Teriyaki Sauce

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Teriyaki Sauce

Recipe Information
Source: Prickly Pear Serves/Makes:2 cups approx. Ingredients 2 cups (475 ml) soy sauce (can use light soy sauce, if desired) 1 cup (225 ml) to 1-1/2 cups (350 ml) granulated sugar 1/2 cup (125 ml) sake (optional--but quite good) 3 tsp (15 ml) to 4 tsp (20 ml) grated "fresh" ginger root (please do not substitute powdered ginger it just does not taste the same!) 3 to 4 fresh garlic cloves, crushed Preparation Mix together with a whisk until sugar has dissolved. Use as a marinade for any type of meat (beef, chicken, pork). Can also be used as a thickened sauce at the table if you add water to your taste (so it's a little more mellow--or you could use more sake, if desired) and then thicken with a slurry of cornstarch (about 1 tbsp (15 ml) cornstarch and 1/4 cup (60 ml) COLD water. (I usually cook this in the microwave on high--to avoid sticking--whisking every minute to 30 seconds to make a smooth sauce. I only use 1 cup (225 ml) of the teriyaki sauce to make the "table" sauce. Comments While I was working at the Air Force Academy we had an exchange officer from the Japanese Air Self Defense Force. On holidays, he would bring in yakatori chicken that he marinated in "his" teryaki sauce and cut in small pieces and placed on bamboo (water soaked) skewers. He'd either broil or grill them and then bring the yakatori into the office and share. It was quite delicious. This sauce has been a favorite for the 28+ years that I've been fortunate enough to have it. Thanks you, Major Iwasaki!

Recipe Information

Source:: Prickly Pear

Serves/Makes:2 cups approx.

Ingredients

2 cups (475 ml) soy sauce (can use light soy sauce, if desired)
1 cup (225 ml) to 1-1/2 cups (350 ml) granulated sugar
1/2 cup (125 ml) sake (optional--but quite good)
3 tsp (15 ml) to 4 tsp (20 ml) grated "fresh" ginger root (please do not substitute powdered ginger it just does not taste the same!)
3 to 4 fresh garlic cloves, crushed

Preparation

Mix together with a whisk until sugar has dissolved.
Use as a marinade for any type of meat (beef, chicken, pork).
Can also be used as a thickened sauce at the table if you add water to your taste (so it's a little more mellow--or you could use more sake, if desired) and then thicken with a slurry of cornstarch (about 1 tbsp (15 ml) cornstarch and 1/4 cup (60 ml) COLD water.
(I usually cook this in the microwave on high--to avoid sticking--whisking every minute to 30 seconds to make a smooth sauce. I only use 1 cup (225 ml) of the teriyaki sauce to make the "table" sauce.

Comments

While I was working at the Air Force Academy we had an exchange officer from the Japanese Air Self Defense Force. On holidays, he would bring in yakatori chicken that he marinated in "his" teryaki sauce and cut in small pieces and placed on bamboo (water soaked) skewers. He'd either broil or grill them and then bring the yakatori into the office and share. It was quite delicious.

This sauce has been a favorite for the 28+ years that I've been fortunate enough to have it. Thanks you, Major Iwasaki!