I made this home made Teriyaki sauce last night (March 22nd, 2014) which we used to marinate chicken and beef, cook stir fry vegetables and spinach in, and used as a dipping sauce. Everyone RAVED about it. I'll show you what I did so you can do it yourself, and then I'll include some researched variations so you can effectively experiment and finally come up with a sauce that you can put in your tool box and always know how to make.
The basic sauce can just be made with the first five ingredients/
INGREDIENTS
Basic Sauce
- 1/2 Cup of Brown Sugar
- 1/2 Cup of Soy Sauce
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1 Tablespoon of Mirin Wine, Dry Sherry, Saki, Rice Wine, or Shaoxing Cooking Wine (which is what I use).
Additions (optional)
- 1 teaspoon of corn starch
- 1 teaspoon of red pepper flakes
- 1 teaspoon of Rice Vinegar (Marukan)
- 1/2 teaspoon of Mongolian Fire Oil (House of Tsang)
- 1 teaspoon of Sesame Oil (La Tourangelle)
- 1 teaspoon of sesame seeds
- 1 teaspoon of Gochujang Hot Pepper Paste*
*This is an amazing sweet pepper sauce, that is very good. You usually can only find it at a specialized Korean Market.
DIRECTIONS
Put it all in a bowl and mix well. Pretty simple. Use for marinading meat, cooking stir fry vegetables, and as a dipping sauce.
Variations
The Core ingredients of Teriyaki sauce, when you start researching it, are Soy Sauce, Sugar, and Mirin. Here are some variations:
Use brown sugar, some use white sugar. I use brown.
Add a little honey with the sugar
Some variations mix water into it.
You always want to add a little ginger and garlic, fresh and minced, or even powdered in spice form.
Some people omit the red pepper flakes it's up to you
Add some black pepper
The Mirin can be dry white whine, rice wine, Saki, sherry, etc.
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