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!
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.
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!
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!
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.
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.