When I looked at your post I didn't understand :)

            I've gone back to edit.

            1. re: lilgi
              I used to know how to cook... Jan 9, 2011 07:14 PM

              Let us know how it turns out.

              Perfect is my prediction!


        2. rcallner Jan 9, 2011 08:42 PM

          I'm partial to my family's recipe, which is simple and extremely good. I have to think about the proportions since I don't measure. 3/4 C Kikkoman soy sauce. 1/4 C water, 1/4 C mirin. Two minced or grated cloves fresh garlic. 1 inch knob FRESH ginger, grated . Not dried. Add all together. If you're making chicken, cut it up in a baking pan, pour the sauce over, don't bother marinading. Broil 6 - 8" from heat, turn halfway. You'll love it.

          1 Reply
          1. re: rcallner
            lilgi Jan 10, 2011 07:44 AM

            Thanks for the recipe, I'll make sure I have mirin next time, I liked making my own!

          2. i
            iammare May 26, 2011 12:44 PM

            I know you've probably already made your sauce, but my recipe is easy.

            1 C soy
            1 C sake
            1 C brown sugar (not packed)

            To thicken I just add a little cornstarch to cold water, stir in and cook till thick.

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