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 Posted By: Manga 
Sep 18  # 1 of 7
Anyone know of a good Teriyaki sauce that can go with chicken, fish beef?
Post
 Posted By: david mclaughlin 
Sep 20  # 2 of 7
i can give you the ingridents but not measurements becasue i never measure
ketchup
soy suace
brwon sugar
saki (rice wine)
4-6 oz soy
2 big squirts od ketchup
a shake of the brown sugar bag
and a spritz of saki
add more to make right taste
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 Posted By: Manga 
Sep 25  # 3 of 7
Thank you very much
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 Posted By: KAYLINDA 
Sep 25  # 4 of 7
TERRIYAKI SAUCE

MIX TOGETHER:
1 1/2 CUPS LEMON JUICE
2 CUPS KETCHUP
1 1/2 CUPS SOY SAUCE
1 1/2 CUPS VEGETABLE OIL
2 CUPS BROWN SUGAR
2 TEASPOONS GINGER
2 TEASPOONS BLACK PEPPER
2 TEASPOONS GARLIC POWDER

Here's mine. Please excuse the caps as I just did a copy and paste.
Post
 Posted By: Mama Mangia 
Sep 25  # 5 of 7
I have several - here is a Japanese recipe:

Teriyaki Sauce Recipe - Japanese Recipe



* 1/2 cup soy sauce
* 1/2 cup *mirin (sweet rice wine) (soy sauce : mirin = 1:1)
* 2 tbsp sugar

Pour all ingredients in a pan. Stir the mixture well. Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture. Store the sauce in a clean bottle in the fridge.

*You can substitute mirin with sake and sugar (sake:sugar = 3:1) ** Adjust the amount of sugar, depending on your preference.


another:

Teriyaki Sauce No 3


1/2 cup soy sauce
2 teaspoons dark sesame oil
2 oranges, juiced
2 tablespoons honey
2 tablespoons ginger, peeled and minced
1/2 cup scallion, chopped
2 teaspoons garlic, minced
2 teaspoons sesame seeds, toasted


Combine all ingredients in a large bowl. Refrigerate for one hour. May also be used as a great marinade for chicken, shrimp or beef.


one more:

Teriyaki Sauce No 1
Using the Japanese sake and mirin wines (available in most Asian markets), this teriyaki sauce recipe is simple and sweet. Use as a sauce or marinade for chicken, fish or other meat.

1/4 cup dark soy sauce
1/4 cup sake wine
2 tablespoons mirin wine
1 tablespoon white sugar


Combine soy sauce, sake, mirin and sugar in a small saucepan over medium heat and stir until sugar is dissolved.

Can be used immediately or cooled and refrigerated.